July 22, 2009 (Routine)

Violation: 4-204.112(B) - could not find a thermometer in cold holding unit of main service line refrigerator (prep top, refrigerator bottom)
all cold and hot units holding potentially hazardous foods must have thermometers
Comments:
This is a routine inspection at this fast food restaurant. It is well organized, clean and excellent hot temperatures noted. No dishwashing machine. Water heater Bradford White MI100T6EN10, 85,000 BTU. Monthly pest control.
Recommendations:
Lower temperature slightly at main line units holding cold cheese, salsa, etc.
Monitor cooling process for leftovers to ensure that they cool from 135F to 70F within two hours and then to 41F in four more hours.

March 19, 2009 (Routine)

Violations:

• 5-205.15(B) - the spray hose at the three vat sink is not working (plastic bag attached) and there is a slight drip at the faucet; the hand sink near the drive-thru window is slow to drain.
  repair these.note: the water at the hand sinks is warm to very warm; consider lowering it a few degrees (118f at one sink) Water must be at least 100f but near 120f it may be uncomfortable for employee hand washing.
• 6-501.11 - there is a loose coving tile at the iced tea area area and the wall covering at that area on the partition is loose, providing insect harborage
  caulk and repair as needed.

Comments:
This is a routine inspection at this fast food restaurant. No Consumer Advisory; no change in water heater, etc. Pest control monthly. Last report indicated no problems. No dishmachine. Facility is well organized,clean and excellent food temperatures. Thank you.

September 26, 2008 (Routine)

Violation: 5-205.15(B) - there is a drip at the front hand sink and a problem with the hot water (service has been requested) and the closing device of the middle vat of the three vat sink does not close completely
repair these
Comments:
This is a routine inspection at this fast food restaurant. It is very well organized and clean. Only one violation was noted today. No Consumer Advisory required. No dishmachine. Quat sanitizer used for three vat sink and wiping cloth containers. Water heater is a Bradford White MI100T6EN10, 85,000 BTU. Grease trap in drive-thru area. Manager unsure of cleaning schedule; advised her to monitor this. Pest control monthly; last service 9/24. No sign of pests. Note: there is a warming unit that is not used; consider removing this.

March 04, 2008 (Routine)

Violations:

• 2-303.11 - Corrected During Inspection A food handler was observed wearing jewelry (watch) on her hand while preparing food.
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Shredded cheese in he walk-in and at refrigerator on serving line .
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(B) - The door gasket of the walk-in refrigerator is torn.
  Repair or replacer the gasket.
• 6-501.11 - Observed that the sprayer hose at the warewash sink has no hook. Install a hook to properly store the hose when not in use, to prevent contamination of equipment.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry. Wet mops and brushes were stored on the floor neat the mop sink.
  After each use, hang wet mops, brooms, and brushes to properly air dry.

Comments:
This was a routine inspection. Correct any remaining violation immedately. Food contact surfaces were very clean. Hot water temperazture was dequate.
No pest was noted at the time of this inspection.
Food contact surfaces and no nonfood contact surfaces were clean. No bare hand contact with ready-to-eat food was noted and no evidence of cuts, bruises, and visible infections were observed on employees at the time of this inspection

July 17, 2007 (Critical Procedures)

Violation: 43.1-3-3(a) - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
Comments:
Today's inspection was conducted to investigate a complaint about a possible foodborne illness. Our office received a report in which a customer indicated that she became ill with diarrhea, vomiting, and stomach cramps after eating a meal consisting of burrito supreme and taco supreme at this restaurant on July 15, 2007.
Food contact surfaces and no nonfood contact surfaces were clean. No bare hand contact with ready-to-eat food was noted and no evidence of cuts, bruises, and visible infections were observed on employees at the time of this inspection

February 16, 2007 (Critical Procedures)

Violations:

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Diced tomatoes, seasoned diced tomatoes, and shredded cheese.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Replace these items immediately
• 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

Comments:
This was a critical procedures inspection. Correct the remaining critical violation immediately and noncritical violations within the next 10 days. The inspection focused on food borne illness risk factors and public health interventions. Fax the cfm certificate as soon as you obtain it within the next 10 days.
Food contact surfaces were very clean and no evidence of pest presence was found. However, hot water at the 3-vat sink and d food prep sink need to e adjusted to 120F.
The hot water heater was checked and noted the following in formation:
Make Name: Bradford White
Model #: MI00T6EN10
BTU: 85,000
Recovery Rate: 82.4 gph
Ensure that potentially hazardous food is maintained at 41F or lower or maintained at 135F and above to prevent food borne illness due to harmful bacterial growth. No evidence of contamination from toxic chemicals and food supply appeared to be in good condition.
Food handlers were observed and noted no visible evidence of cuts, bruises or infections. No bare hand contact with ready-to-eat food was noted at the time of this visit.
If CFM certificate is not fax within 10 business days, a follow-up inspection will be conducted on 2/30/07, to verify compliance.

August 02, 2006 (Follow-up)

Comments:
Today's visit is conducted to follow-up on the air conditioning system for proper operation. The dining room was ordered out of service due to unacceptable ambient temperature of 93-F. The air-conditioning system serving the dining area was broken and temporary units installed were not able to maintain ambient temperature at 72-F or lower.
The air conditioning system has been replaced and the new system appeared to be working properly. The ambient temperature in the dining area was noted to be 71-F and the ambient temperature in the kitchen was noted at 71-F as well. Food temperature on cold-hold line was checked and noted to be 40-F. The dining area of this facility is now approved for public use./ customer use for dining. The restaurant is in full compliance. Continue to maintain all air conditioning and heating systems in good working condition at all times.
THANK YOU FOR YOUR COOPERATION.

July 31, 2006 (Follow-up)

Comments:
Today's visit is to follow-up on the air conditioning system. The dining area is still without effective conditioning and the ambient temperature measured 93-F. It was also observed that the plastic shielding installed to protect the kitchen from the warm air of the dining area was removed and has impacted the kitchen ambient and this is contrary to agreement. The kitchen ambient was noted to be 84-F. However, food temperatures on the prep line were 41-F and lower. Re-install the plastic shield immediately to protect the kitchen from warm air from the dining area until the air conditioning problem is properly resolved.
Installation of the plastic shielding was completed during my visit. Continue to operate the drive through window services only until the air condition system is fixed in the dining area. Call for a follow-up inspection after repairs have been completed.

July 22, 2006 (Follow-up)

Comments:
This is a follow-up inspection to verify food temperatures and ambient temperatures inside the walk-in refrigerator, kitchen, and dining area. The ambient temperature in the kitchen is observed to be 71-F, in the walk-in refrigerator he ambient is 37-F, and 93-F in the dining area.
Food temperatures re good at the prep line and in the walk-in refrigerator. There was no food inside the refrigerators on the prep line. Only the top cold holding stations were being used. All foods requiring cold-holding were in the WIR.
Two temporary portable air conditioning units have been installed in the kitchen and appeared to be operating properly. In addition, a heavy-duty clear plastic wall has been installed along the serving counter to slow or prevent warm air in the dining area from migrating to the kitchen. This appears to be working well at this time. Three temporary portable air conditioning units have been installed in the dining area but are not effective in maintaining the ambient temperature at an acceptable level.
The establishment s approved to resume operation as a carry-out through the drive though-window. The dining area is not approved at this time until the ambient temperature reaches acceptable level. The drive through is being operated as agreed upon The sit-down dining services including carry-out through the dining area are suspended. The restaurant is approved for operation only through the drive-through services until further notice.
Call for follow-up inspection after the air conditioning system is fixed and operating properly.

July 21, 2006 (Critical Procedures)

Violations:

• 3-501.16B - Critical Repeat Foods in the reach-in and walk-in refrigerators were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Keep the doors of the refrigerators closed and do not open frequently to maintain foods at 41F or lower.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 43.1-3-5 - Critical Inadequate refrigeration due to broken air conditioning system was noted. Ambient air temperature outside of refrigerated units was noted to be 88-F in the kitchen and 90-F in the dining area.
  Provide adequate ambient temperature in the facility to allow refrigerated units to maintain foods at proper temperatures.
• 43.1-3-8 - Critical A certified food manager with a valid food sanitation certificate was not on premises at the beginning of this inspection.
  Permit is suspended Cease operation until one becomes available and other violations have been corrected and verified.

Comments:
Todays visit is to conduct an investigation of a complaint about a possible foodborne illness reported to our office today, 7/21/06.The report implicated a meal served at this facility yesterday, 7/20/2006.
During this visit it was also observed that the air conditioning system had broken down and the ambient air throughout the facility was approximately 88-F. All food required to be held cold were maintained at above 44F. This include foods inside the refrigerated units as well as on top cold-prep tables.
This establishment has been ordered to cease operation until potentially hazardous foods in refrigerated units are able to be maintained at 41F or lower. The ambient temperature of air throughout must be below 77-F.
Call for a follow-up inspection after repairs have been completed and refrigerated units are maintaining foods at 41F.

April 03, 2006 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Cheeses were observed at 45-46F in steel bins.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-904.11A - Take out containers were found handled, displayed or dispensed with the food contact surface facing upward.
  Store containers with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-3-4 - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.

Comments:
The purpose of the visit was to conduct a routine inspection. You must receive your CFM card within 2 days from ORS interactive. You may contact them at 6316 castile place, suite 201, falls church va 22044. 703 533 7600. Take your exam results with you to obtain your ID card.
Cold 41F -45F
Hot 140F beans, rice chicken
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - 6 hour rule observed
Documentation -
Foods are received and evaluated by Mgr
Consumer advisory -NA
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - NA
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.

October 28, 2005 (Routine)

Violations:

• 4-202.11A - Critical The food contact surface of the fried potato dispenser has a chipped coating which could lead to physical contamination of food.
  Repair or replace the dispensers to provide a food contact surface that is smooth and easily cleanable. BEING CORRECTED.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution at fixed bucket location was found at approximately 200 ppm.
  Adjust to 50-100 ppm.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- tupperware rectangular plastic boxes used in cooler for salsa storage.
  Replace identified household food equipment from the establishment within 90 days. . All food equipment must meet National Sanitation Foundation, NSF, listed or equivalent.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at men's room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
The purpose of this visit was to conduct a routine inspection. All refrigeration temperatures are adequate. All cold hold temperatures are adequate. Please always follow these guidelines -
Review cooking, reheating, and holding temperatures with food service employees
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
Ready to eat foods stored over 24 hrs must have expiration dates on packaging once package is opened. Follow these guidelines - Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
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 etc.
Hot Water Heater: BW 85000 BTUs; recovery rate is 93 Gallons per Hour.
Dishwasher: NA
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: in place for beef items. asterisks lacking at this point in menus.

October 28, 2005 (Routine)

Violations:

• 4-202.11A - Critical The food contact surface of the fried potato dispenser has a chipped coating which could lead to physical contamination of food.
  Repair or replace the dispensers to provide a food contact surface that is smooth and easily cleanable. BEING CORRECTED.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution at fixed bucket location was found at approximately 200 ppm.
  Adjust to 50-100 ppm.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- tupperware rectangular plastic boxes used in cooler for salsa storage.
  Replace identified household food equipment from the establishment within 90 days. . All food equipment must meet National Sanitation Foundation, NSF, listed or equivalent.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at men's room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
The purpose of this visit was to conduct a routine inspection. All refrigeration temperatures are adequate. All cold hold temperatures are adequate. Please always follow these guidelines -
Review cooking, reheating, and holding temperatures with food service employees
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
Ready to eat foods stored over 24 hrs must have expiration dates on packaging once package is opened. Follow these guidelines - Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
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 etc.
Hot Water Heater: BW 85000 BTUs; recovery rate is 93 Gallons per Hour.
Dishwasher: NA
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: in place for beef items. asterisks lacking at this point in menus.

August 08, 2005 (Complaint)

Comments:
Anonymous complainant stated that the establishment has an odor problem inside and outside. There is no odor problem insode the establishment. There is no sewage blockage of the lateral line from the compartment sink to the grease trap underneath the drive thru.
Outdoor odor is from one of two sources-
1. Water is running downhill from a spray hose at the facility next door and merges with running water escaping from a PVC pipe situated underneath the drive thru of the facility in question. The water eventually makes it way to an unkept grassy area at the north end of establishment. Puddles of water can be seen near the dead end of the street.
2. Mall maintenace has dumped a large mound of cut grass and vegetation over what may be a pile of dirt at the end of the street adjacent to the parking lot. The formaition of a compost pile at this location where running water is meeting it in intensely warm summer weather is the most likely source of foul odor given the conditions of bacterial decomposition and the proximity to the parking area.
The facililty has been asked to work with shopping mall landlord and maintenance to ensure that all vegetation dumped on unkept grassy area be at a reasonable distance from the parking lot which is adjacent to the dead end street. The open aired area will allow wind to transfer foul odors from decomposing vegetation to the area around th eentrance which is only some
25 feet away. If there is no other space in the grassy area then compost must be dumped elsewhere. Minimum appropriate distance for a compost pile from the parking lot should be at least a distance at which no odor is detected by a client parking at the spot closest to the street on a hot summer day. For aesthetic reasons related to odor and sight and to prevent future complaints this is highly recommended. For pest harborage reasons, standing water and dead vegetation should be eliminated near the facilty.
Odor at the drive thru is likely to occur now and then as it is placed directly over a large volume grease trap with a sewer cap.

June 06, 2005 (Routine)

Comments:
Complainant stated that facility staff dumped dirty water into the sewer drain located on the drive thru and that an odor emanates from the drain.
The inspection today began with a discussion with the CFM on site. Staff had spoken directly with the complainant earlier today. There was no confirmation made regarding water being dumped at the drive thru. Also it was determined by the EHS that the lateral line from the compartment sink to the grease receptor under the drive through is fully operational and does not contain any severe blockage.
Continuing airborne odors at the drive through should be treatable with commercially available deodorizers installed by a technician. Water residue from a PVC pipe exiting the building most likely originates from the cooling system of the ice machine closest to the drive thru window. The case is closed and if odor issues are treated promptly here is no obvious ongoing public health hazard as long as management continues to arrange preventative grease receptor cleanings regularly.
Make sure dish washing staff are checking and adjusting chlorine sanitzer to 50 ppm each shift. Thank you.

January 11, 2005 (Follow-up)

Comments:
Violation 5-402.13 - Sewage System / Operation and Maintenance has been removed and the establishment re-opened 1/11/05. See plumbing work invoice for more information .

January 11, 2005 (Critical Procedures)

Violations:

• 3-501.16B - Critical Cheese in prep refrigerator was at 48 F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) salsa in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.11 - Prep Ref ambient temp held ingredients held above 41 F.
  Adjust or repair the unit so that all foods are maintained at 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11A - Walk in Freezer is missing a latch at top of door to keep it fully closed.
  Replace the latch 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 .
• 6-501.111D - Harborage conditions exist in puddle of standing water near parking lot entrance.
  Eliminate puddle of water. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
This is a routine inspection of the facility. Please review the following comments:
1. Critical violations should be corrected as soon as possible, preferably within three days.
2. All non-critical violations that are yet to be corrected must be addressed within 30 days.
3. The routine inspection shall be conducted within the next six months.
Thank you.

January 10, 2005 (Complaint)

Violation: 5-402.13 - Critical Sewage is being ejected from outdoor grease trap onto drive through lane asphalt.
Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
Comments:
Sewage blockage on lateral line leading from restaurant to drive thru sewer cap. Also, odor and puddles are found at southeast end of building. Establishment is closed until problem is resolved.

November 29, 2004 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint inspection which was received on 23 November 2004 by Health Department after a 10 year old resident was diagnosed with Campylobacter jejuni on 10/30/04. This food facility is one of the restaurant that has been listed under the 3-day food history.
The complaint investigation was conducted with the following observations:
(1) Discussed the complaint with the Certified Food Manager (CFM). The CFM has not received any complaint directly from any customer. The food facility sold an estimated 47 gorditas on 10/23/04, the day the Fairfax resident ate at this establishment.
(2) No employee has reported sick (to the CFM) in recent weeks.
(3) The food facility receives its shipment of pre-cooked meats from an established food supplier in a frozen state early Tuesday and Saturday mornings.
(4) Once received from the supplier the pre-cooked meats are stored in a walk-in freezer. It takes 24 hours for them to be defrosted in the walk in refrigerator, where they have a total 5 day time frame for service.
(5) A thermolizer water bath heats the meat in bags to a minimum 165 F. After no less than thirty minutes it is transferred to the food prep line, where it is held above 140 F.
(6) Preparation of the suspected food items were observed during inspection. An example steak supreme gordita was made and found to be at a temp of
144 F. The gorditas are made with serving utensils to prevent any possible contamination. The employees on the food line were all wearing appropriate gloves for food service as well as hats.
(7) I did not observed any bare-hand touching of potentially hazardous or ready-to-eat foods by employees.
Conclusion:
Based on the investigation completed today there is no evidence of obvious sources of pathogens; in addition there is no evidence of any cross-contamination or thermal abuse.
Recommendations:
1) Monitor all employee illness and personal hygiene.
2) Report any additional complaint to our department at 703-246-2444.
Thank you.
.

November 17, 2004 (Routine)

Violations:

• 4-301.11 - Walk in Temp was 49 F and is not of sufficient cold holding capacity to meet the food storage demands of the establishment.
  Adjust or repair the unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 6-501.12A - Repeat Floors in all areas especially under shelves need cleaning.
  All floors, walls, and ceilings must be cleaned regularly. 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.
• 3-304.12 - In-use bowls were used in place of ice scoops , and were laying in the ice.
  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.
• 3-501.16B - Critical Cheese was at 48 F in food prep area.
  Ensure all cold hold foods are held at 41 F at all times

Comments:
This is a routine inspection of the facility. Please review the following comments:
1. Critical violations should be corrected as soon as possible, preferably within three days.
2. All non-critical violations that are yet to be corrected must be addressed within 45 days.
3. The routine inspection shall be conducted within the next six months.
Stated recovery rate of water heater is 89 GPH; input is 89,000 BTU.
Thank you.

December 05, 2003 (Routine)

Violations:

• 6-303.11A - Inadequate lighting was noted in the walk-in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 7-204.11 - Critical The concentration of the chlorine sanitizing agent was in excess of the required amount of 100ppm. Observed concentration was over 200 ppm.
  Do not the approved concentration of chlorine or any other sanitizer to prevent toxic contamination .
• 4-601.11C - The nonfood-contact surfaces of the rubber gaskets on the doors of the refrigerator under the prep table units were observed soiled with mildew
  Maintain nonfood-contact surfaces of equipment clean.
• 43.1-3-8 - Critical The permit is suspended due to the lack of a certified food manager on premises. This is a repeated violations.
  Remain close until the availability of a certified food manager cab be verified. After one becomes available, call our office for approval to reopen.
• 6-501.12A - The floor in the dining area is not clean. Also, the dining tables are soiled.
  Maintain floors and dining tables in clean condition at all times.
• 4-204.112A - The temperature measuring device/thermometer in the walk-in freezer was not properly located in the warmest part of the unit.
  CORRECTED DURING INSPECTION. Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 43.1-3-3A - Critical Repeat A certified food manager is not on premises during operation of this restaurant.
  Provide one immediately. A certified food manager is required to be on premises t all times during operation of this food service establishment. Failure to have one by the conclusion of this inspection could lead to the suspension of your operators health permit.

Comments:
This was a routine inspection. Correct all remaining violations as soon as possible or with the next ten days. The certified food manager arrived at the conclusion of this inspection. Relevant CFM information is listed above.

April 29, 2003 (Routine)

Violations:

• 43.1-3-3A - Critical Upon arrival, there was no certified food manager on site.It is unlawful to operate a food establishment unless it is under the direct control of a CFM
  The CFM arrived towards the end of the inspection
• 4-501.114A - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Corrected during inspection
• 4-501.11A - Observed the following equipment not to be in use: ice machine and upright refrigerator
  Remove from premises
• 5-205.11B - Paper and debris were observed in the hand sink
  The handwash facility identified above is to be used for washing hands only. Corrected
• 4-601.11A - Critical The soda nozzles were observed to be soiled
  Clean and sanitize these surfaces for food contact.

Comments:
For the sour cream, time is being used as public health control. Sour cream was labeled with discard time