|Facility Type:||Full Service Restaurant|
|Inspection date:||December 06, 2012|
|Number of critical violations:||6|
|Number of non-critical violations:||6|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)|| Critical Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."|
A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
|4-702.11||Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Glasses|
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|4-602.11(E)(4)|| Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|4-501.114(A)|| Critical When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.|
Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
|3-603.11(C)||Corrected During Inspection Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Eggs any style|
The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
|6-202.15(A)(1)-(3)|| Openings to the exterior of the building are present along the door in between the walk in and the walk in freezer.|
Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
|43.1-1-5(f)|| The following items are intended for household use only and are not approved for use in a commercial food establishment:GE Spacemaker microwave|
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
|4-601.11(C)|| The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of the 2 door prep refrigerator, Delfield 2/2 door freezer, caulking at the 3-vat sink|
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
|5-203.14(A)||Corrected During Inspection Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.|
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.
|5-205.15(B)|| Observed the hot water at the handsink adjacent to the 3-vat sink was not working.|
A plumbing system shall be maintained in good repair.
|6-202.14|| Critical Toilet room door is not provided with a self-closing door.|
Provide a self-closing hinge or closing mechanism for the toilet room door.
|6-501.14(A)|| Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.|
Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.