Vienna Restaurant Inspections: September 2012

Below are Vienna restaurants included in the most recent Virginia Department of Health's restaurant inspection reports. The full reports can be accessed on the health department's website: 

Church Street Pizza
115 Church Street SE
Date of Inspection: Sept. 28
Critical Violations: 3
Non-critical Violations: 3
-Observed food employees using improper handwashing procedures. The food employee was observed to rinse hands without soap. Handwashing was observed to be properly done after speaking with the food employee. (Critical) (Corrected During Inspection)
-Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Handwashing signs were provided at the time of the inspection. (Repeat) (Corrected During Inspection)
-Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: turkey stored over sausage in Continental 2-door freezer. Turkey was moved to the bottom of the refrigerator; stored below sausage. (Critical) (Corrected During Inspection)
-The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item: pizzas on display. Please have written records up-to-date. (Critical)
-There was no temperature measuring device located in the following cold or hot holding equipment: Continental 2-door refrigerator.
-Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises: Electro-Freeze ice cream machine.

Courtyard by Marriott
2722 Gallows Road
Date of Inspection: Sept. 28
Critical Violations: 1
Non-critical Violations: 3
-he establishment has not posted the permit to operate in a conspicuous location. The permit was posted after speaking to the person in charge. (Corrected During Inspection) 
-The raw and/or undercooked foods provided on the menu board do not provide a disclosure statement. Disclosure statement was provided to the person-in-charge. (Critical-Repeat)
-Food stored on the floor and/or food stored less than 6 inches off the floor. Observed boxes of frozen potatoes stored on the floor. Potatoes were then properly stored at 6" or more off the floor. (Corrected During Inspection)
-Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop handle stored in the ice.

Sushi Yoshi
101 Church St NW
Date of Inspection: Sept. 28
Critical Violations: 5
Non-critical Violations: 4
-Based on observation of food delivery, as well as a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature. Food items (salmon, red snapper) were verified to be received at proper temperature. (Corrected During Inspection)
-Observed food employees using improper handwashing procedures. A food employee was observed to wash his hands with gloves. The food employee was instructed and observed to remove his gloves, wash his hands, and put on new gloves. (Critical) (Corrected During Inspection) 
-A food employee was observed cleaning their hands in a food preparation sink. Food employees and person-in-charge were instructed and reminded about handwashing taking place only in the designated handsink.
-The handwashing facility located at the main kitchen is blocked, preventing access by employees for easy handwashing. Re-arrange items in the kitchen to have an easily accessible handsink. (Repeat)
-Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the wet wiping cloth bucket with a concentration of 200 ppm. Solution was diluted down to 100 ppm. (Critical) (Corrected During Inspection)
-Ready-to-eat food in the Continental 2-door refrigerator that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient. (Critical-Repeat)
-There is no disclosure on the menu for the consumer advisory. (Critical-Repeat)
-Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Glass cleaner was observed to be stored over tonkatsu sauce. (Critical-Repeat)(Corrected During Inspection)
-Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored completely in ice, in dish machine. Person-in-Charge correctly stored the ice scoop. (Repeat)(Corrected During Inspection) 

Koon's Cafe
2000 Chain Bridge Road
Date of Inspection: Sept. 27
Critical Violations: 3
Non-critical Violations: 2 
-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." (Critical-Repeat)
-A food employee was observed cleaning their hands in a food preparation sink. Spoke to person in charge and observed handwashing in the handwashing sink. (Corrected During Inspection)
-The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: beans, chicken rice soup, beef gravy. Person in charge properly datemarked each item. (Critical)(Corrected During Inspection) 
-A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: Platter eggs, cheeseburger. Consumer advisory printouts, disclosure and reminder were provided to the person in charge to be used on the menu board. Consumer advisory on the menu should also be added. (Critical)
-The following items are intended for household use only and are not approved for use in a commercial food establishment: GE Turntable microwave oven. Please obtain a commercial grade, NSF-approved microwave within 30 days.

Pizza Boli's
262-A1 Cedar Lane SE
Date of Inspection: Sept. 27
Critical Violations: 1
Non-critical Violations: 2
-There is no Certified Food Manager present at the beginning of the inspection. Certified food manager showed up. It is very strongly suggested that another food employee have a certified food manager certification. (Critical-Repeat)(Corrected During Inspection)
-Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Signs were provided at the time of the inspection. (Repeat)(Corrected During Inspection)
-The following items are intended for household use only and are not approved for use in a commercial food establishment: residential-grade microwave. Please obtain a commercial microwave within 10 days. 

Universal Gourmet II
8020 Towers Crescent Drive
Date of Inspection: Sept. 25
Critical Violations: 5
Non-critical Violations: 1
-Observed the handsink for the cook line being used to wash cloths. Spoke to the certified food manager about proper use of the handwashing sink.
-Raw animal food stored over ready-to-eat food in the refrigeration unit. Obseved sandwich steaks stored over bread. Food employee was observed to properly shelve the foods. (Critical)(Corrected During Inspection) 
-Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the sanitizer solution bucket with a concentration of 200 ppm. The certified food manager remade the sanitzer solution and tested it out to 100ppm. (Critical)(Corrected During Inspection)
-The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes at 108F, and cooked corn at 97F on hot food bar. Hard-boiled eggs, at 55F, chicken salad at 60F, red beans at 50F. Spoke to the person in charge who agreed to use time as a public health control. All items had been on the bar for three hours. Items will be discarded within four hours. Discarded. (Critical-Repeat)(Corrected During Inspection) 
-The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream cheese at 49F, sliced tomatoes at 51F in 2-door prep refrigerator. Moved to walk-in. Milk and yogurt were observed to be at 49F and 48F respectively. Items were moved to the back of the display case where proper cold-holding temperature can be achieved. (Critical-Repeat)(Corrected During Inspection)
-The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: meats, eggs. (Critical-Repeat)(Corrected During Inspection) 

Bonaroti Restaurant
428 Maple Ave. E 
Date of Inspection: Sept. 21
Critical Violations: 5
Non-critical Violations: 3
-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." (Critical-Repeat)
-Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: parmessan cheese. Discarded. (Critical)(Corrected During Inspection)
-Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Handwashing signs were given to be placed in the restrooms and handwashing sink in kitchen. (Repeat)(Corrected During Inspection) 
-Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over raw shrimp. Items were rearragned and properly stored. (Critical)(Corrected During Inspection)
-Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the three compartment sink with a concentration of 200ppm. Sanitizer solution was diluted down to 100ppm. (Critical)(Corrected During Inspection) 
-The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: parmessan cheese at 44F in True 3-door prep refrigerator. Discarded. (Critical)(Corrected During Inspection) 
-Food stored on the floor and/or food stored less than 6 inches off the floor. Food was elevated to 6 inches or more above the floor. (Corrected During Inspection) 
-Outside refuse container was uncovered. (Corrected During Inspection)

Maple Ave
147 Maple Ave. W
Date of Inspection: Sept. 21
Critical Violations: 4
Non-critical Violations: 1 
-A food employee was observed drinking from an uncovered beverage container while in the kitchen. Upon discussion, the food employee immediately ceased drinking and removed the beverage container from the site. (Critical)(Corrected During Inspection)
-Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with 0ppm in the three compartment sink. Quaternary ammonium compound was adjusted to 200 ppm. (Critical)(Corrected During Inspection)
-The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken (x2) cold holding on ice at 50 and 43F (three hours). Moved to walk-in refrigerator to fully cool. (Critical)(Corrected During Inspection)
-Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food. Butane cans were observed to be adjacent to canned ketchup. Butane was removed from its location and separated from food. (Critical)(Corrected During Inspection) 
-Observed that the mop was improperly stored between use. Mop was adjusted and set to air dry. (Corrected During Inspection) 

Cafe Renaissance
163 Glyndon St.
Date of Inspection: Sept. 19
Critical Violations: 10
Non-critical Violations: 5 
-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." (Critical-Repeat)
-A food handler was observed drinking from an uncovered beverage container while in the kitchen. (Critical)
-Observed food employees using improper handwashing procedures. (Critical)(Corrected During Inspection)
-Observed that sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sinks used by food employees. (Corrected During Inspection)
-The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Please mark the tags with date last served and keep for 90 days. (Critical) 
-Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw salmon stored above cooked zuchinni, and raw beef stored over ice cream. The salmon and meat were moved and properly stored. (Critical-Repeat)(Corrected During Inspection) 
-The food-contact surfaces of the following equipment were not observed sanitized: dishware. Dishes are to be washed, rinsed and sanitized in the 3-vat sink until the dish machine is repaired. (Critical) 
-The following equipment/utensils were observed soiled to sight and touch: can opener blade. The can opener blade was cleaned. (Critical)(Corrected During Inspection)
-Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the wet wiping cloth bucket with a concentration of 200ppm. Sanitizer solution was remade to an appropriate concentration of 50 ppm. (Critical)(Corrected During Inspection)
-Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (Critical)
-The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: zuchinni at 47F in True 2-door refrigerator. Discarded. (Critical)(Corrected During Inspection) 
-There was no temperature measuring device located in the following cold or hot holding equipment: Continental 2-door refrigerator; True 2-door flat-top freezer; 1-door flat-top refrigerator. Thermometers were placed in True 2-door flat-top freezer, 1-door flat-top.
-The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Observed various items (paper, pens, tape, aprons, etc.) stored directly in contact with raw onion heads and potatoes. Objects and items were removed. (Corrected During Inspection)
-The door gaskets of the following unit(s) are (missing, damaged): True 2-door refrigerator.
-One of the light bulbs under the ventilation hood is not covered by a protective shielding. 
Date of Follow-up Inspection: Sept. 20
Critical Violations: 0
Non-critical Violations: 0 

Natta Thai Cuisine
153 Glyndon St., SE
Date of Inspection: Sept. 19
Critical Violations: 1
Non-critical Violations: 2
-The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: spring rolls. Spring rolls were marked with one day after preparation. Upon speaking with the person in charge, date was properly adjusted. (Critical)(Corrected During Inspection) 
-There was no temperature measuring device located in the following cold or hot holding equipment: True 1-door prep refrigerator. A thermometer was placed in the unit. (Corrected During Inspection) 
-The door gaskets of the following unit is damaged: Magic Chef flat-top refrigerator. Please replace the gaskets.

Friends Kabob
2063-A Chain Bridge Road
Date of Inspection: Sept. 18
Critical Violations: 2
Non-critical Violations: 5
-Observed that hand soap was not provided at each handwashing sink. Soap was brought to the sink area for handwashing. (Corrected During Inspection)
-Observed that sign or poster that notifies food employees to wash their hands is not provided in the men's restroom handwashing sink. A handwashing sign was given to the person in charge to be placed in the men's restroom. (Corrected During Inspection)
-Unwrapped or uncovered food in the following location where the food is subject to contamination: sugar cubes across the cash register were observed to be exposed. Sugar cubes were then covered. (Critical)(Corrected During Inspection) 
-Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the kitchen wet wiping cloth buckets with a concentration of 200 ppm. Sanitizer was adjusted down to 50-100 ppm. (Critical)(Corrected During Inspection)
-The temperature measuring device located in/on the following equipment is not designed to be easily readable: 1-door display refrigerator. An easily readable thermometer was placed in the unit. (Corrected During Inspection)
-The cutting board on the True 1-door prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. The cutting board was inverted to the smooth, easily cleanable surface. (Corrected During Inspection)
-Observed that mops are improperly stored between use The mop was hung to air dry. (Corrected During Inspection)

The Pure Pasty
128C Church St. NW 
Date of Inspection: Sept. 18
Critical Violations: 3
Non-critical Violations: 1
-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." (Critical-Repeat)(Corrected During Inspection)
-The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: veggie pasty at 45F in M3 Turbo Air refrigerator. Discarded. (Critical)(Corrected During Inspection)
-The concentration of the quaternary ammonia solution was measured at 300 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. (Critical-Repeat)(Corrected During Inspection)
-There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.

Whole Foods Market Store #37
143 Maple Ave. E
Date of Inspection: Sept. 11
Critical Violations: 0
Non-critical Violations: 1
-Dispensing and/or in-use utensils improperly stored between use as follows: handles of serving utensils were observed touching the foods at the salad bar and olive bar. 

Hilton Garden Inn-Tysons Corner Restaurant
8301 Boone Boulevard
Date of Inspection: Sept. 7
Critical Violations: 4
Non-critical Violations: 1
-The food-contact surfaces of the following equipment were not observed sanitized: meat slicer. (Critical)
-The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked ham at 52F, tomatoes at 49F, cheese at 50F, sausage at 55F, in Delfield 2-door prep refrigerator. All items were moved to walk-in refrigerator to cool to 41F or below. (Critical-Repeat)(Corrected During Inspection)
-Previous written procedures for the use of time as a public health control were available for up to two weeks prior to the inspection. However, the person in charge is not able to provide current written procedures for the past two weeks. Keep written procedures for time as a public health control current. (Critical) 
-Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chlorine was stored next to water bottles in dry storage area. The person in charge separated the chemicals and water and properly store them. (Critical)(Corrected During Inspection) 
-Observed that clean coffee filters were stored uncovered and not inverted. Person in charge covered and inverted the coffee filters. (Corrected During Inspection) 

Nostos
8100 Boone Blvd.
Date of Inspection: Sept. 7
Critical Violations: 6
Non-critical Violations: 10
-The establishment has not posted the permit to operate in a conspicuous location in public view. Person in charged located a new place in public view. (Critical)(Corrected During Inspection) 
-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. The Health Department provided and reviewed handouts and resource information. (Critical-Repeat)(Corrected During Inspection)
-A food employee was observed handling the following ready-to-eat food using their bare hands: bread. Bread was not permitted to be served. (Critical)(Corrected During Inspection)
-Observed that hand soap was not provided at each handwashing sink.
-Observed the handsink located across from the dishmachine being used to hold dirty plates. Dirty plates were removed and sink was cleared for handwashing only. (Corrected During Inspection)
-Unwrapped or uncovered food in the following location where the food is subject to contamination: observed lamb chops being stored uncovered in walk-in refrigerator. Spoke to person in charge about having the items covered when being stored in the unit. (Critical)
-Surfaces of ice bin and enclosed components of the ice machine are not being cleaned as required. Observed mold and spoke to person in charge who agreed to correct.
-The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lamb at 45F, and octopus at 45F in 1/1 door refrigerator. Moved to walk-in for cooling. (Critical-Repeat)(Corrected During Inspection)
-Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Tarama - had been held for nine days. Discarded. (Critical)(Corrected During Inspection)
-The following unit is not sufficient in cold-holding capacity to meet the food storage at 41F or below: 1/1 door refrigerator. Fax within five business days an invoice of the repair for the 1/1 door refrigerator.
-The certified food manager could not provide a food temperature measuring device.
-There was no temperature measuring device located in the following cold or hot holding equipment: 1/1 door refrigerator, True 3-door refrigerator, True 2-door refrigerator, True 2-door flat-top freezer, True 2-door refrigerator (in coffee area).
-The nonfood-contact surface of the following equipment is not nonabsorbent: towels being used under cutting board. Person in charge removed the towels from under the cutting board. Non-absorbant rubber mats were suggested to the person in charge as an alternative. (Corrected During Inspection)
-There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Explained to the person in charge that chlorine sanitizer solution levels should be at 50-100ppm.
-Outside refuse container was uncovered. Person in charged covered it. (Corrected During Inspection)
-Observed that mops are improperly stored between use. Mops were set to air dry. (Corrected During Inspection)

El Punto Hispano Restaurant
262H Cedar Lane SE
Date of Inspection: Sept. 6
Critical Violations: 4
Non-critical Violations: 3
-The establishment has not posted the permit to operate in a conspicuous location. The food permit was given to the person in charge. (Critical)(Corrected During Inspection) 
-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." (Critical-Repeat)(Corrected During Inspection)
-The following equipment/utensils were observed soiled to sight and touch: meat slicer. (Critical-Repeat)
-A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: 1) lomo saltado, 2) tacos, 3) tacos al carbon, 4) plato tipico, 5) mojara frita, 6) steak and cheese, 7) chicken steak. Spoke with certified food manager who agreed to add asterisks to said food items. (Critical) 
-Dispensing utensils improperly stored between use as follows: the ice scoop was stored in the ice machine with the handle in the ice. Person in charge placed the ice scoop with the handle above the ice. (Repeat)(Corrected During Inspection. 
-Observed that clean spoons, forks, and knives were stored in an upright position, in a container, which exposed the items to contamination. The person in charge inverted the utensils. (Corrected During Inspection) 
-The men's restroom door is not provided with a self-closing door. The self-closing unit is damaged.

Maplewood Grill
132 Branch Rd SE
Date of Inspection: Sept. 6
Critical Violations: 4
Non-critical Violations: 3
-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." (Critical-Repeat)(Corrected During Inspection) 
-A food handler was observed drinking from an uncovered beverage container while in the kitchen. (Critical)
The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes at 121F in hot water bath. Corrected to 141F. (Critical-Repeat)(Corrected During Inspection. 
-The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: bleu cheese at 55F on Turbo Air 3-door prep refrigerator. The certified food manager placed the bleu cheese in a shallower pan. Bleu cheese was observed to cool down to 41F within 10 minutes. (Critical-Repeat)(Corrected During Inspection)
-There was no temperature measuring device located in the following cold or hot holding equipment: Turbo-Air 3-door prep refrigerator. Person in charge corrected by placing a new thermometer inside said unit. (Corrected During Inspection) 
-Observed that a mops was improperly stored between use. The mop was hung to air dry. (Corrected During Inspection) 
-Observed that the wall in the dry storage area has a hole. Please repair.

Caffe Amouri
107 Church St. NE 
Date of Inspection: Sept. 4
Critical Violations: 3
Non-critical Violations: 4
-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." (Critical-Repeat)(Corrected During Inspection)
-The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cream cheese at 46F and butter at 48F in 2-sliding glass door display refrigerator. Moved to True 1-door refrigerator. (Critical-Repeat)(Corrected During Inspection) 
-Observed that cleaning chemicals are not properly stored to prevent the contamination of food. Glass cleaning solution was stored next to milk for consumer self-service. The solution was moved to a different location and properly stored. (Critical)(Corrected During Inspection)
-There was no temperature measuring device located in the following cold or hot holding equipment: True 1-door flat-top refrigerator #1, and True 1-door flat-top refrigerator #2.
-Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Spoke to certified food manager about keeping the wet wiping cloths in chlorine sanitizer solution at 50-100 ppm. 
-The following items are intended for household use only and are not approved for use in a commercial food establishment: Sharp microwave. Please obtain within 30 days an NSF-approved commercial microwave.
-Observed that mop was improperly stored between use. The mop was inverted and hung to air dry. (Corrected During Inspection)

Hunan Delight
276 Cedar Lane SE
Date of Inspection: Sept. 4
Critical Violations: 6
Non-critical Violations: 1
-The establishment has not posted the permit to operate in a conspicuous location. Permit was current, but was observed stored away. The person in charged moved it to a conspicuous place in public view. (Critical)(Corrected During Inspection)
-The person in charge failed multiple times to state the required temperature for the potentially hazardous food items when in hot holding. Reviewed this information with the certified food manager (CFM) multiple times until the CFM could correctly demonstrate the knowledge when responding to questions. (Critical-Repeat)(Corrected During Inspection)
-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." (Critical-Repeat)(Corrected During Inspection)
-Observed food employees using improper handwashing procedures. Food employee was observed washing hands for three seconds and shaking the water off. Spoke to certified food manager and employees and explained how to properly wash hands. (Critical-Repeat)(Corrected During Inspection)
-Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the kitchen with a concentration of 200 ppm. Sanitizer solution was diluted down to 100ppm. (Critical)(Corrected During Inspection)
-The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef at 45F in 2-door Metal Star prep refrigerator; raw chicken at 45F in walk-in refrigerator, tofu in Beverage-Air 2-door refrigerator. (Critical-Repeat)(Corrected During Inspection)
-The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken in walk-in refrigerator was being cooled in large portions and quantities in deep bowls. The certified food manager divided up the chicken into smaller portions to allow it to cool to 41F or below more quickly. (Corrected During Inspection) 

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