AMC Hoffman 22, 206 Swamp Fox Rd, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: AMC Hoffman 22
Address: 206 Swamp Fox Rd, Alexandria, Virginia
Total inspections: 12
Last inspection: Oct 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: bottom of the refrigeration units.October 07, 2009Routine01Details / Comments
  • 3-501.16A1 - Critical hot dogs hot holding at @124 degrees F..
  • 4-204.112A1 - There were several ice cream freezers without needed thermometers mounted internally.
  • 4-601.11A - Critical The bottom of the 2-door true refrigerator was dirty and in need of cleaning to remove old food residue. There was mold on the ice machine dump doors and drip trays. The 2nd floor 1-door True freezer needs cleaning because of a buld-up of residual food matrial in the bottom.
  • 5-205.15A - Critical Aerators were missing from several hand sinks,.
  • 6-501.12A - The storage room (cage) floor was noted in need of cleaning. Slushie machines without drain hoses were leaking onto the floor below and are in need of cleaning.
October 21, 2008Routine32Details / Comments
  • 11-2-24A - Critical Certified food service manager is absent. Ticket issued.
  • 3-301.11B - Critical Cups without handles are used for scooping popcorn salt.
  • 3-304.11 - Critical Handles of ice & popcorn scoops are lying in the products.
  • 4-602.13 - Cabinet under left hand sink is unclean (2nd floor).
  • 5-205.15B1 - Leaking hot water faucet at three compartment sink, leaking primer valves under two rear hand sinks (1st floor).
  • 6-301.11 - Right hand sink lacks soap (2nd floor).
  • 6-501.11 - Clogged right drain under the three compartment sink (2nd floor).
April 17, 2008Routine34Details / Comments
  • 4-203.12B - The temperature on box #9609 was reading 50 while the internal temperatures were at 42.
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the freezer #9608 was not accurate and was reading 42 degrees F. when the hot dogs were at 20 F.
  • 6-501.11 - Corrected During Inspection There was no soap at the#1 hand wash station.
October 16, 2007Routine02Details / Comments
7-201.11B - Corrected During Inspection Critical Repeat Containers of cleaning toxic are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.January 10, 2007Routine10Details / Comments
  • 3-302.12 - Unlabeled food containers. Water bottles observed without labels.
  • 3-304.12A - In-use utensils improperly stored between use. handles of ice scoops observed in contact with ice.
  • 3-305.11A3 - Food observed on the floor in the up stairs storage area.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. gap observed at the threshold of the back exit door.
  • 6-303.11B - Inadequate light was noted in the True Freezer..
  • 6-501.11 - Repeat Broken and missing base coving observed in the food preparation area.
  • 6-501.111D - Repeat Harborage conditions exist. 1. Old mice dropping observed under the storage shelves/around drains. 2. Old mice dropping observed in/on the inoperable pop corn machine (stored in the back storage room-back exit door) 3. Old mice dropping observed on storage shelf under the hand washing sink.
  • 6-501.12A - Floors/drains in areas under the storage shelves observed with food, old mice dropping and other soil build up.
June 08, 2006Routine08Details / Comments
  • 3-301.11C - Corrected During Inspection Cups observed being used to dispense ready to eat food (salt)
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of cooling units, interior of freezers, storage shelves, counter tops, exterior of equipment and others.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Gaps observed at thresholds and around door frames of exit doors.
  • 6-303.11A - Inadequate light was noted in the storage areas/rooms.
  • 6-501.11 - 1. Missing base coving observed on the front line. 2. Broken and damaged base coving observed throughout the facility. 3. Walls observed with holes and areas not in good repair throughout the facility.
  • 6-501.111D - Repeat Harborage conditions exist. Old mice dropping observed in an inoperable pop corn machine. machine scheduled to be repaired)
  • 7-201.11B - Corrected During Inspection Critical Containers of cleaning toxic are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 23, 2005Routine16Details / Comments
  • 3-302.12 - Unlabeled food containers observed in the food preparation area.
  • 3-304.13 - Corrected During Inspection Linens and/or napkins were in contact with food. ( cloths used to wrap/cover hot dogs ).
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-601.11B - Filters to the vent hood observed with heavy grease build up.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility on the second floor.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11A - Inadequate light was noted in the dry storage room.
  • 6-303.11B - Inadequate light was noted in the ware washing area.
  • 6-501.11 - Repeat 1. Holes observed in walls throughout the establishment - 1st and second floor. 2. Missing base coving observed on the service line. 3. Damaged/missing ceiling tiles observed on the second floor. 4. Door frame @ the entrance to the soda dispensing room observed not in good repair.
  • 6-501.111D - Old mice dropping observed under cabinet base covers.
May 23, 2005Routine011Details / Comments
  • 6-501.11 - Physical structure is not maintained in good repair: caulking is deteriorated at the handsink (1P).
  • 6-501.12A - Repeat Physical structure was noted in need of cleaning: floors in need of cleaning on all levels. Mold growing on the wall at the hallway in the dry storage area.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 4-204.112B - Repeat There was no temperature measuring device located in the freezers.
  • 6-202.11A - The light bulbs in the coolers were not properly shielded, coated, or shatter-resistant.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of the True 1-door coolers and 2-door coolers.
  • 6-202.15A - The outer opening of the food establishment (back door) is not protected against the entry of insects and rodents.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-501.111C - Critical Repeat Observed mice droppings inside npakins counter (2P) and dead baby roaches (2P).
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: counters soiled with popcorn and other food buildup.
  • 4-501.11A - Observed ICEE machine leaking (2P). Obswesrved popcorn topping machine leaking.
  • 3-304.12A - In-use utensils improperly stored between use. Observed cup used as a scoop for seasoning salt.
  • 3-306.11 - The food on display (popcorn) is not protected from contamination.
November 10, 2004Routine211Details / Comments
  • 6-501.112 - Dead Asian cockroach was found on the 3rd level concession.
  • 6-501.12A - Repeat Physical structure was noted in need of cleaning:1. floor drains are soiled with Icee lids on 3rd level.2. floors are soiled in the dry storage area on 1st level.
  • 4-602.13 - The nonfood contact surfaces of the following had accumulations of grime and debris:1. counters are soiled with popcorn and other debris on the 3rd level concession2. shelving units are soiled with debris on the 1st level dry storage area.
  • 6-501.11 - Observed walls damaged under the handink (lst level near the 1st Aid station).
  • 6-303.11C - Inadequate light was noted in the back kitchen on main level.
  • 6-501.111C - Critical Repeat Observed one live roack crawling under the handsink (across the popcorn station on 1st level).
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the ice cream display freezer is not accurate.
  • 4-204.112B - Repeat There was no temperature measuring device located in the chest freezers.
  • 4-501.11B - Repeat The door gaskets are torn at the True 2-door cooler.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of cooling units.
May 21, 2004Routine28Details / Comments
  • 6-501.12A - Repeat Candy room in the first floor was noted in need of cleaning.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of single service items (cups) stored on the floor in the dry storage area in the Mezzo level.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener (2nd floor kitchen).
  • 6-501.11 - Repeat Observed ceiling panel uncovered in the 2nd floor candy room.
  • 6-301.11 - Repeat Observed no soap at handsink in the 2nd floor kitchen.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-501.111C - Critical Observed a giant Asian cockroach inside a counter (2nd floor prep area).
  • 4-204.112A1 - The temperature measuring device in the Kenmore chest freezer was not located in the warmest part of the unit.
  • 5-402.11A - Critical Observed no air-gap/break under the 3-vat sink (1st and 2nd floors). A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  • 2-401.11A - Critical Observed open drink container for employees. Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
November 21, 2003Routine46Details / Comments
  • 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. inside cabinets at service counter, 2. dunnage racks in the kitchen.
  • 4-904.11A - Soda lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 3-304.12A - In-use utensils improperly stored between use.
  • 4-903.11A3 - Box of single service items were found not stored 6 inches above the floor in the kitchen.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. can opener, blade, 2. inside the True refrigerators.
  • 4-501.11B - The door gasket of the True refrigerator (left door) is damaged.
  • 4-204.112B - There was no temperature measuring device located in the chest freezer(s).
  • 6-301.11 - Soap was not provided at the handwashing facility in the kitchen.
  • 6-501.12A - Walls in the kitchen was noted in need of cleaning.
May 20, 2003Routine110Details / Comments

October 07, 2009 (Routine)



Violation: 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: bottom of the refrigeration units.
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

October 21, 2008 (Routine)



Violations:
  • 3-501.16A1 - Critical hot dogs hot holding at @124 degrees F..
    Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • 4-204.112A1 - There were several ice cream freezers without needed thermometers mounted internally.
    Add themrometers to all refirgeration units.
  • 4-601.11A - Critical The bottom of the 2-door true refrigerator was dirty and in need of cleaning to remove old food residue. There was mold on the ice machine dump doors and drip trays. The 2nd floor 1-door True freezer needs cleaning because of a buld-up of residual food matrial in the bottom.
    Clean areas as needed to maintain sanitation.
  • 5-205.15A - Critical Aerators were missing from several hand sinks,.
    Replace aeriators.
  • 6-501.12A - The storage room (cage) floor was noted in need of cleaning. Slushie machines without drain hoses were leaking onto the floor below and are in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
Comments:
The above observations were discussed with both CFM's present.

April 17, 2008 (Routine)



Violations:
  • 11-2-24A - Critical Certified food service manager is absent. Ticket issued.
  • 3-301.11B - Critical Cups without handles are used for scooping popcorn salt.
  • 3-304.11 - Critical Handles of ice & popcorn scoops are lying in the products.
  • 4-602.13 - Cabinet under left hand sink is unclean (2nd floor).
  • 5-205.15B1 - Leaking hot water faucet at three compartment sink, leaking primer valves under two rear hand sinks (1st floor).
  • 6-301.11 - Right hand sink lacks soap (2nd floor).
  • 6-501.11 - Clogged right drain under the three compartment sink (2nd floor).

October 16, 2007 (Routine)



Violations:
  • 4-203.12B - The temperature on box #9609 was reading 50 while the internal temperatures were at 42.
    Provide accurate thermometers for all boxes.
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the freezer #9608 was not accurate and was reading 42 degrees F. when the hot dogs were at 20 F.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 6-501.11 - Corrected During Inspection There was no soap at the#1 hand wash station.
    Assure that soap is present at all times.
Comments:
The above observations were discussed with management.

January 10, 2007 (Routine)



Violation: 7-201.11B - Corrected During Inspection Critical Repeat Containers of cleaning toxic are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violation corrected during the inspection.
2. Good improvements observed throughout the facility. Good Job! Thank You!
3. If you have any question, please contact me.

June 08, 2006 (Routine)



Violations:
  • 3-302.12 - Unlabeled food containers. Water bottles observed without labels.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12A - In-use utensils improperly stored between use. handles of ice scoops observed in contact with 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 storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 3-305.11A3 - Food observed on the floor in the up stairs storage area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. gap observed at the threshold of the back exit door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-303.11B - Inadequate light was noted in the True Freezer..
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-501.11 - Repeat Broken and missing base coving observed in the food preparation area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111D - Repeat Harborage conditions exist. 1. Old mice dropping observed under the storage shelves/around drains. 2. Old mice dropping observed in/on the inoperable pop corn machine (stored in the back storage room-back exit door) 3. Old mice dropping observed on storage shelf under the hand washing sink.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12A - Floors/drains in areas under the storage shelves observed with food, old mice dropping and other soil build up.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violation observed during the inspection.
2. Good improvements observed throughout the facility, regarding pest control. Pest control service provided weekly to control pest. Holes sealed , new dunnage racks provided and good cleaning details observed throughout. Please continue with repairs and cleaning details.
3. If you have any question, please contact me.

November 23, 2005 (Routine)



Violations:
  • 3-301.11C - Corrected During Inspection Cups observed being used to dispense ready to eat food (salt)
    Provide scoops or utensils with handles to prevent the contamination of foods by hands.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of cooling units, interior of freezers, storage shelves, counter tops, exterior of equipment and others.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Gaps observed at thresholds and around door frames of exit doors.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-303.11A - Inadequate light was noted in the storage areas/rooms.
    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.
  • 6-501.11 - 1. Missing base coving observed on the front line. 2. Broken and damaged base coving observed throughout the facility. 3. Walls observed with holes and areas not in good repair throughout the facility.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111D - Repeat Harborage conditions exist. Old mice dropping observed in an inoperable pop corn machine. machine scheduled to be repaired)
    1. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. 2. Remove old mice dropping and clean/sanitize all areas.
  • 7-201.11B - Corrected During Inspection Critical Containers of cleaning toxic are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violations corrected during the inspection.
2. All remaining non-critical violations must be corrected by the next routine inspection.
3. Exit doors scheduled for repairs within the next week ( sealing all opening and gaps).
4. Pest control service currently being provided weekly to control pest. Good improvements observed. Please continue to monitor and provide services as needed to control pest.
5. Please if possible, place pallets 18" (inches) from the wall. This will help in cleaning and monitoring for pest.
6. Please organize all storage rooms, storage shelves and remove all items not needed to operate the establishment. This will also help with cleaning details and monitoring for pest.
7. Recommend a cleaning and maintenance scheduled to help maintain the facility in good condition.
8. If you have any question, please contact me. Thank You...... Happy Holiday's

May 23, 2005 (Routine)



Violations:
  • 3-302.12 - Unlabeled food containers observed in the food preparation area.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.13 - Corrected During Inspection Linens and/or napkins were in contact with food. ( cloths used to wrap/cover hot dogs ).
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-601.11B - Filters to the vent hood observed with heavy grease build up.
    Clean filters more frequently to maintain the equipment in good condition and to prevent a fire hazard.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility on the second floor.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
  • 6-303.11A - Inadequate light was noted in the dry storage room.
    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.
  • 6-303.11B - Inadequate light was noted in the ware washing area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-501.11 - Repeat 1. Holes observed in walls throughout the establishment - 1st and second floor. 2. Missing base coving observed on the service line. 3. Damaged/missing ceiling tiles observed on the second floor. 4. Door frame @ the entrance to the soda dispensing room observed not in good repair.
    Make repairs necessary to maintain the establishment in good repair.
  • 6-501.111D - Old mice dropping observed under cabinet base covers.
    Remove mice dropping and clean/sanitize all areas properly.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. A follow up inspection will be conducted within Ten (10) days.
2. Pest Control service currently being provided twice a week to control pest.
3. If you have any question, please contact me.

November 10, 2004 (Routine)



Violations:
  • 6-501.11 - Physical structure is not maintained in good repair: caulking is deteriorated at the handsink (1P).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat Physical structure was noted in need of cleaning: floors in need of cleaning on all levels. Mold growing on the wall at the hallway in the dry storage area.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-204.112B - Repeat There was no temperature measuring device located in the freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 6-202.11A - The light bulbs in the coolers were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of the True 1-door coolers and 2-door coolers.
    Clean and sanitize these surfaces for food contact.
  • 6-202.15A - The outer opening of the food establishment (back door) is not protected against the entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
  • 6-501.111C - Critical Repeat Observed mice droppings inside npakins counter (2P) and dead baby roaches (2P).
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris: counters soiled with popcorn and other food buildup.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-501.11A - Observed ICEE machine leaking (2P). Obswesrved popcorn topping machine leaking.
    Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 3-304.12A - In-use utensils improperly stored between use. Observed cup used as a scoop for seasoning salt.
    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 storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 3-306.11 - The food on display (popcorn) is not protected from contamination.
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.

May 21, 2004 (Routine)



Violations:
  • 6-501.112 - Dead Asian cockroach was found on the 3rd level concession.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
  • 6-501.12A - Repeat Physical structure was noted in need of cleaning:1. floor drains are soiled with Icee lids on 3rd level.2. floors are soiled in the dry storage area on 1st level.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
  • 4-602.13 - The nonfood contact surfaces of the following had accumulations of grime and debris:1. counters are soiled with popcorn and other debris on the 3rd level concession2. shelving units are soiled with debris on the 1st level dry storage area.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Observed walls damaged under the handink (lst level near the 1st Aid station).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-303.11C - Inadequate light was noted in the back kitchen on main level.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.111C - Critical Repeat Observed one live roack crawling under the handsink (across the popcorn station on 1st level).
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the ice cream display freezer is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-204.112B - Repeat There was no temperature measuring device located in the chest freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11B - Repeat The door gaskets are torn at the True 2-door cooler.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior of cooling units.
    Clean and sanitize these surfaces for food contact.

November 21, 2003 (Routine)



Violations:
  • 6-501.12A - Repeat Candy room in the first floor was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of single service items (cups) stored on the floor in the dry storage area in the Mezzo level.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener (2nd floor kitchen).
    Clean and sanitize these surfaces for food contact.
  • 6-501.11 - Repeat Observed ceiling panel uncovered in the 2nd floor candy room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-301.11 - Repeat Observed no soap at handsink in the 2nd floor kitchen.
    Provide soap at the handsink to allow employees to wash hands properly.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
  • 6-501.111C - Critical Observed a giant Asian cockroach inside a counter (2nd floor prep area).
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-204.112A1 - The temperature measuring device in the Kenmore chest freezer was not located in the warmest part of the unit.
    Locate a temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 5-402.11A - Critical Observed no air-gap/break under the 3-vat sink (1st and 2nd floors). A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 2-401.11A - Critical Observed open drink container for employees. Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
Comments:
Reminders:
1. Handwashing and proper handling of foods.
2. Eliminate direct plumbing connnections under the 3-vat sink.

May 20, 2003 (Routine)



Violations:
  • 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. inside cabinets at service counter, 2. dunnage racks in the kitchen.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-904.11A - Soda lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3-304.12A - In-use utensils improperly stored between use.
    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 storage container.
  • 4-903.11A3 - Box of single service items were found not stored 6 inches above the floor in the kitchen.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. can opener, blade, 2. inside the True refrigerators.
    Clean and sanitize these surfaces for food contact.
  • 4-501.11B - The door gasket of the True refrigerator (left door) is damaged.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 4-204.112B - There was no temperature measuring device located in the chest freezer(s).
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 6-301.11 - Soap was not provided at the handwashing facility in the kitchen.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-501.12A - Walls in the kitchen was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule is recommended.

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