AMC Theatres Shirlington 7, 2772 S Randolph St, Arlington, VA - Restaurant inspection findings and violations

June 19, 2009 (Critical Procedures)

• 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
  Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
• 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands [while scooping/bagging popcorn].
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager [manager card is expired and shall be full service].
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

October 14, 2008 (Follow-up)

October 08, 2008 (Follow-up)

October 02, 2008 (Routine)

• 2-102.11C - Critical Certified Food Manager could not identify the big five foodborne illnesses.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 3-501.16A1 - Critical Hot dog on roller is hot holding at 120F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical Repeat Hot dog in Delfield reach-in is 61F.
  CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-501.11 - Repeat The Delfield reach-in observed at 60F.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-601.11 - Repeat The interior and gaskets of the Delfield reach-in are in need of cleaning.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
• 4-603.14 - No drain stoppers for three comp. sink.
  Provide three drain stoppers at the three compartment sink so that the sink can be used properly.
• 6-201.11 - Ceiling tiles in room w/ three comp. sink are not smooth and easily cleanable.
  Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
• 6-501.111C - Critical Repeat Roach observed on floor in back room.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.114 - One coke machine is broken and not used. Please remove.
  The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-102.11 - Critical Repeat Bottle of glass gleaner was not labeled.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 06, 2008 (Critical Procedures)

• 3-501.16A2 - Critical Hot dogs in the Delfield 1 door reach in were at 48oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-202.11 - Critical "Poison Free" ant and roach spray is not required for the operation and maintenance of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
• 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

March 07, 2007 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Syrup boxes observed on the floor in the lobby. Boxes of candy observed on the floor in the dry storage upstairs.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-201.11 - Repeat The Panasonic microwave is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-203.11 - Corrected During Inspection The food thermometer in the establishment is broken.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-204.112 - Corrected During Inspection Repeat There was no temperature measuring device located in the Delfield reach in refrigerator.
  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.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11 - The Delfield reach in refrigerator does not hold the necessary temperature of 41oF or less, the unit is in need of defrosting, and the fan grill is in need of cleaning.
  Repair the equipment 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.114 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at zero ppm.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF, have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions, and be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the door gasket of the Delfield refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Nozzle for the oil/butter dispenser was observed dirty.The interior of the capuccino machine was observed dirty.The interior of the Panasonic microwave was observed dirty.The in use ice machine upstairs was noted dirty and rusty on the inside.
  Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. The 2 end exit doors have a visible gap.
  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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.111C - Critical Methods are not being used to control pests. Live roaches and water bugs were observed in cabinets. Mouse droppings were observed in cabintes. Sticky traps were observed full in all locations.
  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.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. The broken and unused pretzel warmer and the unused coffee maker were observed behind the counter. An unused ice machine was observed upstairs.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Inside of all cabinets were 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 should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-102.11 - Critical Working containers of several chemical spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 7-202.12 - Critical Pesticides are not being applied by a certified applicator. "Rat Max" observed on the shelf in the chemical closet.
  Restricted use pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 8-304.11 - The permit is not posted in a location that is conspicuous to consumers. 2006 permit is still posted.
  Post the permit in a location that is conspicuous to consumers.

August 04, 2006 (Routine)

• 3-304.12 - In-use utensils improperly stored between use.- Ice scoop observed stored on top of the machine.
  Install an ice scoop holder.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. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Large containers of colored popcorn oil observed on the floor in the room w/ the three comp. sink.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
• 4-201.11 - Repeat The home standard Panasonic microwave located in the food service area is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - Soda crates observed used as shelving for dry goods in room w/ video recording. Other shelving in that room observed less than 6" from the floor.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - Repeat No thermometer observed in Delfield RI.
  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.
• 4-301.12 - Observed no drain stoppers on site for the three comp. sink.
  Provide three drain stoppers at this sink so that utensils may be properly cleaned and sanitized.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  CORRECTED DURING THE INSPECTION.A test kit was left w/ the CFM.Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11 - Repeat Upright refrigerator upstairs observed at 55F.
  Repair the equipment 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exterior of warm heat butter machine2. gaskets to Delfield reach-in.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Single service lids observed stored with the food contact surface exposed. CORRECTED.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - Repeat Single service containers observed stored on the floor in dry storage room upstairs.
  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.
• 6-301.12 - Repeat Observed no paper towels at the hand sink.
  CORRECTED DURING THE INSPECTION.Install a paper towel dispenser.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.
• 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors.The exhaust in all restrooms observed not operating.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat The following observed in need of repair:1. ceiling tiles in room w/ three comp. sink observed broken2. floor tile observed damaged by down stairs water fountain.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (unused ice machine and Haagen Dazs freezer).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - The floor behind the chest freezer observed 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 should be established and followed to maintain the facility in a clean and sanitary manner.

February 22, 2006 (Routine)

• 3-302.11 - Critical Uncovered food (popcorn salt) was found in the foodservice area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11 - Candy popcorn salt was stored on the floor in the up and downstairs.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-201.11 - The homestandard Panasonic microwave located in the foodservice area is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-204.112 - Repeat There was no temperature measuring device located in the refrigerators/freezers listed above.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11 - Critical Repeat The Delfield refrigerator in the foodservice area had damaged gaskets. There was a broken ice machine and freezer stored upstairs. Either repair them or remove them from the establishment. NOTE: The large upright freezer may be broken. The temperature was 55 F.
  Repair the @EQUIPMENT@ 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: refrigerators, freezers, butter machine, soda fountains, ice machine located upstairs.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the exterior of all equipment had accumulations of grime and debris.i.e. counters, shelves, refrigerators, freezers, etc...
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Repeat Single-service articles were found on the floor throughout the establishment.
  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.
• 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. The exhaust in all the restrooms were not operating.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat There is a hole under the handsink in the foodservice area. There are broken ceiling tiles in the three-compartment sink area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical The popcorn kettle chemical cleaner was stored improperly throughout the establishment. i.e.over food in the upstairs storage area and cabinets in the foodservice area
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-204.11 - Critical There is no sanitizer in the establishment. Use chlorine (bleach), quatenary ammonia or iodine to wash, rinse and sanitize food contact surfaces.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.

March 16, 2005 (Routine)

• 4-204.112 - There was no temperature measuring device located in the single door Delfield refrigerator and the Coca Cola refrigerator where is stored the ice cream base.
  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.
• 4-501.11 - Exhaust fan in handicap restroom not working.Cabinet door in disrepair.
  Repair the @EQUIPMENT@ 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Inside of cabinets under ice bin in need of celaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Boxes of single service items on store room floor.
  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.
• 5-501.113 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-301.12 - No disposable towels were provided at the hand sink.
  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.
• 6-303.11 - One set of ceiling lights upstairs in disrepair.
  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.
• 6-501.11 - Repeat Piece of vynil loose at 3-part sink.Holes/crevices in walls by 3-part sink.
  Clean as necessary and recaulk.
• 6-501.111C - Critical Mosue droppings on floor under 3-part sink.
  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.
• 6-501.12 - Repeat Floor under 3-part sink need of cleaning. 3-part sink caulking moldy.
  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 should be established and followed to maintain the facility in a clean and sanitary manner.

March 16, 2005 (Routine)

• 4-204.112 - There was no temperature measuring device located in the single door Delfield refrigerator and the Coca Cola refrigerator where is stored the ice cream base.
  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.
• 4-501.11 - Exhaust fan in handicap restroom not working.Cabinet door in disrepair.
  Repair the @EQUIPMENT@ 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Inside of cabinets under ice bin in need of celaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Boxes of single service items on store room floor.
  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.
• 5-501.113 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-301.12 - No disposable towels were provided at the hand sink.
  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.
• 6-303.11 - One set of ceiling lights upstairs in disrepair.
  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.
• 6-501.11 - Repeat Piece of vynil loose at 3-part sink.Holes/crevices in walls by 3-part sink.
  Clean as necessary and recaulk.
• 6-501.111C - Critical Mosue droppings on floor under 3-part sink.
  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.
• 6-501.12 - Repeat Floor under 3-part sink need of cleaning. 3-part sink caulking moldy.
  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 should be established and followed to maintain the facility in a clean and sanitary manner.

January 20, 2004 (Routine)

• 5-205.15B - Repeat The upstairs water fountain was noted damaged and/or in poor repair (part on order).
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.113 - Repeat One outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors (Handicap restroom).
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat There are some holes/crevices in the walls of the room with the3-part sink. The panelling behind the 3-part sink is not secured flush with the wall. There is some mold on the wall under the 3-part sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Repeat Mouse droppings were observed on the floor under/to the left of the 3-part sink and in the light fixture above the 3-part sink. A few fruit flies were observed in the room of the 3-part sink.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (An unused Coca-cola refrig. at the snack bar).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

January 20, 2004 (Routine)

• 5-205.15B - Repeat The upstairs water fountain was noted damaged and/or in poor repair (part on order).
  Repair the plumbing fixtures so that they are in good operating condition.
• 5-501.113 - Repeat One outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors (Handicap restroom).
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat There are some holes/crevices in the walls of the room with the3-part sink. The panelling behind the 3-part sink is not secured flush with the wall. There is some mold on the wall under the 3-part sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Repeat Mouse droppings were observed on the floor under/to the left of the 3-part sink and in the light fixture above the 3-part sink. A few fruit flies were observed in the room of the 3-part sink.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (An unused Coca-cola refrig. at the snack bar).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

December 12, 2003 (Routine)

• 6-501.111 - Repeat Harborage conditions exist. Mouse droppings were observed on the snack bar cabinet shelves and flooring. Fruit flies were observed by the soda syrup lines and unused soda stations at the snack bar.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 5-501.114 - Repeat The tall refuse container used to store refuse has no drain plug. The cardboard dumpster drain plug is also broken/missing.
  Replace the drain plug for the refuse/recyclable container.
• 6-501.11 - Repeat There is wall damage (mold on walls/missing vinyl cove base/unsecured wall panel) by the ice machines upstairs and by the 3-part sink are not maintained in good repair. There are some missing/water stained ceiling tiles in the room with the 3-part sink and the handicap restroom. There are some damaged wall tiles in the men's restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - Repeat The light bulbs in the popcorn display cases and the popcorn maker bin 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty. Only two out of the five managers have there Northern Virginia Food Manager certificate.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-501.113 - Repeat The tall refuse dumpster has no lids.
  Cover all waste containers when not in continuous use.
• 6-303.11 - Repeat Inadequate light was noted in the snack bar "Coca Cola" refrigerator where milk is stored.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (Snack bar handsink and in the restrooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the inside door panel/gasket of the snack bar "Delfield" refrigerator and the snack bar cabinet shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. The sink is missing propely fitting stoppers.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.12 - The floors under the upstairs ice machines and shelving were 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 should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14 - The exhaust air duct and hood over the popcorn maker is not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 5-205.15B - The 3-part sink faucet constantly drips. The women's second stall toilet as noted damaged and/or in poor repair. The upstairs water fountain does not work.
  Repair the plumbing fixtures so that they are in good operating condition.

December 12, 2003 (Routine)

• 6-501.111 - Repeat Harborage conditions exist. Mouse droppings were observed on the snack bar cabinet shelves and flooring. Fruit flies were observed by the soda syrup lines and unused soda stations at the snack bar.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 5-501.114 - Repeat The tall refuse container used to store refuse has no drain plug. The cardboard dumpster drain plug is also broken/missing.
  Replace the drain plug for the refuse/recyclable container.
• 6-501.11 - Repeat There is wall damage (mold on walls/missing vinyl cove base/unsecured wall panel) by the ice machines upstairs and by the 3-part sink are not maintained in good repair. There are some missing/water stained ceiling tiles in the room with the 3-part sink and the handicap restroom. There are some damaged wall tiles in the men's restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - Repeat The light bulbs in the popcorn display cases and the popcorn maker bin 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty. Only two out of the five managers have there Northern Virginia Food Manager certificate.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-501.113 - Repeat The tall refuse dumpster has no lids.
  Cover all waste containers when not in continuous use.
• 6-303.11 - Repeat Inadequate light was noted in the snack bar "Coca Cola" refrigerator where milk is stored.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (Snack bar handsink and in the restrooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the inside door panel/gasket of the snack bar "Delfield" refrigerator and the snack bar cabinet shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. The sink is missing propely fitting stoppers.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.12 - The floors under the upstairs ice machines and shelving were 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 should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14 - The exhaust air duct and hood over the popcorn maker is not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 5-205.15B - The 3-part sink faucet constantly drips. The women's second stall toilet as noted damaged and/or in poor repair. The upstairs water fountain does not work.
  Repair the plumbing fixtures so that they are in good operating condition.

November 12, 2003 (Routine)

• 6-501.111 - Critical Mouse harborage conditions exist. Many mouse droppings were observed on the cabinet shelves/floors of the snack bar.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a location that is conspicuous to consumers.
• 5-501.114 - Repeat The refuse container used to store refuse/recyclables has no drain plug. (The tall trash dumpster drain plug is missing; the cardboard dumpster drain plug is broken.)
  Replace the drain plug for the refuse container.
• 7-102.11 - Critical Repeat A spray bottle of glass cleaner was not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: blenders.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-501.11 - There is wall damage (missing cove base, moldy walls, and peeling paint) behind and on the side of the ice machines. THere are some missing/water damaged ceiling tiles in the room with 3-part sink, above the ice machine, and the the handicap restroom. THere are some damaged wall tiles in the men's restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-204.112 - There was no temperature measuring device located in the "Coca-cola" refrigerator stored on the floor in the snack bar and the "Delfield" refrigerator in the snack bar.
  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.
• 6-202.11 - The light bulbs in the popcorn display cases and in the popcorn maker bin 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 9.2-3.3 - Critical There was no certified food manager on duty when I arrived on-site.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-501.113 - The tall outside trash dumpster is missing its lids and the smaller trash dumpster has a broken lid.
  Repair/replace these lids and keep thel waste containers covered when not in continuous use.
• 6-303.11 - Inadequate light was noted in the "Coca-cola" refrigerator stored on the floor in the snack bar.
  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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (snack bar handsink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the "Delfield" refrigerator interior door and gasket, the snack bar cabinetry.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.

November 12, 2003 (Routine)

• 6-501.111 - Critical Mouse harborage conditions exist. Many mouse droppings were observed on the cabinet shelves/floors of the snack bar.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a location that is conspicuous to consumers.
• 5-501.114 - Repeat The refuse container used to store refuse/recyclables has no drain plug. (The tall trash dumpster drain plug is missing; the cardboard dumpster drain plug is broken.)
  Replace the drain plug for the refuse container.
• 7-102.11 - Critical Repeat A spray bottle of glass cleaner was not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: blenders.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-501.11 - There is wall damage (missing cove base, moldy walls, and peeling paint) behind and on the side of the ice machines. THere are some missing/water damaged ceiling tiles in the room with 3-part sink, above the ice machine, and the the handicap restroom. THere are some damaged wall tiles in the men's restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-204.112 - There was no temperature measuring device located in the "Coca-cola" refrigerator stored on the floor in the snack bar and the "Delfield" refrigerator in the snack bar.
  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.
• 6-202.11 - The light bulbs in the popcorn display cases and in the popcorn maker bin 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 9.2-3.3 - Critical There was no certified food manager on duty when I arrived on-site.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-501.113 - The tall outside trash dumpster is missing its lids and the smaller trash dumpster has a broken lid.
  Repair/replace these lids and keep thel waste containers covered when not in continuous use.
• 6-303.11 - Inadequate light was noted in the "Coca-cola" refrigerator stored on the floor in the snack bar.
  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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (snack bar handsink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the "Delfield" refrigerator interior door and gasket, the snack bar cabinetry.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.