Violation: 6-501.11 - Area behind handsink is in disrepair. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
September 04, 2008 (Routine)
Violation: 6-501.11 - Extremely lengthy time for water at handsink to be hot enough to wash hands. Install booster heater at handsink in the kitchen.
March 07, 2008 (Routine)
2-301.14I - Critical A food employee failed to wash his or her hands after consuming beverage.. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use a
2-401.11A - Critical 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.
4-602.13 - The nonfood contact surface of the hood filters had accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
August 30, 2007 (Routine)
Violation: 11-2-24A - Critical There is no certified food manager on duty. It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
Take temperature of food products upon delivery and maintain records. Foods catered by Jeffrey's Catering and assembled on site. Children are self-serving home style for breakfast and lunch. Not recommended practice due to spread of illnesses from unprotected foods.