Boston Market #468, 3233 Columbia Pike, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Boston Market #468
Address: 3233 Columbia Pike, Arlington, Virginia
Phone: (703) 685-7400
Total inspections: 26
Last inspection: Oct 13, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.16A1 - Critical Beef brisket hot holding at the improper temperature of 119 F in the Carter Hoffman heated unit.
  • 4-601.11A - Critical The inside of the ice machine and the tea urn nozzle not clean to sight and touch.
October 13, 2009Critical Procedures20Details / Comments
  • 4-202.11 - Corrected During Inspection Critical The food-contact surface of a food container was not free of , cracks.
  • 4-602.11E - Surfaces of the soda fountain machine ice chute and inside the ice machine are not clean.
  • 4-602.13 - The nonfood-contact surface of the walk-in refrigerator shelves are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  • 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored [catering boxes observed stored on the floor].
  • 4-903.11 - Clean equipment and/or utensils are not stored in a self-draining position that allows air drying [containers found stacked while wet].
  • 5-205.15B - Critical The 3-vat sink drain pipes drain is not draining properly. The mop sink faucet is not maintained good repair. The drain pipe under the garbage disposal is leaking.
  • 5-501.113 - Repeat Receptacles for refuse kept outside the food establishment are not kept covered with tight-fitting lids.
  • 5-501.115 - The pavement around the grease barrels is not kept clean.
July 10, 2009Routine25Details / Comments
  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken salad in Delfield Display refrigerator holding at improper temperature of 55oF.
  • 4-601.11A - Critical Repeat The blade and blade guard for the meat slicer is not clean to sight and touch.
February 06, 2009Critical Procedures30Details / Comments
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Box of raw chicken observed on the floor in walk-in cooler.
  • 3-501.16A2 - Critical Repeat The following food was observed cold holding at improper temperatures: raw chicken (47 F), zucchini/squash (47 F), stuffing (50 F), and potato casserole (46 F).
  • 3-602.11 - Food packaged in the establishment for customer self service is not labeled as specified in law.
  • 4-501.11 - The walk-in cooler is not maintained in a state of repair and condition that meets requirements (ambient air temperature of 41 F or below). Temperature in cooler 45 to 50 F.
  • 4-601.11 - The nonfood-contact surface of the gaskets on 3 door freezer are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The slicer is not clean to sight and touch.
  • 4-901.11 - Repeat After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained before contact with food.
  • 4-903.11 - Cleaned equipment (cutting board stored on floor next to 3 door freezer) are improperly stored.
  • 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
  • 6-202.11 - The light bulbs in the hood and the walk-in cooler are not shielded, coated, or otherwise shatter-resistant.
October 10, 2008Routine28Details / Comments
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Creamy parmesan sauce at 57oF, cheese at 46oF, and caramelized onions at 46oF in the "Bev Air" prep refrigerator.
  • 4-601.11A - Critical The soda nozzles of the soda fountain machine were not clean to sight and touch. The nozzles were observed with accumulations of grime.CORRECTED DURING INSPECTION.
June 24, 2008Critical Procedures20Details / Comments
  • 2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Immediately following the cleaning procedure, employee recontaminated their hands by not using disposable paper towels to turn off manually operated faucet handles on the handwashing sink.
  • 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are held in a chemical sanitizer solution of proper concentration.1. Quaternary Ammonium sanitizer concentration in wiping cloth bucket was found at 300+ ppm.CORRECTED DURING INSPECTION.
  • 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures:1. Caramelized onions at 50oF, roasted chicken breast at 48oF in the "Beverage Air" 2 door prep unit.CORRECTED DURING INSPECTION.
  • 4-501.11 - The "Beverage Air" 2 door prep is not able to maintain an ambient temperature of 41oF or less.CORRECTED DURING INSPECTION.
  • 4-901.11 - Stainless steel containers were observed stacked wet rather than air-dried after cleaning and chemical sanitization.
  • 4-903.11 - Clean equipment and/or utensils are not stored covered or inverted.1. Serving dishes were stored with food contact service exposed on top of warmers and top shelf of "Beverage Air" 2 door prep unit.CORRECTED DURING INSPECTION.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the men's bathroom handwashing lavatory used by food employees and/or is not clearly visible to food employees.CORRECTED DURING INSPECTION.
March 17, 2008Routine25Details / Comments
  • 3-501.16A2 - Critical Half and half creamer at 65oF on soda bar. Roast beef at 65oF, cheese at 63oF on 2 door prep unit.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
November 19, 2007Critical Procedures20Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Some cloths were stored in a solution of sanitizer that exceeded 400ppm while others were stored in solutions which were less than 100 ppm.
  • 3-501.15A - The cooked chicken was covered while at 110 F and then placed in the walk in refrigerator.
  • 4-602.13 - The nonfood contact surface of the shelves under the soda machine had accumulations of grime and debris.
  • 5-205.15B - Plumbing connections under the 3-compartment sink piping are leaking.
  • 5-501.113 - Outside grease barrel was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-303.11 - Inadequate light was noted in the right light bulb is burned out inside of the 3-door Beverage Air freezer.
  • 6-501.111 - A dead roach was observed underneath the soda machine shelving.
March 26, 2007Routine08Details / Comments
  • 3-304.12 - Repeat 3 buckets of scoops were stored in standing water at the back counter across from the hood.
  • 3-304.14 - Repeat There was not enough quaternary sanitizer in the wiping cloth buckets.
  • 3-305.11 - Boxes of chicken were stored on the floor in the walk in refrigerator.
  • 4-204.112 - There was no temperature measuring device located in the 1 door Delfield refrigerator.
  • 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 of the 2 door prep unit.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the potato press on the back wall.
  • 6-202.11 - Repeat The light bulbs in the 3 door Bev Air freezer were not properly shielded, coated, or shatter-resistant.
  • 6-501.11 - Repeat Water is pooling on the floor under the soda lines and under the front hood to the left of the rotisserie.There are a few holes in the wall behind the front handsink.A few coving tiles are missing underneath the 3 part sink.
  • 6-501.12 - Repeat The wall behind the potato press is dirty. The wall is moldy under the caulking at the 3 part sink.
September 06, 2006Routine18Details / Comments
  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food (watch).
  • 2-401.11 - Corrected During Inspection Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-304.12 - Scoop observed in standing water at room temp. on prep table in back kitchen area.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet wiping cloth observed on food prep surface in back kitchen.
  • 3-501.16 - Critical 1. Chicken noodle soup observed at 125F on hot hold table.2. Veg. soup observed at 130F on hot hold table.
  • 3-501.16A2 - Critical Repeat Turkey (58F) and roast beef (51F) on top part of the Bev. Air reach-in observed above 41F.
  • 4-501.114 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration in the buckets and at the three comp. sink.
  • 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. speed racks at front counter2. ice scoop holder3. interior of the ESeries upright freezer4. can opener mount
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. wall slicer2. knives in knife rack3. cutting board (white) in back kitchen.
  • 4-901.11 - Stainless steel and lexan containers were found stacked while wet after cleaning and chemical sanitization.
  • 6-202.11 - The light bulb in the Eseries upright freezer was not properly shielded, coated, or shatter-resistant.
  • 6-501.11 - Repeat 1. Coving tile observed damaged on wall under mop sink.2. Water observed pooling under hood, to the left of the rotisserie. It appears that the floor is settling in certain areas and allowing for the accumulation of water.3. Small holes observed in the wall- in wall above prep sink- below dicer on wall
  • 6-501.12 - The wall behind the prep sink/table in back kitchen observed in need of cleaning.
May 22, 2006Routine68Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use (on counter tops).
  • 3-501.16A2 - Critical Roast beef in top portion of sandwich prep unit holding at 54oF.
  • 4-501.11 - The plastic portion inside the ice machine is cracked and no longer easily cleanable.
  • 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: inside the three "Beverage Air" freezer (floor and vents), hood filters over back ovens, hood filters over rotisserie ovens, outside of prep line equipment (heated drawers) are greasy.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer and wall mounted slicer.
  • 5-203.14A - Critical Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.
  • 5-205.15B - Plumbing connections under the hand sink at the three part sink piping are leaking.
  • 6-501.11 - Floor at the rotisserie ovens is pooling water. There are some areas of worn grout between floor tiles.
January 26, 2006Routine35Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use (on counter tops).
  • 3-501.16A2 - Critical Roast beef in top portion of sandwich prep unit holding at 54oF.
  • 4-501.11 - The plastic portion inside the ice machine is cracked and no longer easily cleanable.
  • 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: inside the three "Beverage Air" freezer (floor and vents), hood filters over back ovens, hood filters over rotisserie ovens, outside of prep line equipment (heated drawers) are greasy.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer and wall mounted slicer.
  • 5-203.14A - Critical Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.
  • 5-205.15B - Plumbing connections under the hand sink at the three part sink piping are leaking.
  • 6-501.11 - Floor at the rotisserie ovens is pooling water. There are some areas of worn grout between floor tiles.
January 26, 2006Routine35Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
  • 4-602.11E - The soda machine nozzles need cleaning.
  • 4-602.13 - The two hand sink, 3-part sinks and the mop sink are moldy at the wall juncture.
  • 6-501.11 - Repeat The ceiling tiles in the food prep area are damaged from the cooking equipment fumes and dust.
  • 6-501.12 - Repeat The wall under the 3-part sinks need cleaning. The floor baseboards, corners and edges at the back room by the mop sink and 3-part sinks are moldy.
June 22, 2005Routine06Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
  • 4-602.11E - The soda machine nozzles need cleaning.
  • 4-602.13 - The two hand sink, 3-part sinks and the mop sink are moldy at the wall juncture.
  • 6-501.11 - Repeat The ceiling tiles in the food prep area are damaged from the cooking equipment fumes and dust.
  • 6-501.12 - Repeat The wall under the 3-part sinks need cleaning. The floor baseboards, corners and edges at the back room by the mop sink and 3-part sinks are moldy.
June 22, 2005Routine06Details / Comments
  • 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in freezer and walk-in refrigerator.
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Scoop handle stored on food.Scoops/tongs stored in standing water.
  • 4-501.11 - Repeat The door gasket of the "beverage air freezer" is damaged.Cabinet laminate peeling off.
  • 4-601.11 - The bottom shelf of the "beverage air freezer" were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The cutting board and potato cutter were observed soiled to sight and touch.
  • 4-903.11 - Corrected During Inspection Repeat Clean carry out trays were observed stored uncovered or with the food contact surface facing upward.
  • 4-903.11 - Corrected During Inspection Repeat Single serve trays were found not stored 6 inches above the floor in the front service area.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the ladies room.
  • 6-501.11 - Repeat Floor tiles chipped cracked in several areas of the facility.
  • 6-501.12 - Repeat Floor at corners and under equipment were noted in need of cleaning.Walls moldy by 3-pt sink and mop sink.
March 25, 2005Routine38Details / Comments
  • 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in freezer and walk-in refrigerator.
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Scoop handle stored on food.Scoops/tongs stored in standing water.
  • 4-501.11 - Repeat The door gasket of the "beverage air freezer" is damaged.Cabinet laminate peeling off.
  • 4-601.11 - The bottom shelf of the "beverage air freezer" were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The cutting board and potato cutter were observed soiled to sight and touch.
  • 4-903.11 - Corrected During Inspection Repeat Clean carry out trays were observed stored uncovered or with the food contact surface facing upward.
  • 4-903.11 - Corrected During Inspection Repeat Single serve trays were found not stored 6 inches above the floor in the front service area.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the ladies room.
  • 6-501.11 - Repeat Floor tiles chipped cracked in several areas of the facility.
  • 6-501.12 - Repeat Floor at corners and under equipment were noted in need of cleaning.Walls moldy by 3-pt sink and mop sink.
March 25, 2005Routine38Details / Comments
  • 4-602.12 - The food contact equipment surface of the cornbread pans are observed soiled with accumulations of grime and debris.
  • 4-903.11 - The single-service take-out serving utensils were found where they were exposed to splash, dust, or other contamination in the back storage area.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
  • 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. They were found stored over and next to food and food articles in the three-compartment sink area.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 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.
  • 6-501.12 - The wall in the three-compartment sink area had an accumulation of mold.
  • 6-501.11 - Repeat There were some areas of the kitchen floor/wall tile that were damaged. Some floor tiles needed re-grouting.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food (vegetables) in the walk-in refrigerator.
  • 4-204.112 - There was no temperature measuring device located in the refrigerator listed above.
  • 3-304.12 - Repeat In-use utensils improperly stored between use.Some utensils found stored out at room temperature.
November 15, 2004Routine38Details / Comments
  • 4-602.12 - The food contact equipment surface of the cornbread pans are observed soiled with accumulations of grime and debris.
  • 4-903.11 - The single-service take-out serving utensils were found where they were exposed to splash, dust, or other contamination in the back storage area.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
  • 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. They were found stored over and next to food and food articles in the three-compartment sink area.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 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.
  • 6-501.12 - The wall in the three-compartment sink area had an accumulation of mold.
  • 6-501.11 - Repeat There were some areas of the kitchen floor/wall tile that were damaged. Some floor tiles needed re-grouting.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food (vegetables) in the walk-in refrigerator.
  • 4-204.112 - There was no temperature measuring device located in the refrigerator listed above.
  • 3-304.12 - Repeat In-use utensils improperly stored between use.Some utensils found stored out at room temperature.
November 15, 2004Routine38Details / Comments
  • 2-402.11 - Critical Employees observed working in the food service area without proper hair restraints.
  • 4-102.11B2 - CORRECTED The single-service articles stored on the bottom shelves in the back are not clean. They were exposed to contamination becaused they were uncovered especially during the spraying /cleaning process of the floor.
  • 4-204.122 - The (dolly/pallet/racks/skid) used to store sodas are not easily movable. The floors underneath are filthy.
  • 6-501.11 - The floors and walls in the back damaged tiles. Many areas had mold, dirt and missing caulking. Areas around the three-compartment and mop sink especially.
  • 5-501.116 - Refuse containers are being cleaned in an area adjacent to the storage of clean food equipment. The grease trap needs to be cleaned more frequently. Keep records on maintenance for review for your Environmental Health Specialist.
  • 5-205.15B - Critical The faucet at the three-compartment sink was leaking.
  • 4-602.13 - Repeat The nonfood contact surface of the shelves in the back areas had accumulations of grime and debris.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. A collinder was found unclean in the prep sink area.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 3-304.12 - Repeat In-use utensils improperly stored between use.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 6-202.11 - The light bulbs in the Beverage Air freezer was not properly shielded, coated, or shatter-resistant.
  • 4-501.11 - Repeat A strip at the bottom of the Beverage Air freezer was missing/damaged. The salad refrigerator was operating at 62 F. All food was removed and discarded.
  • 3-501.16A2 - Critical Potatoe and chicken salads were cold holding at 62 F and should be discarded.
  • 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. i.e.ladiesroom
June 14, 2004Routine410Details / Comments
  • 2-402.11 - Critical Employees observed working in the food service area without proper hair restraints.
  • 4-102.11B2 - CORRECTED The single-service articles stored on the bottom shelves in the back are not clean. They were exposed to contamination becaused they were uncovered especially during the spraying /cleaning process of the floor.
  • 4-204.122 - The (dolly/pallet/racks/skid) used to store sodas are not easily movable. The floors underneath are filthy.
  • 6-501.11 - The floors and walls in the back damaged tiles. Many areas had mold, dirt and missing caulking. Areas around the three-compartment and mop sink especially.
  • 5-501.116 - Refuse containers are being cleaned in an area adjacent to the storage of clean food equipment. The grease trap needs to be cleaned more frequently. Keep records on maintenance for review for your Environmental Health Specialist.
  • 5-205.15B - Critical The faucet at the three-compartment sink was leaking.
  • 4-602.13 - Repeat The nonfood contact surface of the shelves in the back areas had accumulations of grime and debris.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. A collinder was found unclean in the prep sink area.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 3-304.12 - Repeat In-use utensils improperly stored between use.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 6-202.11 - The light bulbs in the Beverage Air freezer was not properly shielded, coated, or shatter-resistant.
  • 4-501.11 - Repeat A strip at the bottom of the Beverage Air freezer was missing/damaged. The salad refrigerator was operating at 62 F. All food was removed and discarded.
  • 3-501.16A2 - Critical Potatoe and chicken salads were cold holding at 62 F and should be discarded.
  • 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. i.e.ladiesroom
June 14, 2004Routine410Details / Comments
  • 4-501.12 - The cutting board along the big prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-602.13 - Repeat The nonfood contact surface of the hand sink, 3-part sink, mop sink and prep sink wall junctures are moldy. Hood filters dirty.
  • 4-501.11 - Repeat The two big metal bowls were observed in a state of disrepair and damaged. The inside bottom shelf of the Beverage is in poor repair, peeling paint and some of the metal is missing, also the shelve are rusted.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 3-304.12 - In-use utensils improperly stored between use, serving scooper and scoops stored in standing water.
  • 3-501.16 - Critical Repeat Meatloaf at 130 F inside of the hot holding tray.
February 19, 2004Routine--Details / Comments
  • 4-501.12 - The cutting board along the big prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-602.13 - Repeat The nonfood contact surface of the hand sink, 3-part sink, mop sink and prep sink wall junctures are moldy. Hood filters dirty.
  • 4-501.11 - Repeat The two big metal bowls were observed in a state of disrepair and damaged. The inside bottom shelf of the Beverage is in poor repair, peeling paint and some of the metal is missing, also the shelve are rusted.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 3-304.12 - In-use utensils improperly stored between use, serving scooper and scoops stored in standing water.
  • 3-501.16 - Critical Repeat Meatloaf at 130 F inside of the hot holding tray.
February 19, 2004Routine--Details / Comments
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the toilet room handsinks.
  • 3-304.14 - Wiping cloths improperly stored between use (Corrected).
  • 4-601.11A - Critical Repeat Potato dicer not kept clean.
  • 4-601.11 - Botom shelf of Beverage Air freezer in need of cleaning.
  • 4-602.13 - Delfield refrigerator door gaskets not kept clean.
  • 6-501.12 - Floor under and around equipments, and at corners not kept clean.Kitchen and toilet room handsink caulkings moldy.3-part sink caulking moldy.
  • 4-101.111 - Foil used to line shelves by potato dicer.
  • 4-501.11 - Right bottom shelf of Beverage Air freezer in disrepair.
September 11, 2003Routine17Details / Comments
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the toilet room handsinks.
  • 3-304.14 - Wiping cloths improperly stored between use (Corrected).
  • 4-601.11A - Critical Repeat Potato dicer not kept clean.
  • 4-601.11 - Botom shelf of Beverage Air freezer in need of cleaning.
  • 4-602.13 - Delfield refrigerator door gaskets not kept clean.
  • 6-501.12 - Floor under and around equipments, and at corners not kept clean.Kitchen and toilet room handsink caulkings moldy.3-part sink caulking moldy.
  • 4-101.111 - Foil used to line shelves by potato dicer.
  • 4-501.11 - Right bottom shelf of Beverage Air freezer in disrepair.
September 11, 2003Routine17Details / Comments
  • 4-602.13 - The nonfood contact surface of the 3-part sink wall juncture and the area around it had accumulations of grime, debris and mold.
  • 6-501.11 - Repeat The walk-in refrigerator floor is not maintained in good repair, one baseboard tile missing.
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16 - Critical Repeat Cooked chicken in the hot holding at 132 F should be reheated.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: potato wedges.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
May 09, 2003Routine33Details / Comments
  • 4-602.13 - The nonfood contact surface of the 3-part sink wall juncture and the area around it had accumulations of grime, debris and mold.
  • 6-501.11 - Repeat The walk-in refrigerator floor is not maintained in good repair, one baseboard tile missing.
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16 - Critical Repeat Cooked chicken in the hot holding at 132 F should be reheated.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: potato wedges.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
May 09, 2003Routine33Details / Comments

October 13, 2009 (Critical Procedures)



Violations:
  • 3-501.16A1 - Critical Beef brisket hot holding at the improper temperature of 119 F in the Carter Hoffman heated unit.
    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.
  • 4-601.11A - Critical The inside of the ice machine and the tea urn nozzle not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.

July 10, 2009 (Routine)



Violations:
  • 4-202.11 - Corrected During Inspection Critical The food-contact surface of a food container was not free of , cracks.
    Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
  • 4-602.11E - Surfaces of the soda fountain machine ice chute and inside the ice machine are not clean.
    Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
  • 4-602.13 - The nonfood-contact surface of the walk-in refrigerator shelves are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
    Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
  • 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored [catering boxes observed stored on the floor].
    Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 4-903.11 - Clean equipment and/or utensils are not stored in a self-draining position that allows air drying [containers found stacked while wet].
    Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 5-205.15B - Critical The 3-vat sink drain pipes drain is not draining properly. The mop sink faucet is not maintained good repair. The drain pipe under the garbage disposal is leaking.
    A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
  • 5-501.113 - Repeat Receptacles for refuse kept outside the food establishment are not kept covered with tight-fitting lids.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
  • 5-501.115 - The pavement around the grease barrels is not kept clean.
    A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
Comments:
1. Ensure employees wash hands prior to donning gloves.
2. Marginal food temperatures inside the bottom "Alto Sham" at its highest setting.
3. Some thermometers inside the open display case refrigerator reading above 41oF.
4. Remove old/turned over rat traps.

February 06, 2009 (Critical Procedures)



Violations:
  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
    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 articles (A) After touching bare human body parts other than 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 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 and to prevent cross 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.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken salad in Delfield Display refrigerator holding at improper temperature of 55oF.
    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.
  • 4-601.11A - Critical Repeat The blade and blade guard for the meat slicer is not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
Comments:
CFM was able to name the major symptoms associated with foodborne illness.

October 10, 2008 (Routine)



Violations:
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Box of raw chicken observed on the floor in walk-in cooler.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-501.16A2 - Critical Repeat The following food was observed cold holding at improper temperatures: raw chicken (47 F), zucchini/squash (47 F), stuffing (50 F), and potato casserole (46 F).
    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.
  • 3-602.11 - Food packaged in the establishment for customer self service is not labeled as specified in law.
    Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
  • 4-501.11 - The walk-in cooler is not maintained in a state of repair and condition that meets requirements (ambient air temperature of 41 F or below). Temperature in cooler 45 to 50 F.
    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 - The nonfood-contact surface of the gaskets on 3 door freezer are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
    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.
  • 4-601.11A - Critical The slicer is not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 4-901.11 - Repeat After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained before contact with food.
    After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
  • 4-903.11 - Cleaned equipment (cutting board stored on floor next to 3 door freezer) are improperly stored.
    Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
  • 6-202.11 - The light bulbs in the hood and the walk-in cooler are not shielded, coated, or otherwise 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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
Comments:
stuffing (steam table) 171 F
cream spinach (steam table) 172 F
potato casserole (steam table) 194 F

June 24, 2008 (Critical Procedures)



Violations:
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:1. Creamy parmesan sauce at 57oF, cheese at 46oF, and caramelized onions at 46oF in the "Bev Air" prep refrigerator.
    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.
  • 4-601.11A - Critical The soda nozzles of the soda fountain machine were not clean to sight and touch. The nozzles were observed with accumulations of grime.CORRECTED DURING INSPECTION.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.

March 17, 2008 (Routine)



Violations:
  • 2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Immediately following the cleaning procedure, employee recontaminated their hands by not using disposable paper towels to turn off manually operated faucet handles on the handwashing sink.
    Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under section 6-301.12. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a rest-room door.
  • 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are held in a chemical sanitizer solution of proper concentration.1. Quaternary Ammonium sanitizer concentration in wiping cloth bucket was found at 300+ ppm.CORRECTED DURING INSPECTION.
    Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
  • 3-501.16A2 - Critical Repeat The following foods were found cold holding at improper temperatures:1. Caramelized onions at 50oF, roasted chicken breast at 48oF in the "Beverage Air" 2 door prep unit.CORRECTED DURING INSPECTION.
    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 - The "Beverage Air" 2 door prep is not able to maintain an ambient temperature of 41oF or less.CORRECTED DURING INSPECTION.
    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.
  • 4-901.11 - Stainless steel containers were observed stacked wet rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored.
  • 4-903.11 - Clean equipment and/or utensils are not stored covered or inverted.1. Serving dishes were stored with food contact service exposed on top of warmers and top shelf of "Beverage Air" 2 door prep unit.CORRECTED DURING INSPECTION.
    Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the men's bathroom handwashing lavatory used by food employees and/or is not clearly visible to food employees.CORRECTED DURING INSPECTION.
    A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.

November 19, 2007 (Critical Procedures)



Violations:
  • 3-501.16A2 - Critical Half and half creamer at 65oF on soda bar. Roast beef at 65oF, cheese at 63oF on 2 door prep unit.
    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 to limit bacterial growth and/or toxin production.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
    Clean and sanitize these surfaces for food contact.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

March 26, 2007 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Some cloths were stored in a solution of sanitizer that exceeded 400ppm while others were stored in solutions which were less than 100 ppm.
    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.
  • 3-501.15A - The cooked chicken was covered while at 110 F and then placed in the walk in refrigerator.
    Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
  • 4-602.13 - The nonfood contact surface of the shelves under the soda machine 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.
  • 5-205.15B - Plumbing connections under the 3-compartment sink piping are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.113 - Outside grease barrel was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-303.11 - Inadequate light was noted in the right light bulb is burned out inside of the 3-door Beverage Air 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.
  • 6-501.111 - A dead roach was observed underneath the soda machine shelving.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

September 06, 2006 (Routine)



Violations:
  • 3-304.12 - Repeat 3 buckets of scoops were stored in standing water at the back counter across from the hood.
    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.
  • 3-304.14 - Repeat There was not enough quaternary sanitizer in the wiping cloth buckets.
    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 - Boxes of chicken were stored on the floor in the walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-204.112 - There was no temperature measuring device located in the 1 door Delfield 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.
  • 4-601.11 - 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 of the 2 door prep unit.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the potato press on the back wall.
    Clean and sanitize these surfaces for food contact.
  • 6-202.11 - Repeat The light bulbs in the 3 door Bev Air freezer 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.
  • 6-501.11 - Repeat Water is pooling on the floor under the soda lines and under the front hood to the left of the rotisserie.There are a few holes in the wall behind the front handsink.A few coving tiles are missing underneath the 3 part sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The wall behind the potato press is dirty. The wall is moldy under the caulking at the 3 part sink.
    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.

May 22, 2006 (Routine)



Violations:
  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
    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 articles (A) After touching bare human body parts other than 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 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 and to prevent cross 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.
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food (watch).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
  • 2-401.11 - Corrected During Inspection Critical Open drinking containers were 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 and single-use articles.
  • 3-304.12 - Scoop observed in standing water at room temp. on prep table in back kitchen area.
    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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet wiping cloth observed on food prep surface in back kitchen.
    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.
  • 3-501.16 - Critical 1. Chicken noodle soup observed at 125F on hot hold table.2. Veg. soup observed at 130F on hot hold table.
    CORRECTED DURING THE INSPECTION.Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
  • 3-501.16A2 - Critical Repeat Turkey (58F) and roast beef (51F) on top part of the Bev. Air reach-in observed above 41F.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.114 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration in the buckets and at the three comp. sink.
    Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF, have a concentration as specified in 7-204.11 (200ppm) 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 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. speed racks at front counter2. ice scoop holder3. interior of the ESeries upright freezer4. can opener mount
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. wall slicer2. knives in knife rack3. cutting board (white) in back kitchen.
    Clean and sanitize these surfaces for food contact.
  • 4-901.11 - Stainless steel and lexan containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 6-202.11 - The light bulb in the Eseries upright freezer was 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.
  • 6-501.11 - Repeat 1. Coving tile observed damaged on wall under mop sink.2. Water observed pooling under hood, to the left of the rotisserie. It appears that the floor is settling in certain areas and allowing for the accumulation of water.3. Small holes observed in the wall- in wall above prep sink- below dicer on wall
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - The wall behind the prep sink/table in back kitchen 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.

January 26, 2006 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use (on counter tops).
    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.
  • 3-501.16A2 - Critical Roast beef in top portion of sandwich prep unit holding at 54oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.11 - The plastic portion inside the ice machine is cracked and no longer easily cleanable.
    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 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the three "Beverage Air" freezer (floor and vents), hood filters over back ovens, hood filters over rotisserie ovens, outside of prep line equipment (heated drawers) are greasy.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer and wall mounted slicer.
    Clean and sanitize these surfaces for food contact.
  • 5-203.14A - Critical Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.
    Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
  • 5-205.15B - Plumbing connections under the hand sink at the three part sink piping are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.11 - Floor at the rotisserie ovens is pooling water. There are some areas of worn grout between floor tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 26, 2006 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use (on counter tops).
    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.
  • 3-501.16A2 - Critical Roast beef in top portion of sandwich prep unit holding at 54oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.11 - The plastic portion inside the ice machine is cracked and no longer easily cleanable.
    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 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the three "Beverage Air" freezer (floor and vents), hood filters over back ovens, hood filters over rotisserie ovens, outside of prep line equipment (heated drawers) are greasy.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer and wall mounted slicer.
    Clean and sanitize these surfaces for food contact.
  • 5-203.14A - Critical Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.
    Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
  • 5-205.15B - Plumbing connections under the hand sink at the three part sink piping are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.11 - Floor at the rotisserie ovens is pooling water. There are some areas of worn grout between floor tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 22, 2005 (Routine)



Violations:
  • 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.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
    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.
  • 4-602.11E - The soda machine nozzles need cleaning.
    Clean the surface of soda machine nozzles 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.
  • 4-602.13 - The two hand sink, 3-part sinks and the mop sink are moldy at the wall juncture.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Repeat The ceiling tiles in the food prep area are damaged from the cooking equipment fumes and dust.
    Maintain physical facilities in good repair, replace the ceiling tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The wall under the 3-part sinks need cleaning. The floor baseboards, corners and edges at the back room by the mop sink and 3-part sinks are 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.

June 22, 2005 (Routine)



Violations:
  • 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.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
    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.
  • 4-602.11E - The soda machine nozzles need cleaning.
    Clean the surface of soda machine nozzles 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.
  • 4-602.13 - The two hand sink, 3-part sinks and the mop sink are moldy at the wall juncture.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Repeat The ceiling tiles in the food prep area are damaged from the cooking equipment fumes and dust.
    Maintain physical facilities in good repair, replace the ceiling tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The wall under the 3-part sinks need cleaning. The floor baseboards, corners and edges at the back room by the mop sink and 3-part sinks are 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 25, 2005 (Routine)



Violations:
  • 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers were 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 and single-use articles.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in freezer and walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Scoop handle stored on food.Scoops/tongs stored in standing water.
    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.
  • 4-501.11 - Repeat The door gasket of the "beverage air freezer" is damaged.Cabinet laminate peeling off.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - The bottom shelf of the "beverage air freezer" were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The cutting board and potato cutter were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Corrected During Inspection Repeat Clean carry out trays were observed stored uncovered or with the food contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-903.11 - Corrected During Inspection Repeat Single serve trays were found not stored 6 inches above the floor in the front service area.
    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 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the ladies room.
    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.
  • 6-501.11 - Repeat Floor tiles chipped cracked in several areas of the facility.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor at corners and under equipment were noted in need of cleaning.Walls moldy by 3-pt sink and mop sink.
    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 25, 2005 (Routine)



Violations:
  • 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers were 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 and single-use articles.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in freezer and walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Scoop handle stored on food.Scoops/tongs stored in standing water.
    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.
  • 4-501.11 - Repeat The door gasket of the "beverage air freezer" is damaged.Cabinet laminate peeling off.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - The bottom shelf of the "beverage air freezer" were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The cutting board and potato cutter were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Corrected During Inspection Repeat Clean carry out trays were observed stored uncovered or with the food contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-903.11 - Corrected During Inspection Repeat Single serve trays were found not stored 6 inches above the floor in the front service area.
    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 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the ladies room.
    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.
  • 6-501.11 - Repeat Floor tiles chipped cracked in several areas of the facility.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor at corners and under equipment were noted in need of cleaning.Walls moldy by 3-pt sink and mop sink.
    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.

November 15, 2004 (Routine)



Violations:
  • 4-602.12 - The food contact equipment surface of the cornbread pans are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
  • 4-903.11 - The single-service take-out serving utensils were found where they were exposed to splash, dust, or other contamination in the back storage area.
    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.
  • 6-501.14 - Intake and exhaust air ducts are 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.
  • 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. They were found stored over and next to food and food articles in the three-compartment sink area.
    Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 2-401.11 - Critical Open drinking containers were 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 and single-use articles.
  • 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.
  • 6-501.12 - The wall in the three-compartment sink area had an accumulation of mold.
    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.
  • 6-501.11 - Repeat There were some areas of the kitchen floor/wall tile that were damaged. Some floor tiles needed re-grouting.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food (vegetables) in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-204.112 - There was no temperature measuring device located in the refrigerator 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.
  • 3-304.12 - Repeat In-use utensils improperly stored between use.Some utensils found stored out at room temperature.
    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.

November 15, 2004 (Routine)



Violations:
  • 4-602.12 - The food contact equipment surface of the cornbread pans are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
  • 4-903.11 - The single-service take-out serving utensils were found where they were exposed to splash, dust, or other contamination in the back storage area.
    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.
  • 6-501.14 - Intake and exhaust air ducts are 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.
  • 7-201.11 - Critical Containers of cleaning agents are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. They were found stored over and next to food and food articles in the three-compartment sink area.
    Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 2-401.11 - Critical Open drinking containers were 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 and single-use articles.
  • 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.
  • 6-501.12 - The wall in the three-compartment sink area had an accumulation of mold.
    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.
  • 6-501.11 - Repeat There were some areas of the kitchen floor/wall tile that were damaged. Some floor tiles needed re-grouting.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food (vegetables) in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-204.112 - There was no temperature measuring device located in the refrigerator 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.
  • 3-304.12 - Repeat In-use utensils improperly stored between use.Some utensils found stored out at room temperature.
    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.

June 14, 2004 (Routine)



Violations:
  • 2-402.11 - Critical Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 4-102.11B2 - CORRECTED The single-service articles stored on the bottom shelves in the back are not clean. They were exposed to contamination becaused they were uncovered especially during the spraying /cleaning process of the floor.
    Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-204.122 - The (dolly/pallet/racks/skid) used to store sodas are not easily movable. The floors underneath are filthy.
    Dollies, pallets, racks and skids must be easily movable to allow for frequent and proper cleaning of the facility.
  • 6-501.11 - The floors and walls in the back damaged tiles. Many areas had mold, dirt and missing caulking. Areas around the three-compartment and mop sink especially.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 5-501.116 - Refuse containers are being cleaned in an area adjacent to the storage of clean food equipment. The grease trap needs to be cleaned more frequently. Keep records on maintenance for review for your Environmental Health Specialist.
    Refuse containers are to be cleaned in a location and manner that prevents food and food equipment from possible contamination.
  • 5-205.15B - Critical The faucet at the three-compartment sink was leaking.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-602.13 - Repeat The nonfood contact surface of the shelves in the back areas 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.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. A collinder was found unclean in the prep sink area.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Repeat 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 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.
  • 3-304.14 - Repeat 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.
  • 6-202.11 - The light bulbs in the Beverage Air freezer was 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.
  • 4-501.11 - Repeat A strip at the bottom of the Beverage Air freezer was missing/damaged. The salad refrigerator was operating at 62 F. All food was removed and discarded.
    Repair or replace the @component@ in accordance with the manufacturer's specifications.
  • 3-501.16A2 - Critical Potatoe and chicken salads were cold holding at 62 F and should be discarded.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 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. i.e.ladiesroom
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 14, 2004 (Routine)



Violations:
  • 2-402.11 - Critical Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 4-102.11B2 - CORRECTED The single-service articles stored on the bottom shelves in the back are not clean. They were exposed to contamination becaused they were uncovered especially during the spraying /cleaning process of the floor.
    Discontinue use of the @ITEM@ as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-204.122 - The (dolly/pallet/racks/skid) used to store sodas are not easily movable. The floors underneath are filthy.
    Dollies, pallets, racks and skids must be easily movable to allow for frequent and proper cleaning of the facility.
  • 6-501.11 - The floors and walls in the back damaged tiles. Many areas had mold, dirt and missing caulking. Areas around the three-compartment and mop sink especially.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 5-501.116 - Refuse containers are being cleaned in an area adjacent to the storage of clean food equipment. The grease trap needs to be cleaned more frequently. Keep records on maintenance for review for your Environmental Health Specialist.
    Refuse containers are to be cleaned in a location and manner that prevents food and food equipment from possible contamination.
  • 5-205.15B - Critical The faucet at the three-compartment sink was leaking.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-602.13 - Repeat The nonfood contact surface of the shelves in the back areas 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.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. A collinder was found unclean in the prep sink area.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Repeat 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 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.
  • 3-304.14 - Repeat 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.
  • 6-202.11 - The light bulbs in the Beverage Air freezer was 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.
  • 4-501.11 - Repeat A strip at the bottom of the Beverage Air freezer was missing/damaged. The salad refrigerator was operating at 62 F. All food was removed and discarded.
    Repair or replace the @component@ in accordance with the manufacturer's specifications.
  • 3-501.16A2 - Critical Potatoe and chicken salads were cold holding at 62 F and should be discarded.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 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. i.e.ladiesroom
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 19, 2004 (Routine)



Violations:
  • 4-501.12 - The cutting board along the big prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 3-304.14 - Repeat 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.
  • 4-602.13 - Repeat The nonfood contact surface of the hand sink, 3-part sink, mop sink and prep sink wall junctures are moldy. Hood filters dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-501.11 - Repeat The two big metal bowls were observed in a state of disrepair and damaged. The inside bottom shelf of the Beverage is in poor repair, peeling paint and some of the metal is missing, also the shelve are rusted.
    Repair the big metal bowls 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.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles 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.
  • 3-304.12 - In-use utensils improperly stored between use, serving scooper and scoops stored in standing water.
    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.
  • 3-501.16 - Critical Repeat Meatloaf at 130 F inside of the hot holding tray.
    Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.

February 19, 2004 (Routine)



Violations:
  • 4-501.12 - The cutting board along the big prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 3-304.14 - Repeat 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.
  • 4-602.13 - Repeat The nonfood contact surface of the hand sink, 3-part sink, mop sink and prep sink wall junctures are moldy. Hood filters dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-501.11 - Repeat The two big metal bowls were observed in a state of disrepair and damaged. The inside bottom shelf of the Beverage is in poor repair, peeling paint and some of the metal is missing, also the shelve are rusted.
    Repair the big metal bowls 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.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles 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.
  • 3-304.12 - In-use utensils improperly stored between use, serving scooper and scoops stored in standing water.
    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.
  • 3-501.16 - Critical Repeat Meatloaf at 130 F inside of the hot holding tray.
    Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.

September 11, 2003 (Routine)



Violations:
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the toilet room handsinks.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3-304.14 - Wiping cloths improperly stored between use (Corrected).
    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.
  • 4-601.11A - Critical Repeat Potato dicer not kept clean.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Botom shelf of Beverage Air freezer in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Delfield refrigerator door gaskets not kept clean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12 - Floor under and around equipments, and at corners not kept clean.Kitchen and toilet room handsink caulkings moldy.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.
  • 4-101.111 - Foil used to line shelves by potato dicer.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11 - Right bottom shelf of Beverage Air freezer 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.
Comments:
4

September 11, 2003 (Routine)



Violations:
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the toilet room handsinks.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3-304.14 - Wiping cloths improperly stored between use (Corrected).
    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.
  • 4-601.11A - Critical Repeat Potato dicer not kept clean.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Botom shelf of Beverage Air freezer in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Delfield refrigerator door gaskets not kept clean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12 - Floor under and around equipments, and at corners not kept clean.Kitchen and toilet room handsink caulkings moldy.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.
  • 4-101.111 - Foil used to line shelves by potato dicer.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11 - Right bottom shelf of Beverage Air freezer 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.
Comments:
4

May 09, 2003 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surface of the 3-part sink wall juncture and the area around it had accumulations of grime, debris and mold.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Repeat The walk-in refrigerator floor is not maintained in good repair, one baseboard tile missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2-401.11 - Critical Repeat Open drinking containers were 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 and single-use articles.
  • 3-501.16 - Critical Repeat Cooked chicken in the hot holding at 132 F should be reheated.
    Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: potato wedges.
    Clean and sanitize these surfaces for food contact.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles 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.

May 09, 2003 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surface of the 3-part sink wall juncture and the area around it had accumulations of grime, debris and mold.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Repeat The walk-in refrigerator floor is not maintained in good repair, one baseboard tile missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2-401.11 - Critical Repeat Open drinking containers were 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 and single-use articles.
  • 3-501.16 - Critical Repeat Cooked chicken in the hot holding at 132 F should be reheated.
    Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: potato wedges.
    Clean and sanitize these surfaces for food contact.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles 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.

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