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



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:

July 10, 2009 (Routine)


Violations: 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: Comments:
CFM was able to name the major symptoms associated with foodborne illness.

October 10, 2008 (Routine)


Violations: Comments:
stuffing (steam table) 171 F
cream spinach (steam table) 172 F
potato casserole (steam table) 194 F

June 24, 2008 (Critical Procedures)


Violations:

March 17, 2008 (Routine)


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November 19, 2007 (Critical Procedures)


Violations: 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:

September 06, 2006 (Routine)


Violations:

May 22, 2006 (Routine)


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January 26, 2006 (Routine)


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January 26, 2006 (Routine)


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June 22, 2005 (Routine)


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June 22, 2005 (Routine)


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March 25, 2005 (Routine)


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March 25, 2005 (Routine)


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November 15, 2004 (Routine)


Violations:

November 15, 2004 (Routine)


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June 14, 2004 (Routine)


Violations:

June 14, 2004 (Routine)


Violations:

February 19, 2004 (Routine)


Violations:

February 19, 2004 (Routine)


Violations:

September 11, 2003 (Routine)


Violations: Comments:
4

September 11, 2003 (Routine)


Violations: Comments:
4

May 09, 2003 (Routine)


Violations:

May 09, 2003 (Routine)


Violations:

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