Boston's Restaurant, 7375 Boston Blvd, Springfield, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Boston's Restaurant
Address: 7375 Boston Blvd, Springfield, Virginia
Total inspections: 18
Last inspection: Mar 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. Observed rice and onions stored on the floor.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried food bar
  • 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: observed food in prep units and reachins must be labeled.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. Observed two units not operating.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed pest control powder.
March 31, 2009Critical Procedures32Details / Comments
  • 2-102.11(C) - Critical (CORRECTED DURING INSPECTION) The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
  • 2-301.14(A)-(I) - Critical Repeat (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes.
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  • 3-302.11(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw hamburger and raw chicken being stored above RTE vegetables in the reachin freezer.
  • 3-302.11(A)(2) - Critical (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw chicken being stored above raw pork in the walkin cooler.
  • 3-304.14(B)(1) - Repeat Observed moist wiping cloths lying out on the countertops.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.14(A) - Critical (CORRECTED DURING INSPECTION) The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1) Observed potatoes (76F) being cooled in a 6-8 inch deep plastic container.
  • 3-501.15(A)(1)-(7) - (CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1) Observed potatoes (76F) being cooled in a 6-8 inch deep plastic container.
  • 4-101.11(D) - Repeat Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface.1) Observed wooden/wire strainer being used in food prep.
  • 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed utensils being stored in cardboard boxes.
  • 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining the exterior of the microwave.
  • 4-202.16 - Repeat Soda crate(s) found used for the following purpose(s):1) Shelving
  • 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Interior shelving of the walkin cooler (rusted),2) Missing condenser covers on the reachin units.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Thermo Kool walkin cooler,2) Hobart reachin freezer,3) Hobart prep cooler.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Sides of the fryers.
  • 4-903.11(D) - Observed equipment and single service items being stored on the floor.
  • 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) GE toaster,2) Proctor Silex toaster.
  • 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking).
  • 5-501.113(B) - Repeat Outside refuse container was uncovered.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Floor tiles in the food prep area,2) Walls in the hallway,3) Walls in the dry storage area,4) Walls around the mop sink,5) Mildew overgrown caulking in the dishwashing area.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  • 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the dishwashing area,2) Ceiling tiles,3) Walls in the dry storage area,4) Walls in the food prep area.
  • 6-501.14(A) - Repeat Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  • 6-501.16 - Observed that mops are improperly stored between use.
March 11, 2008Routine622Details / Comments
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Observed no handwashing in between glove changes.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw chicken being stored above cooked gyro in the walkin freezer,2) Observed raw sausage being stored above RTE tuna salad in the reachin cooler,3) Observed raw hamburger being stored above RTE milk in the prep cooler.
  • 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Ham (TPC--48F),2) Cheese (TPC--46F),3) Cheese (DPC--45F),4) Canteloupe (Buffet--53F).
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1) Observed food being stored in plastic grocery bags.
  • 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed food covered with cloths.
  • 43.1-1-5(b) - Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.1) Observed True prep cooler at 47F.
November 02, 2007Critical Procedures46Details / Comments
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Observed no handwashing in between glove changes.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls being used to dispense food.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Beef (HRC) 44F,2) Liquid Eggs (ice bath) 51F,3) Ham (TPC) 48F,4) Cheese (TPC) 45F
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:1) Steak,2) Hamburgers,3) Eggs,4) Sushi.
  • 4-101.11(D) - The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface:1) Observed wooden/wire strainer being used in food prep.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed utensils being stored in a cardboard box,2) Observed wooden shelving in the dry storage area.
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining equipment.
  • 4-202.16 - Soda crate(s) found used for the following purpose(s):1) Shelving,2) Storage.
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Food containers,2) Interior shelving of the prep cooler (rusted).
  • 4-501.11(B) - The door gaskets of the following are damaged:1) ThermoKool walkin cooler,2) Delfield reachin cooler,3) Delfield prep cooler.
  • 4-502.13(A) - Tofu containers were observed reused for the storage of food.
  • 4-602.12(A) - The food-contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Exterior of pots (grease build up).
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Sides of fryers,2) Shelving in the food prep area.
  • 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Panasonic rice cooker,2) Proctor Silex toaster.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located in the front food prep area is blocked, preventing access by employees for easy handwashing.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  • 6-201.11 - Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-303.11(C) - Observed burned out lights in the dishwashing areas.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Walls in the food prep area,2) Walls in dry storage.
  • 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor drains,2) Ceiling tiles,3) Walls in the dry storage area,4) Floor/wall junctures underneath and behind equipment and shelving.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
June 22, 2007Routine321Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  • 2-103.11(D) - Poor handwashing procedures observed.
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Observed no handwashing in between glove changes.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken and beef stored together.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  • 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate. Observed chicken being cooled in a four inch deep pan.
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
  • 4-903.11(D) - Observed equipment being stored on the floor.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
December 08, 2006Critical Procedures46Details / Comments
  • 3-501.15A - Repeat The methods used for cooling were not adequate.
  • 4-501.11A - The Delfield 2DR prep reachin in kitchen did not maintain 41F ambient air temperature.
  • 4-501.11B - Repeat The door gaskets of the following equipment are damaged: 1) Hobart over/under refrigerator2) Delfield 2DR prep refrigerator in kitchen.
  • 4-502.11C - The water pressure gauge on the Hobart dishwasher is not in good repair and/ or not accurate in the range of use.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: plastice STRAINERS
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 6-303.11B - Inadequate lighting was noted in BOTH Hobart refrigerators in the kitchen.
  • 6-303.11C - Inadequate lighting was noted in the hood area. Light bulbs are out.
June 12, 2006Routine08Details / Comments
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli turkey loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-501.11B - Repeat The door gasket of the two door upright refrigeration unit was torn.
  • 4-502.11C - Repeat The ambient air temperature gauge on the two door upright unit left of wok station is not in good repair and/ or not accurate in the range of use.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- PS toasters- Hamilton Beach mixer.
December 20, 2005Follow-up13Details / Comments
  • 2-103.11L - Staff were not monitoring temperatures of foods at buffet and were not stocking buffet with ice to keep foods cool.
  • 3-302.11A1 - Critical Repeat Raw chicken stored above ready to eat beef dish in walk in freezer.
  • 3-302.11A4 - Critical Unwrapped or uncovered chicken in freezer.
  • 3-305.12G - Food storage under table used to store dirty utensils and where water is regularly used.
  • 3-501.15A - The methods used for cooling rice, breakfast sausage and other foods were not adequate.
  • 3-501.16B - Critical Repeat Buffet items such as dressing, macaroni sld etc found above 45 F.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) tuna salad potato salad etc in the refrigeration unit is not properly dated for disposition.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli ham loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-301.11 - Buffet mechanism did not maintain potentially hazardous foods at required temperatures. Upright refrigeration unit at left of wok station was not maintaining foods at required temperatures as air inside was at 50 F.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration [observed less than 50 ppm]
  • 4-501.11B - Repeat The door gasket of the two door upright refrigeration unit was torn.
  • 4-502.11C - The ambient air temperature gauge on the two door upright unit left of wok station is not in good repair and/ or not accurate in the range of use.
  • 4-903.12A - Clean meat slicer stored on floor under bar sink.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- PS toasters- Hamilton Beach mixer.
  • 6-501.111C - Critical Methods are not being used to control pests.
  • 7-201.11A - Corrected During Inspection Critical Containers of homegrade pesticide were stored adjacent to a meat slicer on the bar floor.
December 13, 2005Routine88Details / Comments
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A2 - Repeat Observed no splashguard installed on the front handsink.
  • 3-501.16B - Corrected During Inspection Critical Repeat Chicken salad (TPC#1-47F) cold holding at improper temperatures.
  • 3-501.16C - Critical Repeat Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed the following:1) True Prep Cooler #1--48F.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Rust on shelving underneath grill,2) Sprayhose.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  • 4-602.12A - Repeat Observed the following soiled with accumulations of grime and debris:1) Exterior of pots.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Sides of the grills and fryers,3) Walkin condenser fans.
  • 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-904.11B - Repeat Utensils were not stored with the handles up.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Carrot slicers,2) Panasonic rice cooker.
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-202.11A - Repeat Lights bulbs in the buffet are not covered by a protective shielding.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Walls around the mop sink,2) Cove molding around the mop sink,3) Walls in the dry storage area,4) Cove molding in the dishwashing area,5) Gaps along cove molding behind the ice machine,6) Floor tiles around the back handsink,7) Walls in the front food prep area,8) Duct tape on the wall in the front food prep area.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Ceiling tiles,2) Walls in the dry storage area,3) Floor/wall junctures underneath and behind equipment and shelving,4) Floor drains,5) Wall behind three compartment sink,6) Walls in the dishwashing area.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
July 07, 2005Follow-up217Details / Comments
  • 2-301.14A - Critical Repeat Observed no handwashing.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs being stored above vegetables.
  • 3-302.12 - Repeat Unlabeled food containers.
  • 3-304.12 - Observed ice scoop being stored in the ice bin.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A2 - Observed no splashguard installed on the front handsink.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-306.11 - Observed unprotected open pitchers of water on table for customer self service.
  • 3-501.16B - Corrected During Inspection Critical Repeat Cheese (PC#1-55F), Chicken salad (TPC#1-51F), Shell eggs (TWC-45F), Cheese (TWC-45F), Ribs (TPC#2-53F), Cheese (TPC#2-52F), Fish (HRC#2-44F) cold holding at improper temperatures.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed the following:1) Prep Cooler #1--53F,2) Silver King Reachin Cooler--51F,3) Delfield Reachin Cooler #1--54F,4) True Prep Cooler #1--52F,5) True Prep Cooler #2--56F.
  • 4-101.11A - Critical Observed food being stored in trash bags.
  • 4-101.11D - Repeat Observed the following being used:1) Paintbrush,2) Wire and bamboo wood strainer.
  • 4-204.112B - There was no temperature measuring device located in the reachin units.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Missing cover plate on condenser fans on the reachin units,2) Rust on shelving underneath grill,3) Sprayhose,4) Food containers.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Food debris on the knives in storage,2) Slicer3) Carrot slicers.
  • 4-602.12A - Observed the following soiled with accumulations of grime and debris:1) Exterior of pots.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Sides of the grills and fryers,3) Exterior of dishwasher,4) Shelving in the walkin unit,5) Walkin condenser fans,6) Interior of the walkin unit.
  • 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-904.11B - Repeat Utensils were not stored with the handles up.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Carrot slicers,2) Panasonic rice cooker.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-202.11A - Lights bulbs in the buffet are not covered by a protective shielding.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Walls around the mop sink,2) Cove molding around the mop sink,3) Walls in the dry storage area,4) Mildew overgrown caulking in the dishwashing area,5) Cove molding in the dishwashing area,6) Gaps along cove molding behind the ice machine,7) Floor tiles around the back handsink,8) Walls in the front food prep area,9) Duct tape on the wall in the front food prep area.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Ceiling tiles,2) Walls in the dry storage area,3) Floor/wall junctures underneath and behind equipment and shelving,4) Floor drains,5) Wall behind three compartment sink,6) Walls in the dishwashing area.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
June 08, 2005Routine--Details / Comments
  • 4-101.111 - Repeat The nonfood contact surface of the wooden shelving in dry storage is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  • 4-501.11A - Repeat Walkin unit door were observed in a state of disrepair and damaged.
  • 6-501.11 - Repeat Wall behind three comaprtment sink, cove molding in the dishwashing/food prep areas, and missing ceiling tiles are not maintained in good repair.
  • 3-501.16B - Critical Repeat Tuna (50), Chicken (49), Pasta (48) cold holding at improper temperatures.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  • 4-101.11D - Repeat Observed wooden/wire strainer being used in food prep.
  • 6-201.11 - Repeat Observed nonsmooth acouistic ceiling tiles in the bathroom.
  • 6-501.12A - Repeat Ceiling tiles, walls behind sinks,floor/wall junctures around dishwasher, walls around water heater, walls arouind dry storage, walls throughout facility noted in need of cleaning.
November 04, 2004Follow-up18Details / Comments
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-901.11A - Food containers were not found stacked while wet after cleaning and chemical sanitization.
  • 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-302.12 - Unlabeled food containers.
  • 6-501.12A - Ceiling tiles, walls behind sinks,floor/wall junctures around dishwasher, walls around water heater, walls arouind dry storage, walls throughout facility noted in need of cleaning.
  • 4-903.11D - Observed utensils, pots, and pans being stored on the floor.
  • 4-101.111 - The nonfood contact surface of the wooden shelving in dry storage, aluminum foil lining shelving, cardboard boxes used for utensil storage are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11B - The door gaskets of the reachin and walkin units are damaged.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of ice machine, slicer, soda nozzles
  • 4-501.11A - Interior of ice machine (rust), and walkin unit door were observed in a state of disrepair and damaged.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 6-501.11 - Wall behind three comaprtment sink, cove molding in the dishwashing/food prep areas, and missing ceiling tiles are not maintained in good repair.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.16B - Critical Tuna (W), Chicken (RI), Pasta (RI) cold holding at improper temperatures.
  • 4-903.11B - Clean utensils were observed stored with the food-contact surface facing upward.
  • 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  • 5-202.13 - Critical Observed spray hose extend below the flood rim on the prewash sink.
  • 5-501.113B - Outside refuse container was uncovered.
  • 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 4-101.11D - Observed wooden/wire strainer being used in food prep.
  • 6-201.11 - Observed nonsmooth acouistic ceiling tiles in the bathroom.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 7-201.11B - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-903.11C - Single service cups were observed stored unprotected at the soda fountain area.
October 25, 2004Routine718Details / Comments
No violation noted during this evaluation. October 21, 2004Follow-up00Details / Comments
43.1-3-5 - Critical Observed first and second generation live roaches around in the dishwashing area and in the bulk food containers by the dishwasher.October 20, 2004Other--Details / Comments
  • 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger patties were stored next to bread and above vegetables inside the double-tier refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in coolers..
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food other than the original foods.
  • 4-501.11B - Repeat The door gasket of the refrigerator doors are damaged.
  • 3-501.16B - Critical Repeat The tuna salad and on the deli line and on the buffet were cold holding at improper temperatures.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris : rubber gaskets on some refrigerator doors.
  • 6-501.11 - The walls in some areas are not maintained in good repair.
  • 4-202.16 - Repeat Milk crate(s) found used for the following :
  • 6-501.12A - The floor under stationary equipment in the kitchen are in need of cleaning.
  • 6-301.12A - Observed that no paper towels were available for hand drying at the dish machine area hand sink.
October 20, 2003Routine29Details / Comments
No violation noted during this evaluation. June 23, 2003Follow-up00Details / Comments
  • 4-301.11 - The salad bar is not capable of maintaining potentially hazardous food at 41F or lower.
  • 4-204.114 - The warewashing machine is not properly equipped with baskets to minimize internal cross contamination. Only one basket was noted in he dish area.
  • 3-501.16B - Critical Repeat All of the potentially hazardous foods including salads and salad dressings were cold holding at improper temperatures on the salad bar.
June 03, 2003Follow-up12Details / Comments
  • 4-903.11B - Clean pans were not observed stored in a position to allow air-drying in the dish machine area..
  • 5-501.113B - Outside refuse container was uncovered. The side door of the dumpster was found opened.
  • 4-202.16 - Milk and bread crate(s) were found used as racks for storing pans and food supplies.
  • 6-202.15 - The base of the back door to the restaurant has an opening.
  • 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees were seen handling sandwiches with their bare hands in the deli section.
  • 4-501.11B - The rubber gaskets on the doors of the prep-line refrigerator in the kitchen are torn.
  • 6-501.16 - Mops and brooms not hung up to air dry. A wet mop was found placed directly on the floor near the mop sink.
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-302.11A4 - Critical Uncovered food containers were noted in the walk-in refrigerator.
  • 5-205.15B - Critical Repeat The floor sink at the dish machine is slow to drain.
  • 3-501.16B - Critical Repeat Several food items on the buffet table were cold holding at improper temperatures.
  • 4-501.14 - The temperature display case on the dish machine is heavily soiled.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-502.13A - Repeat Manufacturer containers such as butter and tofu cans were observed reused for the storage of other food items.
May 28, 2003Routine411Details / Comments

March 31, 2009 (Critical Procedures)



Violations:
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. Observed rice and onions stored on the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried food bar
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. The facility will now use time. If the facility fails to use time, the facility will go back to temperature.
  • 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: observed food in prep units and reachins must be labeled.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. Observed two units not operating.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed pest control powder.
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection. If there are any questions please contact the EHS inspector.

March 11, 2008 (Routine)



Violations:
  • 2-102.11(C) - Critical (CORRECTED DURING INSPECTION) The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. HANDED OUT EMPLOYEE HEALTH INFORMATION IN KOREAN AND ENGLISH.
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED WITH MANAGER AND HANDED OUT HANDWASHING INFORMATION IN ENGLISH, KOREAN, AND SPANISH.
  • 2-301.14(A)-(I) - Critical Repeat (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. DISCUSSED WITH THE MANAGER AND HANDED OUT INFORMATION ON PROPER HANDWASHING IN ENGLISH, SPANISH, AND KOREAN.
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
    ALL food employees shall wash their hands in ONLY a designated handsink.
  • 3-302.11(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw hamburger and raw chicken being stored above RTE vegetables in the reachin freezer.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-302.11(A)(2) - Critical (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw chicken being stored above raw pork in the walkin cooler.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). DISCUSSED WITH THE MANAGER AND HANDED OUT FOOD SAFETY INFORMATION PERTAINING TO CROSS CONTAMINATION IN ENGLISH, KOREAN, AND SPANISH.
  • 3-304.14(B)(1) - Repeat Observed moist wiping cloths lying out on the countertops.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.14(A) - Critical (CORRECTED DURING INSPECTION) The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1) Observed potatoes (76F) being cooled in a 6-8 inch deep plastic container.
    Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F PRODUCT WAS PLACED IN SHALLOW PANS.
  • 3-501.15(A)(1)-(7) - (CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1) Observed potatoes (76F) being cooled in a 6-8 inch deep plastic container.
    Cooling hot foods shall be accomplished as follows: 1) placing the 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. PRODUCT WAS PLACED IN SHALLOW PANS.
  • 4-101.11(D) - Repeat Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface.1) Observed wooden/wire strainer being used in food prep.
    Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
  • 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed utensils being stored in cardboard boxes.
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining the exterior of the microwave.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-202.16 - Repeat Soda crate(s) found used for the following purpose(s):1) Shelving
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Interior shelving of the walkin cooler (rusted),2) Missing condenser covers on the reachin units.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Thermo Kool walkin cooler,2) Hobart reachin freezer,3) Hobart prep cooler.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Sides of the fryers.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-903.11(D) - Observed equipment and single service items being stored on the floor.
    Equipment and single service items shall be stored at least 6 inches off the floor.
  • 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) GE toaster,2) Proctor Silex toaster.
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking).
    A plumbing system shall be maintained in good repair.
  • 5-501.113(B) - Repeat Outside refuse container was uncovered.
    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.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
    Ceiling tiles shall be smooth, non absorbent, and easily cleanable.
  • 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Floor tiles in the food prep area,2) Walls in the hallway,3) Walls in the dry storage area,4) Walls around the mop sink,5) Mildew overgrown caulking in the dishwashing area.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
    Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the dishwashing area,2) Ceiling tiles,3) Walls in the dry storage area,4) Walls in the food prep area.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.14(A) - Repeat Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
    Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
  • 6-501.16 - Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Comments:
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Rice (HH--136F, 166F), Potatoes (cooling--76F), Chicken Noodle Soup (HH--170F), Tuna Salad (buffet--37F), Melon (buffet--36F), Chicken Salad (buffet--38F), Deviled Eggs (buffet--38F), Wings (buffet--138F), Fried Rice (buffet--135F).
Facility Data Sheet
Hot Water Heater: Rheem G75-125 which uses 125,000 BTU's to produce 113 GPH of 120oF water at an 80oF rise--NSF rated.
Dishmachine: Hobart AM-14 hot water dishamachine which uses 64 GPH
Grease Trap Cleaning: Semi-annually (last service November 2007)
Ventilation Hood Cleaning: Semi-annually (last service 11.09.07)
Ventilation Hood Filter Cleaning: N/A
Pest Control Service: Monthly (last service 02.25.08)
Applicable Consumer Advisory: Yes

November 02, 2007 (Critical Procedures)



Violations:
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
    The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Observed no handwashing in between glove changes.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw chicken being stored above cooked gyro in the walkin freezer,2) Observed raw sausage being stored above RTE tuna salad in the reachin cooler,3) Observed raw hamburger being stored above RTE milk in the prep cooler.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Ham (TPC--48F),2) Cheese (TPC--46F),3) Cheese (DPC--45F),4) Canteloupe (Buffet--53F).
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1) Observed food being stored in plastic grocery bags.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
  • 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed food covered with cloths.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
  • 43.1-1-5(b) - Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.1) Observed True prep cooler at 47F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature between 41- 45F in existing refrigeration equipment that is not currently capable of maintaining the food at 41F or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41For below.
Comments:
This is a critical procedures evaluation.
Additional Temperatures: Canteloupe (Buffet--53F), Scrambled Eggs (Buffet--143F), Habsh Browns (Buffet--140F)

June 22, 2007 (Routine)



Violations:
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
    The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Observed no handwashing in between glove changes.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls being used to dispense food.
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Beef (HRC) 44F,2) Liquid Eggs (ice bath) 51F,3) Ham (TPC) 48F,4) Cheese (TPC) 45F
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:1) Steak,2) Hamburgers,3) Eggs,4) Sushi.
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 4-101.11(D) - The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface:1) Observed wooden/wire strainer being used in food prep.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed utensils being stored in a cardboard box,2) Observed wooden shelving in the dry storage area.
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining equipment.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-202.16 - Soda crate(s) found used for the following purpose(s):1) Shelving,2) Storage.
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Food containers,2) Interior shelving of the prep cooler (rusted).
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-501.11(B) - The door gaskets of the following are damaged:1) ThermoKool walkin cooler,2) Delfield reachin cooler,3) Delfield prep cooler.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-502.13(A) - Tofu containers were observed reused for the storage of food.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 4-602.12(A) - The food-contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Exterior of pots (grease build up).
    The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Sides of fryers,2) Shelving in the food prep area.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Panasonic rice cooker,2) Proctor Silex toaster.
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located in the front food prep area is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
    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.
  • 6-201.11 - Observed nonsmooth ceiling tiles in the bathrooms.
    Ceiling tiles shall be smooth, easily cleanable, non absorbent.
  • 6-303.11(C) - Observed burned out lights in the dishwashing areas.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Walls in the food prep area,2) Walls in dry storage.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor drains,2) Ceiling tiles,3) Walls in the dry storage area,4) Floor/wall junctures underneath and behind equipment and shelving.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
    Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
Comments:
The purpose of this visit was to conduct a routine inspection.
Consumer Advisory
If an animal food such as Meat, Poultry, Seafood, Shellfish, or Eggs is served or sold raw, or undercooked, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a consumer advisory, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The advisory shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
1. Regarding the safety of these items, written information is available upon request;
2. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or
3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Facility Data Sheet
Hot Water Heater: Rheem RF250-76A which uses 250,000 BTU's to produce 225 GPH of 140oF water at a 100oF rise--NSF rated
Dishmachine: Hobart AM-14 heat dishmachine which uses 64 GPH
Grease Trap Cleaning: Monthly
Ventilation Hood Cleaning: Every 6 months
Pest Control Service: Monthly
Applicable Consumer Advisory: Yes

December 08, 2006 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
    The Person in Charge or certified food manager shall know the following: 1. Cold foods shall be stored at 41f or below, 2. Hot foods shall be held at 135f or above, 3. Foods for cooling shall be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours, 4. Foods shall be reheated to an internal temperature of above 165f if prepared on site or above 135f if commercially processed.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
    The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1. Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165f for at least 15seconds. 2. Beef and eggs for hot holding shall be cooked to an internal temperature of 155f for at least 15seconds. 3. Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145f for at least 15seconds.
  • 2-103.11(D) - Poor handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using an approved method and approved times as stated in 3-501.15 and 3-501.14.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Observed no handwashing in between glove changes.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken and beef stored together.
    Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
    Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate. Observed chicken being cooled in a four inch deep pan.
    Cooling hot foods shall be accomplished as follows: 1. placing the 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.
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
    Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on December 8 they shall be date marked with a "use by" date not exceeding December 15. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
  • 4-903.11(D) - Observed equipment being stored on the floor.
    Equipment and utensils shall be stored at least six inches off the floor.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

June 12, 2006 (Routine)



Violations:
  • 3-501.15A - Repeat The methods used for cooling were not adequate.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
  • 4-501.11A - The Delfield 2DR prep reachin in kitchen did not maintain 41F ambient air temperature.
    Repair the refrigerator 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets of the following equipment are damaged: 1) Hobart over/under refrigerator2) Delfield 2DR prep refrigerator in kitchen.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.11C - The water pressure gauge on the Hobart dishwasher is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: plastice STRAINERS
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-303.11B - Inadequate lighting was noted in BOTH Hobart refrigerators in the kitchen.
    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, toilet rooms.
  • 6-303.11C - Inadequate lighting was noted in the hood area. Light bulbs are out.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Comments:
Deli meat - True 2DR prep - 44F.
The purpose of this visit was to conduct a routine inspection.
The hot and cold hold temperatures on the buffet were very good. Date marking was in place in the walkin refrigerator. It was clarified that the "count" of seven days stops while the food is in the freezer. When the prepared food is removed from the freezer the count continues to a total of seven days under refrigeration.
The CFM stated that the mechanical dishwasher is not used. It is functional. It must work properly. The pressure gauge is registering too high a pressure during the rinse cycle on the machine. Have the machine serviced to register 15-25psi during the rinse cycle.
Owner/manager must monitor handwashing. No handwashing was observed during the inspection. Gloves were worn during the preparation of ready to eat foods.
The next routine inspection will be in approximately six months.
Water heater: Rheem F250 74A; 250000BTU; 227.9gph recovery rate @ 100F rise.
Dishwasher: Hobart AM-14; 150F wash/180F rinse.

December 20, 2005 (Follow-up)



Violations:
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli turkey loaf in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-501.11B - Repeat The door gasket of the two door upright refrigeration unit was torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.11C - Repeat The ambient air temperature gauge on the two door upright unit left of wok station is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- PS toasters- Hamilton Beach mixer.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

December 13, 2005 (Routine)



Violations:
  • 2-103.11L - Staff were not monitoring temperatures of foods at buffet and were not stocking buffet with ice to keep foods cool.
    Train all employees in food safety as it relates to their assigned duties.
  • 3-302.11A1 - Critical Repeat Raw chicken stored above ready to eat beef dish in walk in freezer.
    Store raw foods underneath ready to eat items. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. See also comments section.
  • 3-302.11A4 - Critical Unwrapped or uncovered chicken in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.12G - Food storage under table used to store dirty utensils and where water is regularly used.
    Relocate food storage to an approved area or shield the lines to intercept potential drips.
  • 3-501.15A - The methods used for cooling rice, breakfast sausage and other foods were not adequate.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
  • 3-501.16B - Critical Repeat Buffet items such as dressing, macaroni sld etc found above 45 F.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) tuna salad potato salad etc in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli ham loaf in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-301.11 - Buffet mechanism did not maintain potentially hazardous foods at required temperatures. Upright refrigeration unit at left of wok station was not maintaining foods at required temperatures as air inside was at 50 F.
    Adjust refrigeration units that are not performing correctly. All foods are to be held at 45 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration [observed less than 50 ppm]
    Immediately adjust sink chlorine concentration to 200 ppm.
  • 4-501.11B - Repeat The door gasket of the two door upright refrigeration unit was torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.11C - The ambient air temperature gauge on the two door upright unit left of wok station is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-903.12A - Clean meat slicer stored on floor under bar sink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- PS toasters- Hamilton Beach mixer.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.111C - Critical Methods are not being used to control pests.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Monthly pest control preventative treatments are necessary.
  • 7-201.11A - Corrected During Inspection Critical Containers of homegrade pesticide were stored adjacent to a meat slicer on the bar floor.
    Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
The purpose of this visit was to conduct a routine inspection. Buffet temperatures are not being monitored and ice supply was non existent as it had melted. Please correc this situation promptly.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
HANDWASHING REMINDER:
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: AOSMith, BTR 410 A; 399,000 BTUs; recovery rate is 439 Gallons per Hour.
Dishwasher: Hobart chemical dish machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: in place for beef items. asterisks lacking at this point in menus.

July 07, 2005 (Follow-up)



Violations:
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A2 - Repeat Observed no splashguard installed on the front handsink.
    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.
  • 3-501.16B - Corrected During Inspection Critical Repeat Chicken salad (TPC#1-47F) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 3-501.16C - Critical Repeat Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed the following:1) True Prep Cooler #1--48F.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Rust on shelving underneath grill,2) Sprayhose.
    Repair the above mentioned items 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-602.12A - Repeat Observed the following soiled with accumulations of grime and debris:1) Exterior of pots.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Sides of the grills and fryers,3) Walkin condenser fans.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-901.11A - Repeat Food 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.
  • 4-904.11B - Repeat Utensils were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Carrot slicers,2) Panasonic rice cooker.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
    Ceiling tiles need to be smooth, easily cleanable, non absorbent.
  • 6-202.11A - Repeat Lights bulbs in the buffet are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Walls around the mop sink,2) Cove molding around the mop sink,3) Walls in the dry storage area,4) Cove molding in the dishwashing area,5) Gaps along cove molding behind the ice machine,6) Floor tiles around the back handsink,7) Walls in the front food prep area,8) Duct tape on the wall in the front food prep area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Ceiling tiles,2) Walls in the dry storage area,3) Floor/wall junctures underneath and behind equipment and shelving,4) Floor drains,5) Wall behind three compartment sink,6) Walls in the dishwashing area.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.14A - Repeat 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.
Comments:
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

June 08, 2005 (Routine)



Violations:
  • 2-301.14A - Critical Repeat Observed no handwashing.
    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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs being stored above vegetables.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.12 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - Observed ice scoop being stored in the ice bin.
    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 140F .
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A2 - Observed no splashguard installed on the front handsink.
    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.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-306.11 - Observed unprotected open pitchers of water on table for customer self service.
    Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
  • 3-501.16B - Corrected During Inspection Critical Repeat Cheese (PC#1-55F), Chicken salad (TPC#1-51F), Shell eggs (TWC-45F), Cheese (TWC-45F), Ribs (TPC#2-53F), Cheese (TPC#2-52F), Fish (HRC#2-44F) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed the following:1) Prep Cooler #1--53F,2) Silver King Reachin Cooler--51F,3) Delfield Reachin Cooler #1--54F,4) True Prep Cooler #1--52F,5) True Prep Cooler #2--56F.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-101.11A - Critical Observed food being stored in trash bags.
    Food needs to be stored in food grade bags.
  • 4-101.11D - Repeat Observed the following being used:1) Paintbrush,2) Wire and bamboo wood strainer.
    Food contact surfaces need to be smooth, easily cleanable, non absorbent.
  • 4-204.112B - There was no temperature measuring device located in the reachin units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Missing cover plate on condenser fans on the reachin units,2) Rust on shelving underneath grill,3) Sprayhose,4) Food containers.
    Repair the above mentioned items 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Food debris on the knives in storage,2) Slicer3) Carrot slicers.
    Clean and sanitize these surfaces for food contact.
  • 4-602.12A - Observed the following soiled with accumulations of grime and debris:1) Exterior of pots.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Sides of the grills and fryers,3) Exterior of dishwasher,4) Shelving in the walkin unit,5) Walkin condenser fans,6) Interior of the walkin unit.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-901.11A - Repeat Food 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.
  • 4-904.11B - Repeat Utensils were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Carrot slicers,2) Panasonic rice cooker.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
    Ceiling tiles need to be smooth, easily cleanable, non absorbent.
  • 6-202.11A - Lights bulbs in the buffet are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Walls around the mop sink,2) Cove molding around the mop sink,3) Walls in the dry storage area,4) Mildew overgrown caulking in the dishwashing area,5) Cove molding in the dishwashing area,6) Gaps along cove molding behind the ice machine,7) Floor tiles around the back handsink,8) Walls in the front food prep area,9) Duct tape on the wall in the front food prep area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Ceiling tiles,2) Walls in the dry storage area,3) Floor/wall junctures underneath and behind equipment and shelving,4) Floor drains,5) Wall behind three compartment sink,6) Walls in the dishwashing area.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.14A - Repeat 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.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Cheese (PC#1) 55F, Steak (SKRC) 37F, Sausage (DRC#1) 23F, Hamburger (TPC#1) 34F, Chicken Salad (TPC#1) 51F, Shell Eggs (TWC) 45, Cheese (TWC) 45F, Ham (HRC#1) 39F, Ribs (TPC#2) 53F, Cheese (TPC#2) 52F, Fish (HRC#2) 44F.
Buffet:
Potato Salad 37F, Deviled Eggs 39F, Sushi 39F, Egg Roll 147F, Pork 148F, Fried Rice 190F.
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

November 04, 2004 (Follow-up)



Violations:
  • 4-101.111 - Repeat The nonfood contact surface of the wooden shelving in dry storage is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications. ON ORDER
  • 4-501.11A - Repeat Walkin unit door were observed in a state of disrepair and damaged.
    Repair the above-mentioned items 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.11 - Repeat Wall behind three comaprtment sink, cove molding in the dishwashing/food prep areas, and missing ceiling tiles are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-501.16B - Critical Repeat Tuna (50), Chicken (49), Pasta (48) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours. CORRECTED
  • 6-501.14A - Repeat 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.
  • 4-101.11D - Repeat Observed wooden/wire strainer being used in food prep.
    All utensils used in food prep need to be smooth, easily cleanable, non-absorbent, and durable to allow for repeated washing and sanitizing. CORRECTED
  • 6-201.11 - Repeat Observed nonsmooth acouistic ceiling tiles in the bathroom.
    Ceiling tiles need to be smooth, easily cleanable, and non-absorbent.
  • 6-501.12A - Repeat Ceiling tiles, walls behind sinks,floor/wall junctures around dishwasher, walls around water heater, walls arouind dry storage, walls throughout facility noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 25, 2004 (Routine)



Violations:
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-901.11A - Food containers were not 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.
  • 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. CORRECTED
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 6-501.12A - Ceiling tiles, walls behind sinks,floor/wall junctures around dishwasher, walls around water heater, walls arouind dry storage, walls throughout facility noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-903.11D - Observed utensils, pots, and pans being stored on the floor.
    Clean and sanitized equipment and utensils shall be kept a minimum of six inches off the floor.
  • 4-101.111 - The nonfood contact surface of the wooden shelving in dry storage, aluminum foil lining shelving, cardboard boxes used for utensil storage are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11B - The door gaskets of the reachin and walkin units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of ice machine, slicer, soda nozzles
    Clean and sanitize these surfaces for food contact.
  • 4-501.11A - Interior of ice machine (rust), and walkin unit door were observed in a state of disrepair and damaged.
    Repair the above-mentioned items 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. CORRECTED
  • 6-501.11 - Wall behind three comaprtment sink, cove molding in the dishwashing/food prep areas, and missing ceiling tiles are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Critical Tuna (W), Chicken (RI), Pasta (RI) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours. CORRECTED
  • 4-903.11B - Clean utensils were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 6-501.14A - 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.
  • 5-202.13 - Critical Observed spray hose extend below the flood rim on the prewash sink.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. CORRECTED
  • 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 4-101.11D - Observed wooden/wire strainer being used in food prep.
    All utensils used in food prep need to be smooth, easily cleanable, non-absorbent, and durable to allow for repeated washing and sanitizing.
  • 6-201.11 - Observed nonsmooth acouistic ceiling tiles in the bathroom.
    Ceiling tiles need to be smooth, easily cleanable, and non-absorbent.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. CORRECTED
  • 7-201.11B - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of paint must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 4-903.11C - Single service cups were observed stored unprotected at the soda fountain area.
    Store items in the original protective package to protect from contamination until used.
Comments:
Hot Water Heater-Rheem RF250-76A

October 21, 2004 (Follow-up)

Comments:
This is a follow up in response to a closure yesterday 20 October. Observed no roaches during inspection and that the facility has been and is undergoing a thorough cleaning. Permit is hereby reinstated.

October 20, 2004 (Other)



Violation: 43.1-3-5 - Critical Observed first and second generation live roaches around in the dishwashing area and in the bulk food containers by the dishwasher.
Facility needs to be treated by a professional pest control company as soon as possible to eliminate any pests or pest harborage.
Comments:
This inspection started as a routine but was not completed. Observed first and second generation roaches in the dishwashing area and in the food supply by the dishwasher. Discussed with the manager the situation. In the discussion it was decided that facility must cease all operations immediately after lunch provided that the food being served is safe. After closure the pest control company is to treat the facility to eliminate any and all pests and pest harborage. After the pest control campany is finished, the facility must be cleaned thoroughly. Page me when the facility has been treated and cleaned so that the permit may be reinstated.

October 20, 2003 (Routine)



Violations:
  • 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger patties were stored next to bread and above vegetables inside the double-tier refrigerator.
    CORRECTED DURING INSPECTION. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in coolers..
    Elevate food storage onto approved shelving with minimum 6" legs or casters to protect them contamination..
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food other than the original foods.
    Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-501.11B - Repeat The door gasket of the refrigerator doors are damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3-501.16B - Critical Repeat The tuna salad and on the deli line and on the buffet were cold holding at improper temperatures.
    CORRECTED DURING INSPECTION. Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris : rubber gaskets on some refrigerator doors.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.11 - The walls in some areas are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-202.16 - Repeat Milk crate(s) found used for the following :
    storage racks or platforms. Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 6-501.12A - The floor under stationary equipment in the kitchen are in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-301.12A - Observed that no paper towels were available for hand drying at the dish machine area hand sink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
Comments:
This was a routine inspection. Correct all remaining violations as soon as possible or by the next inspection. The buffet unit was cold holding at good temperatures. The dish machine was operating properly.

June 23, 2003 (Follow-up)

Comments:
This was a follow-up inspection to verify completed corrections regarding the cold-holding of foods on the buffet table.Previously, foods on the buffet were not held at proper temperatures on the cold holding section of the buffet unit.These foods were ordered to be discarded.

The buffet table is maintaining foods at 41F and lower during today's inspection. The temperature of the unit was adjusted and is now working properly. Continue to hold all potentially hazardous foods at proper temperatures at all times. Hold cold foods at 41F or lower and hot foods at 140F or higher to prevent the growth of harmful bacterial that cause foodborne illness.

June 03, 2003 (Follow-up)



Violations:
  • 4-301.11 - The salad bar is not capable of maintaining potentially hazardous food at 41F or lower.
    Fix the salad bar immediately for proper operation. The bar must be able to maintain foods at proper temperature at all times to inhibit the growth of harmful bacterial. Place the foods on ice bath in the mean time (10 days) and maintain foods at the approved temperature. The bar must be fixed properly to continue operating it beyond 10 days. If it is not fixed after 10 days you must cease operation of the salad bar.
  • 4-204.114 - The warewashing machine is not properly equipped with baskets to minimize internal cross contamination. Only one basket was noted in he dish area.
    Provide baskets to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
  • 3-501.16B - Critical Repeat All of the potentially hazardous foods including salads and salad dressings were cold holding at improper temperatures on the salad bar.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria. FOOD DISCARDED.
Comments:
This is a follow-up inspection to check the salad bar, clogged floor drain at the dish machine area, and other violations cited during the recent routine inspection. The drain now flows freely and the machine has been cleaned. However, the salad bar is still not able to maintain foods at 41F or lower. All of the foods checked were above 55F in temperature. These foods were ordered to be discard and salad bar closed immediately.

During the inspection, it was revealed that the salad bar was turned off and was providing no cooling. The unit was filled with water but the temperature of the water was only 49F and could not possibly hold any food at 41F or lower. The manager indicated that the salad freezes if it is not turned off. The manager has been advised to fix the salad bar within the next 10 days and that the unit must be capable of maintaining all foods at 41F or lower to prevent harmful bacterial growth causing a food borne illness outbreak.

A follow-up inspection will be conducted tomorrow to verify proper set-up of the ice bath on the salad bar unit and an other follow-up inspection will be conducted within 10 days to verify completed correction in fixing the unit ensuring proper cold-holding temperatures.

May 28, 2003 (Routine)



Violations:
  • 4-903.11B - Clean pans were not observed stored in a position to allow air-drying in the dish machine area..
    Store all pots and pans in a self-draining position or inverted that allows air-drying.
  • 5-501.113B - Outside refuse container was uncovered. The side door of the dumpster was found opened.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 4-202.16 - Milk and bread crate(s) were found used as racks for storing pans and food supplies.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 6-202.15 - The base of the back door to the restaurant has an opening.
    Seal the base of this with a weather stripping or other means, to prevent entry of rodents, insects and other small animals.
  • 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees were seen handling sandwiches with their bare hands in the deli section.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. CORRECTED DURING INSPECTION.
  • 4-501.11B - The rubber gaskets on the doors of the prep-line refrigerator in the kitchen are torn.
    Repair or replace these gaskets.
  • 6-501.16 - Mops and brooms not hung up to air dry. A wet mop was found placed directly on the floor near the mop sink.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 2-402.11A - 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.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-302.11A4 - Critical Uncovered food containers were noted in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 5-205.15B - Critical Repeat The floor sink at the dish machine is slow to drain.
    Plumbing systems and components shall be maintained in good Repair immediately.
  • 3-501.16B - Critical Repeat Several food items on the buffet table were cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. When preparing salads for cold-holding on a salad bar, use chilled ingredients. Also, after preparing the salads place them in the coldest part of the walk-in refrigerator for cooling, before placing them on the buffet or salad bar unit or salad bar.
  • 4-501.14 - The temperature display case on the dish machine is heavily soiled.
    Clean the affected surface properly . Maintain the dish machine in a clean condition to prevent dirt build-up.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-502.13A - Repeat Manufacturer containers such as butter and tofu cans were observed reused for the storage of other food items.
    Discontinue the reuse of single-use containers for storing foods after the original contents have been used. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Other foods temperatures were checked and noted as follow: sushi = 70F, lomein = 150F, general tso chicken = 144F.

A follow-up inspection to verify compliance, will be conducted within five working days.The drain at the dish machine must be flowing properly and the temperatures of the food on the cold-holding section of the buffet table must be 41F or lower by the follow-up date. Also, all other violations cited must be completely corrected by that time.

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