Brick's Pizza, 4809 N 1st St, Arlington, VA 22203 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Brick's Pizza
Address: 4809 N 1st St, Arlington, VA 22203
Type: Fast Food Restaurant
Phone: 703 243-6600
Total inspections: 4
Last inspection: 10/29/2015

Restaurant representatives - add corrected or new information about Brick's Pizza, 4809 N 1st St, Arlington, VA 22203 »


Inspection findings

Inspection date

Type

  • Non-Continuous Cooking for Raw Animal Foods (corrected on site) (repeated violation)
    Observation: Facility not approved for non-continuous cooking of raw animal foods.
    Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
  • Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed slicer in need cleaning. Corrected.
    Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
    Observation: Can opener is in need of cleaning.
    Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
  • Light Bulbs, Protective Shielding (repeated violation)
    Observation: Rear lights missing shielding.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
  • Toilet Rooms, Enclosed (repeated violation)
    Observation: Bathroom has no self closing door.
    Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • Intensity/Lighting (repeated violation)
    Observation: Rear storage is missing lights.
    Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
  • Physical Facilities/Repairing (repeated violation)
    Observation: The following physical facilities are in poor repair: tiles near mop sink, splash guard near warewashing hand sink, rusted shelving in the walk-in.
    Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
10/29/2015Routine
  • Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
    Observation: CFM did not have knowledge of big five foodborne illnesses. Corrected by instruction.
    Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • Food Storage Containers, Identified with Common Name of Food
    Observation: Common name labels were missing on several stored items: flour, spices, sugar.
    Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
  • In-Use Utensils, Between-Use Storage (corrected on site)
    Observation: Scoop of flour handle observed inside flour bin.
    Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
  • Non-Continuous Cooking for Raw Animal Foods
    Observation: Facility not approved for non-continuous cooking of raw animal foods. Corrected by instruction.
    Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
  • Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
    Observation: Observed cheese, Parmesan cheese at 46/47F. CFM will ensure all TCS foods are placed in walk-in.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • Critical: Ready-to-Eat,Time/Temperature Control for Safety Food, Disposition (corrected on site)
    Observation: Expired cheese and tomatoes discovered in walk-in cooler. Corrected by discarding.
    Correction: A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen
  • Nonfood-Contact Surfaces
    Observation: Shelves of walk-in were observed as having rust.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
  • Equipment/Cooling, Heating, and Holding Capacities
    Observation: Discovered topping cooler at 45F. Not capable of maintaining 41F. .
    Correction: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. The ability of equipment to cool, heat, and maintain potentially hazardous (time/temperature control for safety) foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.
  • Food Temperature Measuring Devices
    Observation: No food thermometer available.
    Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
  • Equipment/Fixed, Spacing or Sealing (repeated violation)
    Observation: Mop sink needs to be sealed to adjoining wall. .
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
  • Cutting Surfaces
    Observation: Observed cutting board in need of resurfacing to appropriately clean. .
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
  • Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
    Observation: Observed slicer in needs of cleaning. Pizza roller and can opener as well.
    Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
  • Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
    Observation: Oven surface had an accumulation of dust.
    Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in Subparagraph 4-602.11(D)(6). Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
  • Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (corrected on site)
    Observation: Filters of topping cooler and walk-in observed in need of cleaning and/or replaced. .
    Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
  • Water/Capacity/Quantity and Availability (corrected on site)
    Observation: No hot water available in facility.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
  • Light Bulbs, Protective Shielding
    Observation: Rear lights missing shielding.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
  • Toilet Rooms, Enclosed
    Observation: Bathroom has no self closing door.
    Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • Intensity/Lighting (corrected on site)
    Observation: Rear storage area missing lights.
    Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
  • Physical Facilities/Repairing (repeated violation)
    Observation: Ceiling tiles stained and in poor repair.
    Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
  • Physical Facilities/Repairing (repeated violation)
    Observation: Floor near mop sink in poor repair.
    Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
  • Physical Facilities/Repairing (corrected on site) (repeated violation)
    Observation: Splash guard in poor repair.
    Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
  • Cleaning, Frequency and Restrictions (repeated violation)
    Observation: Floors observed in need of cleaning.
    Correction: Physical facilities shall 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.
  • Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
    Observation: Cooking hood over oven observed with an accumulation of dust.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
  • Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
    Observation: Sanitizer in 3 compartment sink observed at >200 PPM. .
    Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
11/03/2014Routine
  • Critical: Time as a Public Health Control (repeated violation)
    Observation: No written procedures exist for the use of time only as a public health control for the tomatoes sauce.
    Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
  • Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
    Observation: The slicer blade is dirty.
    Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
    Observation: Cleaned empty pizza boxes stored on the floor.
    Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
  • Critical: Toilets and Urinals/Numbers and Capacities
    Observation: There is a table with four chairs for customers to eat and no customers bathrooms.
    Correction: At least 1 toilet and not fewer than the toilets required by law shall be provided. If authorized by law and urinals are substituted for toilets, the substitution shall be done as specified in law. Adequate, sanitary toilet facilities are necessary for the proper disposal of human waste, which carries pathogenic microorganisms, and for preventing the spread of disease by flies and other insects. Toilet facilities must be of sanitary design and kept clean and in good repair to prevent food contamination and to motivate employees to use sanitary practices in the establishment.
  • Physical Facilities/Repairing
    Observation: The back room floor and the wall around the back door are not maintained in good repair.
    Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
  • Critical: Controlling Pests (Critical)
    Observation: Mice droppings were observed along the floor edges in the back room.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
  • Cleaning, Frequency and Restrictions
    Observation: The back room floor need cleaning especially the corners and edges.
    Correction: Physical facilities shall 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.
  • Critical: Food Manager Certificate and Responsibility
    Observation: The food establishment is not under the immediate control of a certified food manager, CFM Card expired on October 22, 2013.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
11/07/2013Routine
1. There are no restrictions on the license.
2. 2nd CFM present Shelton Taylor, F-104791, expires 10/23/13
3. The location as generly fairly clean but some back corners were observed in need of sweeping.
4. The pizza sauce observed on the counter at 93F is made from tomatoes and spices, is stored in the WIC at 41F or below, was warmed up this morning at 11 am, and will be discarded by 3pm is it is not used up.
5. The location is planning to re-install the mop hanger.
6.The following notes are intended as information only and are not related to any violations actively observed during the inspection:
A. Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
B. Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
C. Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.

  • Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
    Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw beef observed stored over ready to eat bacon.
    Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
    Observation: Food in contact with soiled equipment or utensils. The scop for the sugar used to make the tomato sauce which is used as a ready to eat dipping sauce was observed with a scoop that lacked a handle.
    Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
  • Critical: Potentially Hazardous Food, Cold Holding
    Observation: In the 2-door prep refrigerator cheese (45F) and bacon (47F) were observed cold holding at the indicated improper temperatures.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • Critical: RTE, PHF(TCS), Date Marking/Commercially Processed Food
    Observation: Chicken wings and other foods opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
  • Critical: Time as a Public Health Control
    Observation: No written procedures exist for the use of time only as a public health control for a working supply of pizza sauce kept on counter above 70F.
    Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
  • Nonfood-Contact Surfaces/Nonabsorbent
    Observation: The nonfood-contact surface of the exterior of the chest freezer is not corrosion-resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
  • Equipment/Fixed, Spacing or Sealing
    Observation: The mop sink that is not easily movable is not installed to allow access for cleaning
    Correction: spaced not more than 1 mm from adjoining equipment, walls, and ceilings
  • Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. This was corrected during inspection and the free chlorine was measured at 50 ppm.
    Correction: Provide free chlorine at proper concentration of 50ppm to 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
    Observation: Some not assembled pizza boxes were observed stored on the floor.
    Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
  • Refuse/Toilet Room Receptacle, Covered
    Observation: There is no covered receptacle in the toilet room used by females.
    Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
  • Outer Openings, Protected
    Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The rear door was observed not tightly sealed to the outside.
    Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Storage/Other Personal Care Items (corrected on site)
    Observation: Employees' personal care items are not stored in lockers or other suitable facilities, nail polish remover observed in the dry storage area.
    Correction: Employees shall store their personal care items in lockers or other suitable facilities, except as specified under sections 7-207.12 and 7-208.11. Employee personal care items may serve as a source of contamination and may contaminate food, food equipment, and food-contact surfaces if they are not properly labeled and stored.
12/11/2012Routine

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