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

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Business Info

Restaurant: Brick's Pizza
Address: 4809 N 1st St, Arlington, Virginia
Phone: (703) 243-6600
Total inspections: 20
Last inspection: Sep 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.16A2 - Critical Repeat Cheese, Pepproni and Ham cold holding at the improper temperature of 56F, 47-60F and 47F in "Knight" pizza prep refrigerator.
  • 4-601.11A - Critical The food-contact surface of the slicer is not clean to sight and touch.
  • 6-501.111C - Critical A lot of dead roaches observed in the storage room area. A pest control technician walked-in during the inspection and applied roach bait.
September 10, 2009Critical Procedures30Details / Comments
  • 4-201.11 - The small, dorm-sized refrigerator is not designed and constructed to be durable. All refrigeration units must be of commercial type quality and designed for use in restaurant settings.
  • 6-501.12 - The floor in the walk-in cooler needs cleaning.
January 05, 2009Routine02Details / Comments
  • 2-103.11L - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. Manager on duty did not know what sanitizer sanitizer strength is required for the sanitizing of multi-use utensils.
  • 3-302.12 - Repeat Shaker container of flour found next to pizza transport bags not labeled properly.
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:Chicken wings (51 F), pepperoni (51 F), ham (46 F), and anchovies (43 F) all stored in the pizza prep unit.
  • 4-101.19 - The nonfood-contact surface of the counter prep area is not or smooth, easily cleanable (counter chipped, broken).
  • 4-402.11 - The sealant around handwashing sink needs to be replaced to prevent exposure to spillage or seepage.
  • 4-501.11 - Repeat The pizza prep unit is not maintained in a state of repair and condition that meets the requirements (not maintaining ana ambient air temperature of 41 F or below).
  • 4-501.114 - Critical Repeat The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions. When tested by inspector, sanitizer was 200 ppm+. Sanitizer must be 50 to 100 ppm.
  • 6-501.12 - Repeat The floors in the back room need cleaning.
  • 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
November 07, 2008Routine37Details / Comments
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Assistant manager on duty could not answer correctly inspectors questions regarding proper cold holding temperature.
  • 2-301.12A - Critical Food employees are not cleaning their hands and exposed portions of their arms. Observed an employee (Assistant manager) rinse off hands for a few seconds at handsink (which contained 2 large cans of tomatoes that were being drained of juices) and used no soap.
  • 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. Employee was observed outside on telephone and then returned to work without handwashing.
  • 3-302.12 - Containers of dry foods are not identified with the common name of the food.
  • 3-304.11 - Critical Large cans of tomatoes were observed being drained of their juices in the handsink.
  • 3-501.13 - Spinach not thawed properly (sitting in water on side of 3 compartment sink).
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures: spicy chicken (60 F), buffalo wings (59 F), cubed chicken (50 F), sausage (62 F), ham (64 F) all stored in the pizza prep unit.
  • 4-501.11 - The pizza prep unit is not maintained in a state of repair and condition that meets the requirements (not maintaining an ambient air temperature of 41 F or below.
  • 4-501.114 - Critical The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions. When tested by inspector sanitizer was 200 ppm+. Sanitizer must be 50 to 100 ppm.
  • 5-205.11 - The handwashing sink was being used to drain cans of tomatoes.
  • 5-205.15B - Repeat The cold water faucet on the mop sink was observed out of operation.
  • 5-501.17 - Repeat There is no covered receptacle in the toilet room used by females.
  • 6-202.15 - The back door was observed propped open.
  • 6-501.11 - Repeat The following is not maintained in good repair:1. The walls to the left of the 3-part sink are not sealed (missing cove base, exposed dry wall, and crevices)2. The cove base on the exterior portions of the walk-in cooler to the right and left of the door are not maintained in good repair3. Underneath the handsink in the rest-room is covered in tape (not smooth, easily cleanable).
  • 6-501.12 - Repeat The floors throughout the establishment (kitchen and back room) need cleaning.
  • 7-202.11 - The can of Raid observed in the kitchen is not required for the operation and maintenance of the food establishment. Only licensed pest control personnel should spray for pests.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
October 07, 2008Routine611Details / Comments
  • 3-501.16A2 - Critical Foods cold holding at improper temperatures in the pizza prep unit (sausage 57 F, ham 56 F, cheese 54 F, chopped garlic 53 F). Need to repair unit in order to maintain an ambient air temperature of 41 F to safely hold potentially hazardous foods
  • 4-601.11A - Critical The slicer is not clean to sight and touch.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
February 21, 2008Critical Procedures30Details / Comments
  • 4-903.11 - Repeat Menu boxes were found not stored 6 inches above the floor.
  • 5-205.15B - Repeat The mop sink cold water fixture was noted damaged and/or in poor repair (this sink needs to be cleaned).
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the rest-room.
  • 6-501.11 - Repeat 1. The walls to the left of the 3-part sink are not sealed (missing cove base, exposed drywall, and crevices).2. The cove base on the exterior portions of the walk-in refrigerator to the right and left of the door is not maintained in good repair.3. There is tape on the wall underneath the rest-room handsink. Properly seal around the pipes and fill in the holes in the walls of the rest-room.
  • 6-501.12 - Repeat The floors were noted in need of cleaning in the back room and in the kitchen along walls.
December 12, 2006Routine05Details / Comments
  • 3-302.12 - Repeat There are some unlabeled food containers (i.e. salt).
  • 4-402.11 - Repeat The FRP wall panels behind the pizza prep unit and three part sink are not sealed to their adjoining walls. The kitchen hand sink, the rest-room hand sink, the right portion of the 3-part sink, and inbetween the two work counters to the right of the pizza prep refrigerator are no longer properly sealed to their adjoining walls or equipment.
  • 4-501.11 - The soap dispenser in the rest-room has fallen off the wall.
  • 4-602.11 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
  • 5-205.15B - The mop sink faucet fixture was noted damaged and/or in poor repair [constantly dripping and no cold water].
  • 5-501.113 - Repeat Outside refuse container was uncovered (one door and one lid were open).
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the rest-room.
  • 6-501.11 - Repeat There are some cracked and damaged floor tiles throughout the facility. There is some missing cove base to the left of the 3-part sink. There is some loose cove base to the right and left of the walk-in refrigerator door. The new walls contain crevices above and next to the cashier are not properly sealed (paint dry wall, and seal crevices).
  • 6-501.12 - Repeat Floors in the walk-in refrigerator and rest-room were noted in need of cleaning. There is a chicken wing bone on top of the hot water heater.
  • 6-501.16 - Repeat The mop is not hung up to air dry.
  • 9.2-3.3 - Corrected During Inspection Critical Repeat There is no certified food manager on duty.
June 11, 2006Routine210Details / Comments
  • 3-302.11 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.Dough pans are heavily soiled.
  • 3-302.12 - Repeat Unlabeled bulk food containers (flour/cornmeal? etc.).
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Crates of sodas stored on the floor.
  • 3-501.15 - Repeat The methods used for cooling were not adequate.Large, deep bucket of chicken at 125oF improperly cooling on prep table.
  • 3-501.16A2 - Critical Ham in the top portion of the pizza prep unit holding at 48oF.Chicken wings inside the pizza prep unit holding at 50oF.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (chicken wings) held more than 24 hours is not properly date marked.
  • 4-202.11 - Critical The food contact surface of the dough pans is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.(some of the plastic dough pans are cracked)
  • 4-202.16 - The nonfood contact surface of the metal prep table (cracks and crevices are not easily cleanable, need to be sealed or replaced) is not designed or constructed to be easily cleanable.
  • 4-204.112 - There was no temperature measuring device located in the pizza prep unit.
  • 4-402.11 - The FRP wall panels behind the pizza prep unit and three part sink are not sealed to the wall.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: metal prep table, hood, outside of pizza prep cooler.
  • 4-903.11 - Plastic dough pans stored on the floor under the pizza prep unit and at the back.Boxes of menus and other equipment stored on the floor.
  • 5-205.15B - The hot water is turned off at the hand sink.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Back door is propped open.
  • 6-303.11 - Repeat Inadequate light was noted in the hood (no bulb).
  • 6-501.11 - Repeat Missing floor tiles throughout the kitchen.Missing and loose cove base throughout the kitchen.Missing and stained ceiling tiles in the back.
  • 6-501.111 - Harborage conditions exist.Dead roaches in overhead light fixtures.
  • 6-501.12 - Repeat Floors throughout the kitchen are in need of cleaning.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 7-202.11 - Critical Repeat A can of "RAID" insect spray was found in the establishment.
  • 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
  • 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
May 11, 2006Routine616Details / Comments
  • 2-101.11 - Critical The Person in Charge was not available at the time of inspection.
  • 2-304.11 - Food employees are wearing soiled clothing. Dirty aprons are being re-used.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed making sandwiches without gloves.
  • 3-302.11 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (vegetables) in the walk-in refrigeration unit.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The dough trays are not washed and sanitized. Filthy.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Large buckets are used to store bagged cooked chicken. Use shallow pans uncovered to cool food properly.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (chicken, ham) held more than 24 hours is not properly date marked.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-101.11 - The food contact surface of the dirty boxes used to store cooked chicken in the walk-in refrigerator is not durable, or nonabsorbent.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizer (quat) at the three-compartment sink was ,100ppm.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: all counters, shelves, interior of the refrigerator/freezer, bulk food containers.
  • 4-602.12 - Repeat The food contact equipment surface of the pizza pans are observed soiled with accumulations of grime and debris.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the establisment.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 6-303.11 - Repeat The lightbulb in the hood was missing.
  • 6-501.11 - Repeat There were missing and damaged ceiling tiles in the establishhment. Some of the floor tiles were damaged in areas. The wall in the restroom was damaged and handsink needed to be re-caulked in the back. The prep table had crevices, cracks and chips which makes it difficult to clean.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old equipment from the establishment. Cease storing food in the broken refrigerator.
  • 6-501.12 - Repeat Floors need to be cleaned especially in corners and under equipment.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 7-202.11 - Critical Repeat RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
January 26, 2006Routine714Details / Comments
  • 2-101.11 - Critical The Person in Charge was not available at the time of inspection.
  • 2-304.11 - Food employees are wearing soiled clothing. Dirty aprons are being re-used.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed making sandwiches without gloves.
  • 3-302.11 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (vegetables) in the walk-in refrigeration unit.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The dough trays are not washed and sanitized. Filthy.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Large buckets are used to store bagged cooked chicken. Use shallow pans uncovered to cool food properly.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (chicken, ham) held more than 24 hours is not properly date marked.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-101.11 - The food contact surface of the dirty boxes used to store cooked chicken in the walk-in refrigerator is not durable, or nonabsorbent.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizer (quat) at the three-compartment sink was ,100ppm.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: all counters, shelves, interior of the refrigerator/freezer, bulk food containers.
  • 4-602.12 - Repeat The food contact equipment surface of the pizza pans are observed soiled with accumulations of grime and debris.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the establisment.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 6-303.11 - Repeat The lightbulb in the hood was missing.
  • 6-501.11 - Repeat There were missing and damaged ceiling tiles in the establishhment. Some of the floor tiles were damaged in areas. The wall in the restroom was damaged and handsink needed to be re-caulked in the back. The prep table had crevices, cracks and chips which makes it difficult to clean.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old equipment from the establishment. Cease storing food in the broken refrigerator.
  • 6-501.12 - Repeat Floors need to be cleaned especially in corners and under equipment.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 7-202.11 - Critical Repeat RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
January 26, 2006Routine714Details / Comments
  • 3-202.15 - Critical Food from damaged packaging offered for service. Severely dented can of pizza sauce and cherry deluxe filling were found in storage shelf.
  • 3-302.12 - Some food containers unlabeled. (spices)
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats and feta cheese not date marked.
  • 4-601.11 - The storage shelving, exterior of equipment, gaskets of refrigerator and the hood system were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The interior of reach-in refrigerator, slicer, cutting board, work table were observed soiled to sight and touch.
  • 4-602.12 - The food contact equipment surface of the pizza baking pans were observed soiled with accumulations of grime and debris.
  • 4-602.13 - The pizza oven had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the facility hand sinks.
  • 6-301.11 - Soap was not provided at the handwashing facility in the toilet room.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the toilet room.
  • 6-303.11 - Lights burn out in storage area and hood system..
  • 6-501.11 - Repeat Floor tiles missing by pizza oven.Baseboard in some area loose and or missing.Ceiling tiles missing.
  • 6-501.111 - Repeat Harborage conditions exist. Mice dropping observed at corners and back of equipment. Flies noted.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (unused ref)
  • 6-501.12 - Repeat Floor all over the facility was noted in need of cleaning.
  • 7-202.11 - Critical Spray can of "raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
May 02, 2005Routine414Details / Comments
  • 3-202.15 - Critical Food from damaged packaging offered for service. Severely dented can of pizza sauce and cherry deluxe filling were found in storage shelf.
  • 3-302.12 - Some food containers unlabeled. (spices)
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats and feta cheese not date marked.
  • 4-601.11 - The storage shelving, exterior of equipment, gaskets of refrigerator and the hood system were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The interior of reach-in refrigerator, slicer, cutting board, work table were observed soiled to sight and touch.
  • 4-602.12 - The food contact equipment surface of the pizza baking pans were observed soiled with accumulations of grime and debris.
  • 4-602.13 - The pizza oven had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the facility hand sinks.
  • 6-301.11 - Soap was not provided at the handwashing facility in the toilet room.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the toilet room.
  • 6-303.11 - Lights burn out in storage area and hood system..
  • 6-501.11 - Repeat Floor tiles missing by pizza oven.Baseboard in some area loose and or missing.Ceiling tiles missing.
  • 6-501.111 - Repeat Harborage conditions exist. Mice dropping observed at corners and back of equipment. Flies noted.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (unused ref)
  • 6-501.12 - Repeat Floor all over the facility was noted in need of cleaning.
  • 7-202.11 - Critical Spray can of "raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
May 02, 2005Routine414Details / Comments
  • 6-501.11 - Repeat Couple of floor tiles were chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted at the motor compartment of pepsi refrigerator.Roaches noted in the facility.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A hood system, old refrigerators, 3 pt sink etc.. were still in the facility.
  • 6-501.12 - Repeat Floor at corners and between walk-in refrigerators was noted in need of cleaning.
September 28, 2004Routine04Details / Comments
  • 6-501.11 - Repeat Some floor tiles chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Provide a service of an exterminator.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Organize and clean back area.
September 28, 2004Routine03Details / Comments
  • 6-501.11 - Repeat Couple of floor tiles were chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted at the motor compartment of pepsi refrigerator.Roaches noted in the facility.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A hood system, old refrigerators, 3 pt sink etc.. were still in the facility.
  • 6-501.12 - Repeat Floor at corners and between walk-in refrigerators was noted in need of cleaning.
September 28, 2004Routine04Details / Comments
  • 6-501.11 - Repeat Some floor tiles chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Provide a service of an exterminator.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Organize and clean back area.
September 28, 2004Routine03Details / Comments
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Several other pieces of equipment not operational in the facility. (a 3-pt sink, a hood system, pizza oven etc. Remove or put into operation.
  • 5-204.11 - Critical There is no handwashing lavatory within 25' of slicer, preventing routine handwashing by food workers.
  • 4-601.11A - Critical The interior of reach-in refrigerators were observed soiled to sight and touch.
  • 6-202.11 - The lights in the back area were not properly shielded, coated, or shatter-resistant.
  • 7-202.11 - Critical Spray cans of Insecticide were found in the establishment.
  • 6-501.12 - Floor under equipment, at corners, in the walk-in, and in the back area were noted in need of cleaning.
  • 6-501.11 - Holes on walls by slicer. Some cracks in walls by 3-pt sink and back area.Missing tiles above walk-in.Ceiling tiles stained, improperly fitted and holes noted in tiles.Corner guards of walls were noted in poor repairCouple of floor tiles chipped.Baseboards missing in the facility.Baseboard around walk-in was noted in poor repair.
  • 6-501.111 - Harborage conditions exist.Flies noted in prep area, by 3-pt sink and in the back area.Mice dropping noted in the establishment.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda bottles stored on floor.
  • 6-303.11 - Walk-in light was burn out.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands. (draining olives into sink)
  • 4-204.11 - Hood filter missing.
  • 4-501.11 - The door plate of the walk-in is damaged.Cover/box for electrical outlet missing.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the front area.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door is not rodent proof. Needs a seal (weather strip)
  • 5-205.15B - The faucet of the mop sink was noted leaking.
  • 4-601.11 - The exterior of equipment (refrigerators), walk-in shelves, bulk food containers, shelving were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were observed soiled.Light bulb cover in the hood system were observed soiled with grease and dirt.Pans too carbonized. Needs cleaning.
  • 4-402.11 - The 3-pt sink was not properly sealed to walls.Mop sink was not sealed to wall.
September 22, 2004Routine--Details / Comments
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Several other pieces of equipment not operational in the facility. (a 3-pt sink, a hood system, pizza oven etc. Remove or put into operation.
  • 5-204.11 - Critical There is no handwashing lavatory within 25' of slicer, preventing routine handwashing by food workers.
  • 4-601.11A - Critical The interior of reach-in refrigerators were observed soiled to sight and touch.
  • 6-202.11 - The lights in the back area were not properly shielded, coated, or shatter-resistant.
  • 7-202.11 - Critical Spray cans of Insecticide were found in the establishment.
  • 6-501.12 - Floor under equipment, at corners, in the walk-in, and in the back area were noted in need of cleaning.
  • 6-501.11 - Holes on walls by slicer. Some cracks in walls by 3-pt sink and back area.Missing tiles above walk-in.Ceiling tiles stained, improperly fitted and holes noted in tiles.Corner guards of walls were noted in poor repairCouple of floor tiles chipped.Baseboards missing in the facility.Baseboard around walk-in was noted in poor repair.
  • 6-501.111 - Harborage conditions exist.Flies noted in prep area, by 3-pt sink and in the back area.Mice dropping noted in the establishment.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda bottles stored on floor.
  • 6-303.11 - Walk-in light was burn out.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands. (draining olives into sink)
  • 4-204.11 - Hood filter missing.
  • 4-501.11 - The door plate of the walk-in is damaged.Cover/box for electrical outlet missing.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the front area.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door is not rodent proof. Needs a seal (weather strip)
  • 5-205.15B - The faucet of the mop sink was noted leaking.
  • 4-601.11 - The exterior of equipment (refrigerators), walk-in shelves, bulk food containers, shelving were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were observed soiled.Light bulb cover in the hood system were observed soiled with grease and dirt.Pans too carbonized. Needs cleaning.
  • 4-402.11 - The 3-pt sink was not properly sealed to walls.Mop sink was not sealed to wall.
September 22, 2004Routine--Details / Comments
  • 9.2-3.3 - Critical There is no certified food manager on duty.
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 4-501.11 - Pepsi refrigerator, several pieces of new equipment, prep refrigerator (holding water) and fain in the walk-in were observed in a state of disrepair and damaged.
  • 5-204.11 - Critical There is no handwashing lavatory at slicer, preventing routine handwashing by food workers.
  • 6-501.11 - Walls in toilet room(peeling paint), floor tiles missing on wall across from hood and a few floor tiles are chipped.
  • 6-202.11 - The light bulbs in the Coke refrigerator were not properly shielded, coated, or shatter-resistant.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in floors and shelving and the store floors.
  • 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 5-205.15B - The mop sink was noted damaged and/or in poor repair. No hot water.
August 30, 2004Routine27Details / Comments
  • 9.2-3.3 - Critical There is no certified food manager on duty.
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 4-501.11 - Pepsi refrigerator, several pieces of new equipment, prep refrigerator (holding water) and fain in the walk-in were observed in a state of disrepair and damaged.
  • 5-204.11 - Critical There is no handwashing lavatory at slicer, preventing routine handwashing by food workers.
  • 6-501.11 - Walls in toilet room(peeling paint), floor tiles missing on wall across from hood and a few floor tiles are chipped.
  • 6-202.11 - The light bulbs in the Coke refrigerator were not properly shielded, coated, or shatter-resistant.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in floors and shelving and the store floors.
  • 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 5-205.15B - The mop sink was noted damaged and/or in poor repair. No hot water.
August 30, 2004Routine27Details / Comments

September 10, 2009 (Critical Procedures)



Violations:
  • 3-501.16A2 - Critical Repeat Cheese, Pepproni and Ham cold holding at the improper temperature of 56F, 47-60F and 47F in "Knight" pizza prep refrigerator.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-601.11A - Critical The food-contact surface of the slicer is not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 6-501.111C - Critical A lot of dead roaches observed in the storage room area. A pest control technician walked-in during the inspection and applied roach bait.
    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.
Comments:
"Knight" pizza prep refrigerator is not maintained in a good state of repair. Water was observed with cheese floating inside the unit and gaskets observed moldy.
Please seal all the cracks, crevices and holes inside the building to reduce/minimize roach harborage and also repair the back-exit door since it also has a small hole/opening on the bottom.

January 05, 2009 (Routine)



Violations:
  • 4-201.11 - The small, dorm-sized refrigerator is not designed and constructed to be durable. All refrigeration units must be of commercial type quality and designed for use in restaurant settings.
    Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • 6-501.12 - The floor in the walk-in cooler needs cleaning.
    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.

November 07, 2008 (Routine)



Violations:
  • 2-103.11L - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. Manager on duty did not know what sanitizer sanitizer strength is required for the sanitizing of multi-use utensils.
    The person in charge shall ensure that employees are properly trained in food safety as it relates to their assigned duties.
  • 3-302.12 - Repeat Shaker container of flour found next to pizza transport bags not labeled properly.
    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.
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:Chicken wings (51 F), pepperoni (51 F), ham (46 F), and anchovies (43 F) all stored in the pizza prep unit.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-101.19 - The nonfood-contact surface of the counter prep area is not or smooth, easily cleanable (counter chipped, broken).
    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.
  • 4-402.11 - The sealant around handwashing sink needs to be replaced to prevent exposure to spillage or seepage.
    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; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
  • 4-501.11 - Repeat The pizza prep unit is not maintained in a state of repair and condition that meets the requirements (not maintaining ana ambient air temperature of 41 F or below).
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-501.114 - Critical Repeat The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions. When tested by inspector, sanitizer was 200 ppm+. Sanitizer must be 50 to 100 ppm.
    A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;MINIMUM CONCENTRATION(mg/L), MINIMUM TEMPERATURE[pH 10 or less °C (°F)], [pH 8 or less °C(°F)]25, 49(120), 49(120)50, 38(100), 24(75)100, 13(55), 13(55)The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code.
  • 6-501.12 - Repeat The floors in the back room need cleaning.
    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.
  • 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
    After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

October 07, 2008 (Routine)



Violations:
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Assistant manager on duty could not answer correctly inspectors questions regarding proper cold holding temperature.
    The person in charge shall ensure that employees are properly trained in food safety as it relates to their assigned duties.
  • 2-301.12A - Critical Food employees are not cleaning their hands and exposed portions of their arms. Observed an employee (Assistant manager) rinse off hands for a few seconds at handsink (which contained 2 large cans of tomatoes that were being drained of juices) and used no soap.
    Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
  • 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. Employee was observed outside on telephone and then returned to work without handwashing.
    Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
  • 3-302.12 - Containers of dry foods are not identified with the common name of the food.
    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.
  • 3-304.11 - Critical Large cans of tomatoes were observed being drained of their juices in the handsink.
    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; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
  • 3-501.13 - Spinach not thawed properly (sitting in water on side of 3 compartment sink).
    Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. If the food is then refrozen, significant numbers of bacteria and/or all preformed toxins are preserved.
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures: spicy chicken (60 F), buffalo wings (59 F), cubed chicken (50 F), sausage (62 F), ham (64 F) all stored in the pizza prep unit.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-501.11 - The pizza prep unit is not maintained in a state of repair and condition that meets the requirements (not maintaining an ambient air temperature of 41 F or below.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-501.114 - Critical The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions. When tested by inspector sanitizer was 200 ppm+. Sanitizer must be 50 to 100 ppm.
    A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;MINIMUM CONCENTRATION(mg/L), MINIMUM TEMPERATURE[pH 10 or less °C (°F)], [pH 8 or less °C(°F)]25, 49(120), 49(120)50, 38(100), 24(75)100, 13(55), 13(55)The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code.
  • 5-205.11 - The handwashing sink was being used to drain cans of tomatoes.
    A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
  • 5-205.15B - Repeat The cold water faucet on the mop sink was observed out of operation.
    A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
  • 5-501.17 - Repeat There is no covered receptacle in the toilet room used by females.
    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.
  • 6-202.15 - The back door was observed propped open.
    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; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
  • 6-501.11 - Repeat The following is not maintained in good repair:1. The walls to the left of the 3-part sink are not sealed (missing cove base, exposed dry wall, and crevices)2. The cove base on the exterior portions of the walk-in cooler to the right and left of the door are not maintained in good repair3. Underneath the handsink in the rest-room is covered in tape (not smooth, easily cleanable).
    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.
  • 6-501.12 - Repeat The floors throughout the establishment (kitchen and back room) need cleaning.
    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.
  • 7-202.11 - The can of Raid observed in the kitchen is not required for the operation and maintenance of the food establishment. Only licensed pest control personnel should spray for pests.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

February 21, 2008 (Critical Procedures)



Violations:
  • 3-501.16A2 - Critical Foods cold holding at improper temperatures in the pizza prep unit (sausage 57 F, ham 56 F, cheese 54 F, chopped garlic 53 F). Need to repair unit in order to maintain an ambient air temperature of 41 F to safely hold potentially hazardous foods
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-601.11A - Critical The slicer is not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

December 12, 2006 (Routine)



Violations:
  • 4-903.11 - Repeat Menu boxes were found not stored 6 inches above the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.15B - Repeat The mop sink cold water fixture was noted damaged and/or in poor repair (this sink needs to be cleaned).
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the rest-room.
    Install a covered refuse container for the disposal of feminine napkins in the rest-room.
  • 6-501.11 - Repeat 1. The walls to the left of the 3-part sink are not sealed (missing cove base, exposed drywall, and crevices).2. The cove base on the exterior portions of the walk-in refrigerator to the right and left of the door is not maintained in good repair.3. There is tape on the wall underneath the rest-room handsink. Properly seal around the pipes and fill in the holes in the walls of the rest-room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The floors were noted in need of cleaning in the back room and in the kitchen along walls.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 11, 2006 (Routine)



Violations:
  • 3-302.12 - Repeat There are some unlabeled food containers (i.e. salt).
    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.
  • 4-402.11 - Repeat The FRP wall panels behind the pizza prep unit and three part sink are not sealed to their adjoining walls. The kitchen hand sink, the rest-room hand sink, the right portion of the 3-part sink, and inbetween the two work counters to the right of the pizza prep refrigerator are no longer properly sealed to their adjoining walls or equipment.
    Re-seal the units to their adjoining equipment or walls since they are exposed to spillage or seepage.
  • 4-501.11 - The soap dispenser in the rest-room has fallen off the wall.
    Repair or replace the soap dispenser in accordance with the manufacturer's specifications.
  • 4-602.11 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 5-205.15B - The mop sink faucet fixture was noted damaged and/or in poor repair [constantly dripping and no cold water].
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.113 - Repeat Outside refuse container was uncovered (one door and one lid were open).
    Cover all waste containers when not in continuous use.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the rest-room.
    Install a covered refuse container for the disposal of feminine napkins in the rest-room.
  • 6-501.11 - Repeat There are some cracked and damaged floor tiles throughout the facility. There is some missing cove base to the left of the 3-part sink. There is some loose cove base to the right and left of the walk-in refrigerator door. The new walls contain crevices above and next to the cashier are not properly sealed (paint dry wall, and seal crevices).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floors in the walk-in refrigerator and rest-room were noted in need of cleaning. There is a chicken wing bone on top of the hot water heater.
    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.
  • 6-501.16 - Repeat The mop is 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.
  • 9.2-3.3 - Corrected During Inspection Critical Repeat There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
Comments:
1. Include the "consume by,""sell by," or "discard by" dates on the containers/packages of potentially hazardous ready-to-eat foods.
2. The pizza dough pans are owned by the pizza dough company, "Fresh Dough Co.," located in Baltimore, MD who delivers them, pick's them up, and cleans them.

May 11, 2006 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.Dough pans are heavily soiled.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 3-302.12 - Repeat Unlabeled bulk food containers (flour/cornmeal? etc.).
    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.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Crates of sodas stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15 - Repeat The methods used for cooling were not adequate.Large, deep bucket of chicken at 125oF improperly cooling on prep table.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.16A2 - Critical Ham in the top portion of the pizza prep unit holding at 48oF.Chicken wings inside the pizza prep unit holding at 50oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (chicken wings) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-202.11 - Critical The food contact surface of the dough pans is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.(some of the plastic dough pans are cracked)
    Repair or replace the dough pans to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
  • 4-202.16 - The nonfood contact surface of the metal prep table (cracks and crevices are not easily cleanable, need to be sealed or replaced) is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the pizza prep unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-402.11 - The FRP wall panels behind the pizza prep unit and three part sink are not sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: metal prep table, hood, outside of pizza prep cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Plastic dough pans stored on the floor under the pizza prep unit and at the back.Boxes of menus and other equipment stored on the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.15B - The hot water is turned off at the hand sink.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Back door is propped open.
    Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11 - Repeat Inadequate light was noted in the hood (no bulb).
    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.
  • 6-501.11 - Repeat Missing floor tiles throughout the kitchen.Missing and loose cove base throughout the kitchen.Missing and stained ceiling tiles in the back.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Harborage conditions exist.Dead roaches in overhead light fixtures.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat Floors throughout 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.
  • 6-501.16 - Repeat Mops and brooms are 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.
  • 7-202.11 - Critical Repeat A can of "RAID" insect spray was found in the establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
    Post the permit in a location that is conspicuous to consumers.
  • 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

January 26, 2006 (Routine)



Violations:
  • 2-101.11 - Critical The Person in Charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Code's objectives are fulfilled.
  • 2-304.11 - Food employees are wearing soiled clothing. Dirty aprons are being re-used.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed making sandwiches without gloves.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-302.11 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (vegetables) in the walk-in 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.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The dough trays are not washed and sanitized. Filthy.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.15 - The methods used for cooling were not adequate.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Large buckets are used to store bagged cooked chicken. Use shallow pans uncovered to cool food properly.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (chicken, ham) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 4-101.11 - The food contact surface of the dirty boxes used to store cooked chicken in the walk-in refrigerator is not durable, or nonabsorbent.
    Discard the boxes and replace them with durable, corrosion resistant, and nonabsorbent food-grade containers.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizer (quat) at the three-compartment sink was ,100ppm.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: all counters, shelves, interior of the refrigerator/freezer, bulk food containers.
    Clean and sanitize these surfaces for food contact.
  • 4-602.12 - Repeat The food contact equipment surface of the pizza pans are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the establisment.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-303.11 - Repeat The lightbulb in the hood was missing.
    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.
  • 6-501.11 - Repeat There were missing and damaged ceiling tiles in the establishhment. Some of the floor tiles were damaged in areas. The wall in the restroom was damaged and handsink needed to be re-caulked in the back. The prep table had crevices, cracks and chips which makes it difficult to clean.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old equipment from the establishment. Cease storing food in the broken refrigerator.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12 - Repeat Floors need to be cleaned especially in corners and under equipment.
    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.
  • 6-501.16 - Mops and brooms are 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.
  • 7-202.11 - Critical Repeat RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

January 26, 2006 (Routine)



Violations:
  • 2-101.11 - Critical The Person in Charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Code's objectives are fulfilled.
  • 2-304.11 - Food employees are wearing soiled clothing. Dirty aprons are being re-used.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed making sandwiches without gloves.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-302.11 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (vegetables) in the walk-in 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.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The dough trays are not washed and sanitized. Filthy.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.15 - The methods used for cooling were not adequate.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Large buckets are used to store bagged cooked chicken. Use shallow pans uncovered to cool food properly.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (chicken, ham) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 4-101.11 - The food contact surface of the dirty boxes used to store cooked chicken in the walk-in refrigerator is not durable, or nonabsorbent.
    Discard the boxes and replace them with durable, corrosion resistant, and nonabsorbent food-grade containers.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizer (quat) at the three-compartment sink was ,100ppm.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: all counters, shelves, interior of the refrigerator/freezer, bulk food containers.
    Clean and sanitize these surfaces for food contact.
  • 4-602.12 - Repeat The food contact equipment surface of the pizza pans are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the establisment.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-303.11 - Repeat The lightbulb in the hood was missing.
    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.
  • 6-501.11 - Repeat There were missing and damaged ceiling tiles in the establishhment. Some of the floor tiles were damaged in areas. The wall in the restroom was damaged and handsink needed to be re-caulked in the back. The prep table had crevices, cracks and chips which makes it difficult to clean.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old equipment from the establishment. Cease storing food in the broken refrigerator.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12 - Repeat Floors need to be cleaned especially in corners and under equipment.
    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.
  • 6-501.16 - Mops and brooms are 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.
  • 7-202.11 - Critical Repeat RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

May 02, 2005 (Routine)



Violations:
  • 3-202.15 - Critical Food from damaged packaging offered for service. Severely dented can of pizza sauce and cherry deluxe filling were found in storage shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-302.12 - Some food containers unlabeled. (spices)
    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.
  • 3-304.14 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats and feta cheese not date marked.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 4-601.11 - The storage shelving, exterior of equipment, gaskets of refrigerator and the hood system were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The interior of reach-in refrigerator, slicer, cutting board, work table were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 4-602.12 - The food contact equipment surface of the pizza baking pans were observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
  • 4-602.13 - The pizza oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the facility hand sinks.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 6-301.11 - Soap was not provided at the handwashing facility in the toilet room.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the toilet room.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Lights burn out in storage area and hood system..
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.11 - Repeat Floor tiles missing by pizza oven.Baseboard in some area loose and or missing.Ceiling tiles missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Repeat Harborage conditions exist. Mice dropping observed at corners and back of equipment. Flies noted.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (unused ref)
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12 - Repeat Floor all over the facility was 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.
  • 7-202.11 - Critical Spray can of "raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

May 02, 2005 (Routine)



Violations:
  • 3-202.15 - Critical Food from damaged packaging offered for service. Severely dented can of pizza sauce and cherry deluxe filling were found in storage shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-302.12 - Some food containers unlabeled. (spices)
    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.
  • 3-304.14 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats and feta cheese not date marked.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request.
  • 4-601.11 - The storage shelving, exterior of equipment, gaskets of refrigerator and the hood system were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The interior of reach-in refrigerator, slicer, cutting board, work table were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 4-602.12 - The food contact equipment surface of the pizza baking pans were observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
  • 4-602.13 - The pizza oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the facility hand sinks.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 6-301.11 - Soap was not provided at the handwashing facility in the toilet room.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the toilet room.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Lights burn out in storage area and hood system..
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.11 - Repeat Floor tiles missing by pizza oven.Baseboard in some area loose and or missing.Ceiling tiles missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Repeat Harborage conditions exist. Mice dropping observed at corners and back of equipment. Flies noted.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (unused ref)
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12 - Repeat Floor all over the facility was 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.
  • 7-202.11 - Critical Spray can of "raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

September 28, 2004 (Routine)



Violations:
  • 6-501.11 - Repeat Couple of floor tiles were chipped.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted at the motor compartment of pepsi refrigerator.Roaches noted in the facility.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A hood system, old refrigerators, 3 pt sink etc.. were still in the facility.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12 - Repeat Floor at corners and between walk-in refrigerators was 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.
Comments:
ESTABLISHMENT KEPT CLOSED UNTIL ALL UNUSED EQUIPMENT ARE REMOVED FROM THE PREMISE AS AGREED.

September 28, 2004 (Routine)



Violations:
  • 6-501.11 - Repeat Some floor tiles chipped.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Repeat Harborage conditions exist. Provide a service of an exterminator.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Organize and clean back area.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
ESTABLISHMENT REOPENED.

September 28, 2004 (Routine)



Violations:
  • 6-501.11 - Repeat Couple of floor tiles were chipped.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted at the motor compartment of pepsi refrigerator.Roaches noted in the facility.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A hood system, old refrigerators, 3 pt sink etc.. were still in the facility.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12 - Repeat Floor at corners and between walk-in refrigerators was 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.
Comments:
ESTABLISHMENT KEPT CLOSED UNTIL ALL UNUSED EQUIPMENT ARE REMOVED FROM THE PREMISE AS AGREED.

September 28, 2004 (Routine)



Violations:
  • 6-501.11 - Repeat Some floor tiles chipped.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Repeat Harborage conditions exist. Provide a service of an exterminator.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Organize and clean back area.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
ESTABLISHMENT REOPENED.

September 22, 2004 (Routine)



Violations:
  • 9.2-3.1a - The establishment is being operated without a valid license.
    Cease operation immediately until a valid license is issued.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Several other pieces of equipment not operational in the facility. (a 3-pt sink, a hood system, pizza oven etc. Remove or put into operation.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 5-204.11 - Critical There is no handwashing lavatory within 25' of slicer, preventing routine handwashing by food workers.
    Install an additional handwashing lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 4-601.11A - Critical The interior of reach-in refrigerators were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 6-202.11 - The lights in the back area were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 7-202.11 - Critical Spray cans of Insecticide were found in the establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 6-501.12 - Floor under equipment, at corners, in the walk-in, and in the back area were 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.
  • 6-501.11 - Holes on walls by slicer. Some cracks in walls by 3-pt sink and back area.Missing tiles above walk-in.Ceiling tiles stained, improperly fitted and holes noted in tiles.Corner guards of walls were noted in poor repairCouple of floor tiles chipped.Baseboards missing in the facility.Baseboard around walk-in was noted in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Harborage conditions exist.Flies noted in prep area, by 3-pt sink and in the back area.Mice dropping noted in the establishment.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda bottles stored on floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-303.11 - Walk-in light was burn out.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands. (draining olives into sink)
    The handwashing facility identified above is to be used for washing hands only.
  • 4-204.11 - Hood filter missing.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 4-501.11 - The door plate of the walk-in is damaged.Cover/box for electrical outlet missing.
    Repair or replace the door plate in accordance with the manufacturer's specifications.
  • 4-904.11 - 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.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the front area.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3-304.14 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door is not rodent proof. Needs a seal (weather strip)
    Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 5-205.15B - The faucet of the mop sink was noted leaking.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-601.11 - The exterior of equipment (refrigerators), walk-in shelves, bulk food containers, shelving were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were observed soiled.Light bulb cover in the hood system were observed soiled with grease and dirt.Pans too carbonized. Needs cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-402.11 - The 3-pt sink was not properly sealed to walls.Mop sink was not sealed to wall.
    Seal the unit to the table to minimize the need for cleaning or elevate the unit on legs that provide at least 4" of clearance between the table and equipment to allow for routine cleaning.
Comments:
TEMPORARY PERMIT ISSUED TO EXPIRE AT THE END OF BUSINESS DAY, 9?27?04.
ALL VIOLATIONS MUST BE CORRECTED. A RECHECK WILL BE DONE TO DETERMINE COMPLIANCE AND WHETHER LICENSE WILL BE ISSUED.

September 22, 2004 (Routine)



Violations:
  • 9.2-3.1a - The establishment is being operated without a valid license.
    Cease operation immediately until a valid license is issued.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Several other pieces of equipment not operational in the facility. (a 3-pt sink, a hood system, pizza oven etc. Remove or put into operation.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 5-204.11 - Critical There is no handwashing lavatory within 25' of slicer, preventing routine handwashing by food workers.
    Install an additional handwashing lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 4-601.11A - Critical The interior of reach-in refrigerators were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 6-202.11 - The lights in the back area were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 7-202.11 - Critical Spray cans of Insecticide were found in the establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 6-501.12 - Floor under equipment, at corners, in the walk-in, and in the back area were 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.
  • 6-501.11 - Holes on walls by slicer. Some cracks in walls by 3-pt sink and back area.Missing tiles above walk-in.Ceiling tiles stained, improperly fitted and holes noted in tiles.Corner guards of walls were noted in poor repairCouple of floor tiles chipped.Baseboards missing in the facility.Baseboard around walk-in was noted in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Harborage conditions exist.Flies noted in prep area, by 3-pt sink and in the back area.Mice dropping noted in the establishment.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda bottles stored on floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-303.11 - Walk-in light was burn out.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands. (draining olives into sink)
    The handwashing facility identified above is to be used for washing hands only.
  • 4-204.11 - Hood filter missing.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 4-501.11 - The door plate of the walk-in is damaged.Cover/box for electrical outlet missing.
    Repair or replace the door plate in accordance with the manufacturer's specifications.
  • 4-904.11 - 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.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the front area.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3-304.14 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door is not rodent proof. Needs a seal (weather strip)
    Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 5-205.15B - The faucet of the mop sink was noted leaking.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-601.11 - The exterior of equipment (refrigerators), walk-in shelves, bulk food containers, shelving were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were observed soiled.Light bulb cover in the hood system were observed soiled with grease and dirt.Pans too carbonized. Needs cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-402.11 - The 3-pt sink was not properly sealed to walls.Mop sink was not sealed to wall.
    Seal the unit to the table to minimize the need for cleaning or elevate the unit on legs that provide at least 4" of clearance between the table and equipment to allow for routine cleaning.
Comments:
TEMPORARY PERMIT ISSUED TO EXPIRE AT THE END OF BUSINESS DAY, 9?27?04.
ALL VIOLATIONS MUST BE CORRECTED. A RECHECK WILL BE DONE TO DETERMINE COMPLIANCE AND WHETHER LICENSE WILL BE ISSUED.

August 30, 2004 (Routine)



Violations:
  • 9.2-3.3 - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
  • 9.2-3.1a - The establishment is being operated without a valid license.
    Cease operation immediately until a valid license is issued.
  • 4-501.11 - Pepsi refrigerator, several pieces of new equipment, prep refrigerator (holding water) and fain in the walk-in were observed in a state of disrepair and damaged.
    Repair the Pepsi refrigerator, pieces of new equipment, prep refrigerator and fan in the walk-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 5-204.11 - Critical There is no handwashing lavatory at slicer, preventing routine handwashing by food workers.
    Install an additional handwashing lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 6-501.11 - Walls in toilet room(peeling paint), floor tiles missing on wall across from hood and a few floor tiles are chipped.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - The light bulbs in the Coke refrigerator were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in floors and shelving and the store floors.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 5-205.15B - The mop sink was noted damaged and/or in poor repair. No hot water.
    Repair the plumbing fixtures so that they are in good operating condition.

August 30, 2004 (Routine)



Violations:
  • 9.2-3.3 - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
  • 9.2-3.1a - The establishment is being operated without a valid license.
    Cease operation immediately until a valid license is issued.
  • 4-501.11 - Pepsi refrigerator, several pieces of new equipment, prep refrigerator (holding water) and fain in the walk-in were observed in a state of disrepair and damaged.
    Repair the Pepsi refrigerator, pieces of new equipment, prep refrigerator and fan in the walk-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 5-204.11 - Critical There is no handwashing lavatory at slicer, preventing routine handwashing by food workers.
    Install an additional handwashing lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 6-501.11 - Walls in toilet room(peeling paint), floor tiles missing on wall across from hood and a few floor tiles are chipped.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - The light bulbs in the Coke refrigerator were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in floors and shelving and the store floors.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 5-205.15B - The mop sink was noted damaged and/or in poor repair. No hot water.
    Repair the plumbing fixtures so that they are in good operating condition.

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