Burger King #316, 700 West Broad St, Falls Church, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King #316
Address: 700 West Broad St, Falls Church, Virginia
Total inspections: 30
Last inspection: Oct 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: top burger in pan of cooked burgers under oven conveyor belt observed at 130FOctober 14, 2009Risk Factor Assessment10Details / Comments
No violation noted during this evaluation. April 24, 2009Follow-up00Details / Comments
43.1-3-5(a)-(c) - Critical The establishment has voluntarily closed and the permit to operate suspended due to the following imminent health hazard: fire suppression material discharge over grillApril 23, 2009Routine10Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 4-703.11(C) - Critical Some food contact surfaces observed not sanitized for required 7 seconds in chlorine based sanitizer
March 03, 2009Critical Procedures20Details / Comments
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: tongs in reach in freezer in contact with metal shelving
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at restroom
  • 6-501.12(A) - Observed that the restroom floor is in need of cleaning.
January 16, 2009Routine--Details / Comments
4-601.11(A) - Corrected During Inspection Critical Observed plastic pans soiled with food debris on a rack designated for clean equipment.September 11, 2008Critical Procedures10Details / Comments
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee dispensed soap into her hands and washed for approximately 5 seconds. Note: Employee washed her hands again and EHS reiterated proper handwashing to the employee and CFM.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) observed raw fish in contact with onion rings in the 1 DR reach-in freezer. 2) observed raw chicken stars and chicken tenders stored above a box of loaded potatoes in the walk-in freezer.
  • 4-501.11(B) - The right door gasket of the Beverage Air reach-in refrigerator is torn.
June 10, 2008Routine21Details / Comments
3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed uncooked chicken stored over uncooked veggie patties and uncooked breaded fish.December 07, 2007Critical Procedures10Details / Comments
4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged): walk in refrigerator.June 04, 2007Follow-up01Details / Comments
  • 12.1-10(a) - Corrected During Inspection The establishment has not posted the permit to operate in a conspicuous location.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese at 57F and tomatoes at 67F.
  • 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: ice machine is in disrepair. The front cover is damaged and the ice is exposed.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged): walk in refrigerator.
  • 4-901.11(A) - Corrected During Inspection Plastic and metal pans were found stacked while wet after cleaning and chemical sanitization.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  • 6-501.11 - Observed that the walk in freezer is not maintained in good repair. There is a water leak in the freezer that needs to be fixed.
  • 6-501.12(A) - Observed that the floors and walls around the fryers and frozen drink machine is in need of cleaning.
May 21, 2007Routine27Details / Comments
No violation noted during this evaluation. December 08, 2006Follow-up00Details / Comments
  • 3-302.11(A)(2) - Critical Observed raw chicken patties stored over raw fish fillets in walk in cooler.
  • 3-501.16(A)(2)(a) - Critical The following foods in the walk in cooler are cold holding at improper temperatures: sauteed mushroom 48 F, white cheese 46 F, yellow american cheese 45 F, sliced ham 44 F, whoppers 47, 45 F.
  • 4-301.11 - Walk in cooler is not currently operating as required to hold food at a temperature of 41f or below.
  • 4-501.11(A) - Door on cabinet under soda fountain is no longer attached to hinge.
  • 4-501.11(B) - The door gasket of the walk in cooler is torn.
  • 4-502.11(C) - The ambient air temperature gauge on the walk in cooler is not in good repair and/ or not accurate in the range of use. It read 22 F when the actual temperature was 44 F.
  • 4-903.11(A) - Corrected During Inspection Single service lids and straws stored under soda fountain were contaminated with soda that had dripped down onto them.
  • 6-202.11(A) - Lights bulb(s) in the outdoor storage room are not covered by a protective shielding. Also shield over a light fixture near the broiler is broken.
December 07, 2006Routine26Details / Comments
No violation noted during this evaluation. March 22, 2006Complaint00Details / Comments
No violation noted during this evaluation. March 22, 2006Complaint00Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Canadian bacon on line and creamers on ice cold holding at improper temperatures.
  • 5-202.12A - Corrected During Inspection Hot water at sinks was 96 F due to water heater being turned down.
March 14, 2006Critical Procedures11Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Canadian bacon on line and creamers on ice cold holding at improper temperatures.
  • 5-202.12A - Corrected During Inspection Hot water at sinks was 96 F due to water heater being turned down.
March 14, 2006Critical Procedures11Details / Comments
  • 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16B - Critical Creamers, cheeses, ham, bacon and other items in walk-in cooler cold holding at improper temperatures.
  • 4-301.11 - The walk-in cooler is operating at @ 50 F and is not maintaining stored foods at the required 41 F.
  • 4-502.11A - Corrected During Inspection Carving knife was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 4-602.11E - Corrected During Inspection Metal panel in the ice machine is soiled with a slight mold growth.
  • 4-903.11B - Corrected During Inspection Repeat Clean single use cups were observed stored uncovered at customer service area..
  • 5-103.11A - Corrected During Inspection Critical There was no hot water at a temperature of at least 110 F at the handsinks or three vat sinks. This was the apparent result of a staff member adjusting the water heater and not restoring it to its proper setting.
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered due to open access doors..
  • 6-202.14 - Repeat The self closing device for the mens toilet room is missing.
  • 6-202.15 - Rear door closer is not working properly resulting in the door remaining open.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at kitchen hand sink. .
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in men's toilet room
  • 6-305.11B - Corrected During Inspection Employee Fleece clothing item found stored on shelf with food related items.
  • 6-501.11 - Wall tiles near rear door are loose.
  • 7-201.11B - Corrected During Inspection Critical Clreaner solutions stored over three vat sink.
September 23, 2005Routine511Details / Comments
  • 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16B - Critical Creamers, cheeses, ham, bacon and other items in walk-in cooler cold holding at improper temperatures.
  • 4-301.11 - The walk-in cooler is operating at @ 50 F and is not maintaining stored foods at the required 41 F.
  • 4-502.11A - Corrected During Inspection Carving knife was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 4-602.11E - Corrected During Inspection Metal panel in the ice machine is soiled with a slight mold growth.
  • 4-903.11B - Corrected During Inspection Repeat Clean single use cups were observed stored uncovered at customer service area..
  • 5-103.11A - Corrected During Inspection Critical There was no hot water at a temperature of at least 110 F at the handsinks or three vat sinks. This was the apparent result of a staff member adjusting the water heater and not restoring it to its proper setting.
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered due to open access doors..
  • 6-202.14 - Repeat The self closing device for the mens toilet room is missing.
  • 6-202.15 - Rear door closer is not working properly resulting in the door remaining open.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at kitchen hand sink. .
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in men's toilet room
  • 6-305.11B - Corrected During Inspection Employee Fleece clothing item found stored on shelf with food related items.
  • 6-501.11 - Wall tiles near rear door are loose.
  • 7-201.11B - Corrected During Inspection Critical Clreaner solutions stored over three vat sink.
September 23, 2005Routine511Details / Comments
No violation noted during this evaluation. June 17, 2005Complaint00Details / Comments
No violation noted during this evaluation. June 17, 2005Complaint00Details / Comments
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Walk-in freezer.
  • 4-501.11B - Bricks holding up shelving in walk-in freezer.
  • 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11C - Area under the drink dispensers is soiled and has some litter.
  • 4-903.11B - Single service cups are not adequately protectyed on the serving counter.
  • 5-501.113B - Outside refuse container was uncovered.
  • 6-202.14 - Toilet room door is not provided with a self-closing door. Men's room door has no self closing device
  • 6-303.11A - Inadequate lighting was noted in the Waqlk-in refrigerator.
March 10, 2005Routine--Details / Comments
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Walk-in freezer.
  • 4-501.11B - Bricks holding up shelving in walk-in freezer.
  • 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11C - Area under the drink dispensers is soiled and has some litter.
  • 4-903.11B - Single service cups are not adequately protectyed on the serving counter.
  • 5-501.113B - Outside refuse container was uncovered.
  • 6-202.14 - Toilet room door is not provided with a self-closing door. Men's room door has no self closing device
  • 6-303.11A - Inadequate lighting was noted in the Waqlk-in refrigerator.
March 10, 2005Routine--Details / Comments
No violation noted during this evaluation. March 08, 2005Complaint00Details / Comments
No violation noted during this evaluation. January 03, 2005Follow-up00Details / Comments
  • 4-903.11B - Corrected During Inspection Plastic cover on cups needs to be raised to cover rims of cups. drink cup lids not inverted to protect inner surface.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Water bottle with lid that is repeatedly removed and replaced allows hands close contact with lip contact surface.
  • 4-502.13A - Manufacturer containers (pickle buckets) were observed reused for the storage of food or ice
  • 6-501.11 - Repeat Floor tiles in mop sink and near by floor are damaged or missing.
  • 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator (< 10 FC).
  • 4-204.112D - Temperature measuring device in walk-in refrigerator reads higher than actual temperature.
  • 4-501.11B - The following items are damaged and need to bre replaced:1. Door gasket on ice machine2. Hinge on door of Beverage Air refrigerator3. Lid on customer ice machine is damaged4. Rusting shelves in the under counter refrigerator.5. Damaged walk-in freezer door exposing insulaton.
  • 4-601.11A - Corrected During Inspection Critical Soiled tongs found with clean items.
  • 5-501.115 - Grease barrel and ground is soiled with grease. Numerous bird droppings on dumpster indicating that the doors have been open.
  • 6-301.14 - Handwash sign in mens toilet room is damaged.
January 03, 2005Routine28Details / Comments
6-501.11 - Repeat Found physical structure is not maintained in good repair with boken coving in places, hole in wall beside electrical boxes, and electrical outlet over bulkhead of sign at front service/cookline area with elctrical tape.August 05, 2004Complaint01Details / Comments
  • 3-303.11 - Found carton of orange juice on ice in ice bin at window; therefore, ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 6-501.11 - Repeat Physical structure found not maintained in good repair in the following areas:1. electrical outlet under sign bulkhead at front service/prep area where water dripped and stained found covered with elctrical tape;2. hole found in wall beside electrical boxes near back door;3. coving observed broken in places;4. some ceiling tiles in dining room observed wet, stained, and sagging.
  • 5-103.11B - Critical The water heater / boiler serving the food service establishment was found with pilot light not burning, and 3-compartment sink water would not reach hot, or warm, temperature.
  • 4-501.114A - Critical Chlorine sanitizing solution found in buckets near front service/prep area were found not at an acceptable concentration --- too low at leass than 50 PPM chlorine.
  • 2-401.11A - Critical Repeat Found water bottle lying on box of packaged food on lower shelf in back area.
  • 4-602.11E - Surfaces of the drink machine nozzles, and parts, at the window, and in the dining room, were found soiled with accumulations of grime and mold.
  • 5-205.11A - The handsink beside the warewash area was found blocked with pan in the basin, preventing access by employees for easy handwashing.
  • 4-501.11A - Walkin found at 45F ambient air.
  • 4-903.11A - Found lids of cups facing upward on dining room service area; and containers facing upward at prep area.
  • 3-501.13 - Observed chicken thawing on tray, at RT at 3-compartment sink.
  • 6-202.15 - Found door wide open, of storage building in back corner of parking lot.
  • 4-501.11B - Found holes in back stainless steel wall of top of basins of 3-compartment sink; and found vent with hole in it, of ice machine in back area.
  • 5-205.15A - Critical Cookline, front area, handsink found not working, and water tuned off; and,women's rest room toilet found running and with no handle to flush toilet, and with hole in back lid of toilet.
August 05, 2004Routine49Details / Comments
  • 3-305.11A2 - Hand washing sink located next to the drain board of the sanitizing basin of the three compartment sink. Drain board for air drying equipment and utensils.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  • 12.1-12A - Critical There was no Certified Food Manager on duty a the start of the investigation. A Certified Food Manager must be on duty at all times to monitor food preparation and operation of the establishment.
  • 6-501.11 - Water leaks/drips observed in the following areas: at the menu board on the front line, from the vent at the back prep line, from a ceiling tiles at the side exit to the dine area and at the ceiling, next to the wall of the back preparation table.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the cook line.
February 03, 2004Complaint23Details / Comments
No violation noted during this evaluation. January 02, 2004Complaint00Details / Comments
6-501.111C - Critical Repeat 1. One (1) live roach observed in the men's rest room. 2. Previous Pest control report indicated heavy activity of roaches.November 24, 2003Complaint10Details / Comments



October 14, 2009 (Risk Factor Assessment)



Violation: 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: top burger in pan of cooked burgers under oven conveyor belt observed at 130F
Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth.
Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
MAINTENANCE:
*Water Heater: AO Smith Model: SBT-75-75-NET
*Dish Machine: N/A
*Grease Trap: cleaned quarterly
*Hood Filters: cleaned monthly
*Hood System: cleaned monthly
*Pest Control Services: conducted monthly

April 24, 2009 (Follow-up)

Comments:
facility fire suppression and broiler were serviced by contractors and per CFM fire marshall respresentative indicated that facility is free of any safety hazards after yesterday's fire suppression discharge. Facility is reopened and kitchen operation/food service may begin at any time.

April 23, 2009 (Routine)



Violation: 43.1-3-5(a)-(c) - Critical The establishment has voluntarily closed and the permit to operate suspended due to the following imminent health hazard: fire suppression material discharge over grill
The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
Comments:
Facility fire suppression discharged over broiler at approximately noon today. Facility ceased food service and sales. Currently the facility has contracted technicians recharging fire suppression material as well as repair and cleaning of broiler. Broiler may have had grease or meat buildup inside per CFM
Currently facility will await fire marshall to obtain documentation showing that broiler and suppression system are fully operational. At that time facility may contact EHS to obtain permission to reopen food service operation.
All foods that may have been tainted during this event are being discarded, all food contact surfaces are being sanitized and oil supply in fryers is being replaced accordingly

March 03, 2009 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 4-703.11(C) - Critical Some food contact surfaces observed not sanitized for required 7 seconds in chlorine based sanitizer
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine for 7 seconds or more at 100F
Comments:
A critical procedures inspection was conducted in response to a suspected food borne illness complaint; suspect meal consisted of a whopper with cheese, tomato. lettuce and mayonnaise. Purchase was made on 2/24 at 5 pm.
MAINTENANCE:
*Water Heater: AO Smith Model: SBT-75-75-NET
*Dish Machine: N/A
*Grease Trap: cleaned quarterly
*Hood Filters: cleaned monthly Last service: 4/2/07
*Hood System: cleaned monthly Last service: 4/2/07
*Pest Control Services: conducted monthly

January 16, 2009 (Routine)



Violations:
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
    Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: tongs in reach in freezer in contact with metal shelving
    During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean sanitized portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at restroom
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided by the Health Dept.
  • 6-501.12(A) - Observed that the restroom floor is in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
The purpose of this visit was to conduct a routine inspection.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
MAINTENANCE:
*Water Heater: AO Smith Model: SBT-75-75-NET
*Dish Machine: N/A
*Grease Trap: cleaned quarterly
*Hood Filters: cleaned monthly Last service: 4/2/07
*Hood System: cleaned monthly Last service: 4/2/07
*Pest Control Services: conducted monthly

September 11, 2008 (Critical Procedures)



Violation: 4-601.11(A) - Corrected During Inspection Critical Observed plastic pans soiled with food debris on a rack designated for clean equipment.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
Comments:
The purpose of this visit was to conduct a critical procedures inspection in response to a complaint for a possible foodborne illness received on 9/10/2008.
Notes to the operator:
Thermometers must be calibrated to ensure accuracy. Calibrate your thermometer by putting the probe into a cup of ice water. The temperature should read 32F (+ or - 2 degrees). Refer to thermometer manual for calibration instructions. Establishment's thermometer was reading accurately today.

June 10, 2008 (Routine)



Violations:
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee dispensed soap into her hands and washed for approximately 5 seconds. Note: Employee washed her hands again and EHS reiterated proper handwashing to the employee and CFM.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) observed raw fish in contact with onion rings in the 1 DR reach-in freezer. 2) observed raw chicken stars and chicken tenders stored above a box of loaded potatoes in the walk-in freezer.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 4-501.11(B) - The right door gasket of the Beverage Air reach-in refrigerator is torn.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Comments:
The purpose of this visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: State, SBF7575NE, 75,100 BTU
*Dish Machine: n/a, chlorine in 3 vat was observed at 100 ppm
*Grease Trap: cleaned 2-3/week
*Hood Filters: cleaned daily
*Hood System: cleaned monthly, last service was 5/28/08
*Pest Control Services: obtained monthly, no activity noted during today's inspection.
** Additional information on foodborne illness was provided.

December 07, 2007 (Critical Procedures)



Violation: 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed uncooked chicken stored over uncooked veggie patties and uncooked breaded fish.
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
Comments:
The purpose of today's visit was to conduct a critical procedures inspection.
** The establishment is already using Time as a Public Health Control for the items asterisked in the food temperatures section of this report, however, the agreement is not in writing with the Health Department. The proper documentation for the Time as a Public Health Control agreement between Burger King #316 and the Health Department will be delivered to the facility on 12/10/07.
MAINTENANCE:
*Water Heater: State, SBF7575NE, 75,100 BTU
*Dish Machine: n/a, chlorine in 3 vat observed at 100 ppm
*Grease Trap: cleaned 2/week
*Hood Filters: cleaned daily
*Hood System: cleaned quarterly
*Pest Control Services: obtained monthly, last invoice 11/19/07 was available for review, no activity noted during today's inspection.

June 04, 2007 (Follow-up)



Violation: 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged): walk in refrigerator.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Comments:
The purpose of this visit was to conduct a follow up inspection. Most of the violations have been corrected and at this time the facility is in substantial compliance. The only violation not corrected was repairing the gaskets on the walk in cooler. While the food inside was maintained at proper temperature, the gaskets still need to be repaired to prevent further deterioration.

May 21, 2007 (Routine)



Violations:
  • 12.1-10(a) - Corrected During Inspection The establishment has not posted the permit to operate in a conspicuous location.
    The Health Department permit shall be posted in a location that is visible to the customers.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
    In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese at 57F and tomatoes at 67F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. ( Food is not out of temperature for very long before it is served, so there is reduced risk.)
  • 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: ice machine is in disrepair. The front cover is damaged and the ice is exposed.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged): walk in refrigerator.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-901.11(A) - Corrected During Inspection Plastic and metal pans were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-501.11 - Observed that the walk in freezer is not maintained in good repair. There is a water leak in the freezer that needs to be fixed.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the floors and walls around the fryers and frozen drink machine is in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
The purpose of today’s visit was to conduct a routine inspection.
REMINDERS:
**Focus on REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
MAINTENANCE:
*Water Heater: AO Smith Model: SBT-75-75-NET
*Dish Machine: N/A
*Grease Trap: cleaned quarterly
*Hood Filters: cleaned monthly Last service: 4/2/07
*Hood System: cleaned monthly Last service: 4/2/07
*Pest Control Services: conducted monthly
FOLLOW-UP INSPECTION
A follow-up inspection will be conducted on or about June 4, 2007 to ensure ALL critical violations and ALL repeat violations have been corrected. If violations are not corrected at the time of the follow-up inspection, a Notice of Violation will be sent to the establishment outlining repeat and flagrant violations. If violations are not corrected by the second follow-up, an informal conference will be scheduled at the Health Department to discuss why violations have not been corrected.
Violations are now repeat and/or flagrant and continued non-compliance will result in enforcement action.
If not corrected, a Notice of Violation will be submitted requesting an informal hearing at the Health Department to address the repeat violations and the reasons for non-compliance.
The Health Department’s enforcement policy requires that the owner of the establishment or other identified person in charge attend an informal conference at the Health Department to discuss continued noncompliance with cited violations. The owner will receive a notice via certified mail outlining the time, date and details of this conference.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Review the Big 5 food borne illnesses (Salmonella, E. Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion. Supplemental information has been provided to guide the CFM in developing an employee health policy.
ADDITIONAL NOTES:
There were several elevated temperatures on the prep line, however, the risk is reduced because the food is out of temperature for a very brief period of time. The food on the prep line is used very rapidly during and the short period of time food was out was noted during the inspection. The elevated temperatures could be accounted for by the fact that the ambient air temperature in the kitchen was fairly high.

December 08, 2006 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow up to repairs on the walk in cooler which was not mainitaing foods at 41 F or below yesterday. The problem has been corrected. Thank you.

December 07, 2006 (Routine)



Violations:
  • 3-302.11(A)(2) - Critical Observed raw chicken patties stored over raw fish fillets in walk in cooler.
    Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
  • 3-501.16(A)(2)(a) - Critical The following foods in the walk in cooler are cold holding at improper temperatures: sauteed mushroom 48 F, white cheese 46 F, yellow american cheese 45 F, sliced ham 44 F, whoppers 47, 45 F.
    Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
  • 4-301.11 - Walk in cooler is not currently operating as required to hold food at a temperature of 41f or below.
    Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-501.11(A) - Door on cabinet under soda fountain is no longer attached to hinge.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-501.11(B) - The door gasket of the walk in cooler is torn.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-502.11(C) - The ambient air temperature gauge on the walk in cooler is not in good repair and/ or not accurate in the range of use. It read 22 F when the actual temperature was 44 F.
    Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
  • 4-903.11(A) - Corrected During Inspection Single service lids and straws stored under soda fountain were contaminated with soda that had dripped down onto them.
    Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
  • 6-202.11(A) - Lights bulb(s) in the outdoor storage room are not covered by a protective shielding. Also shield over a light fixture near the broiler is broken.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
Comments:
continued temperatures: walk in: ham 44 F, walk in: burgers 47, 45 F
The purpose of today’s visit was to conduct a routine inspection. Due to the walk in cooler not maintaining foods at 41 F or below, a follow-up inspection will be conducted tomorrow 12.8.06. Have the walk in adjusted immediately so that foods are maintained at 41 F or below.
*Water heater: State; Model SBT7575NE; Input: 75,1000 BTU/HR; Recovery: 71 GPH
*Dishmachine: NA, chlorine at three-compartment sink observed at 100ppm. Test strips available
*Grease Trap: UNKNOWN FREQUENCY
*Hood: cleaned weekly. filters every 2 days
*Pest Control Services: obtained monthly. No pest activity nor evidence noted during today's inspection.

March 22, 2006 (Complaint)

Comments:
This visit is in response to a complaint that a customer purchased two cheese burgers thru the drive up window at about 11:30 AM. THe complainant described the meat as being "bad" When called the complainant was less definite in determining just what it was about the sandwiches that was not right.
A visit was made to the establishment today and the process was reviewed. The burgers are received frozen and stored in the walk-in freezer until ready for use. They are then transferred to a smaller freezer near the grill where they remain frozen. The burgers are then cooked in a conveyor flame broiler ( burger measured as it left the boiler was 166 F (required cook temperature is 155 F)and then placed in thermally controlled storage drawers on the line. A burger from the storage drawer was measured at 143 F (required hot holding temperature is 141 F) The burgers are allowed to be in the storage units for a maximum of 10 minutes. Once they are wrapped for service they may stay in the warm storage area for a maximum of 25 minutes. The comdiments tomatoes, onions lettuce are received in sealed plastic packages and may remain for up to four hours. The cheese also may be out for up to four hours. The time of the service was near lunch time when turnover should be rapid with little or no standing time.
There were no other complaints received by the manager or the health department from this time period. The subject food was not available for inspection. A visit to the establishment and a review of the preparation of the subject food did not reveal evidence of any problem with the storage, preparation or service of the food. Therefore the complaint could not be confirmed.

March 22, 2006 (Complaint)

Comments:
This visit is in response to a complaint that a customer purchased two cheese burgers thru the drive up window at about 11:30 AM. THe complainant described the meat as being "bad" When called the complainant was less definite in determining just what it was about the sandwiches that was not right.
A visit was made to the establishment today and the process was reviewed. The burgers are received frozen and stored in the walk-in freezer until ready for use. They are then transferred to a smaller freezer near the grill where they remain frozen. The burgers are then cooked in a conveyor flame broiler ( burger measured as it left the boiler was 166 F (required cook temperature is 155 F)and then placed in thermally controlled storage drawers on the line. A burger from the storage drawer was measured at 143 F (required hot holding temperature is 141 F) The burgers are allowed to be in the storage units for a maximum of 10 minutes. Once they are wrapped for service they may stay in the warm storage area for a maximum of 25 minutes. The comdiments tomatoes, onions lettuce are received in sealed plastic packages and may remain for up to four hours. The cheese also may be out for up to four hours. The time of the service was near lunch time when turnover should be rapid with little or no standing time.
There were no other complaints received by the manager or the health department from this time period. The subject food was not available for inspection. A visit to the establishment and a review of the preparation of the subject food did not reveal evidence of any problem with the storage, preparation or service of the food. Therefore the complaint could not be confirmed.

March 14, 2006 (Critical Procedures)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Canadian bacon on line and creamers on ice cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 5-202.12A - Corrected During Inspection Hot water at sinks was 96 F due to water heater being turned down.
    Set water heater temperature so that hot water is at least 110. Corrected to 113 F
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.
Store the creamers in refrigerator or have ice in with the creamer containers in a container with a drain to allow the melting ice water to drain away. Make sure bacon temperature on line is at least 41 F or less.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge (PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the telephone number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: State SBT 7575NE 75100 BTU 71 F GPH

March 14, 2006 (Critical Procedures)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Canadian bacon on line and creamers on ice cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 5-202.12A - Corrected During Inspection Hot water at sinks was 96 F due to water heater being turned down.
    Set water heater temperature so that hot water is at least 110. Corrected to 113 F
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.
Store the creamers in refrigerator or have ice in with the creamer containers in a container with a drain to allow the melting ice water to drain away. Make sure bacon temperature on line is at least 41 F or less.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge (PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the telephone number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: State SBT 7575NE 75100 BTU 71 F GPH

September 23, 2005 (Routine)



Violations:
  • 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-501.16B - Critical Creamers, cheeses, ham, bacon and other items in walk-in cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard potentially hazardous foods that have been in the walk-in cooler at temperatures exceeding 45 F for more than 2 hours.
  • 4-301.11 - The walk-in cooler is operating at @ 50 F and is not maintaining stored foods at the required 41 F.
    Have the refrigeration unit serviced and adjusted or repaired to enable it to maintain potentially hazardous foods at 41 F or less.
  • 4-502.11A - Corrected During Inspection Carving knife was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper cleanability .
  • 4-602.11E - Corrected During Inspection Metal panel in the ice machine is soiled with a slight mold growth.
    Clean and sanitize this panel regularly to prevent build up or such growth.
  • 4-903.11B - Corrected During Inspection Repeat Clean single use cups were observed stored uncovered at customer service area..
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-103.11A - Corrected During Inspection Critical There was no hot water at a temperature of at least 110 F at the handsinks or three vat sinks. This was the apparent result of a staff member adjusting the water heater and not restoring it to its proper setting.
    Make sure the water heater is adjusted to provide hot water at a temperature of at least 110 F.
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered due to open access doors..
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-202.14 - Repeat The self closing device for the mens toilet room is missing.
    Provide a properly operating door closer for the toiler room.
  • 6-202.15 - Rear door closer is not working properly resulting in the door remaining open.
    Repair or replace the door closer to keep the rear door closed.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at kitchen hand sink. .
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in men's toilet room
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-305.11B - Corrected During Inspection Employee Fleece clothing item found stored on shelf with food related items.
    Provide and use a suitable area for storage of personal clothing and items.
  • 6-501.11 - Wall tiles near rear door are loose.
    Secure and seal the tiles to prevent providing harborage for insects.
  • 7-201.11B - Corrected During Inspection Critical Clreaner solutions stored over three vat sink.
    Store these iterms where they cannot contaminate items at the sink should they leak.
Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
The walk-in refrigerator, is not maintaining food at the required 41 F. Service and adjust this unit to allow it to maintain the proper temperatures. A follow up inspection will be made tomorrow to check the repairs.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water heater: State SBT 7575 NE 75,000 BTU 71 GPH

September 23, 2005 (Routine)



Violations:
  • 12.1-12A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-501.16B - Critical Creamers, cheeses, ham, bacon and other items in walk-in cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Discard potentially hazardous foods that have been in the walk-in cooler at temperatures exceeding 45 F for more than 2 hours.
  • 4-301.11 - The walk-in cooler is operating at @ 50 F and is not maintaining stored foods at the required 41 F.
    Have the refrigeration unit serviced and adjusted or repaired to enable it to maintain potentially hazardous foods at 41 F or less.
  • 4-502.11A - Corrected During Inspection Carving knife was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper cleanability .
  • 4-602.11E - Corrected During Inspection Metal panel in the ice machine is soiled with a slight mold growth.
    Clean and sanitize this panel regularly to prevent build up or such growth.
  • 4-903.11B - Corrected During Inspection Repeat Clean single use cups were observed stored uncovered at customer service area..
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-103.11A - Corrected During Inspection Critical There was no hot water at a temperature of at least 110 F at the handsinks or three vat sinks. This was the apparent result of a staff member adjusting the water heater and not restoring it to its proper setting.
    Make sure the water heater is adjusted to provide hot water at a temperature of at least 110 F.
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered due to open access doors..
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-202.14 - Repeat The self closing device for the mens toilet room is missing.
    Provide a properly operating door closer for the toiler room.
  • 6-202.15 - Rear door closer is not working properly resulting in the door remaining open.
    Repair or replace the door closer to keep the rear door closed.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at kitchen hand sink. .
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in men's toilet room
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-305.11B - Corrected During Inspection Employee Fleece clothing item found stored on shelf with food related items.
    Provide and use a suitable area for storage of personal clothing and items.
  • 6-501.11 - Wall tiles near rear door are loose.
    Secure and seal the tiles to prevent providing harborage for insects.
  • 7-201.11B - Corrected During Inspection Critical Clreaner solutions stored over three vat sink.
    Store these iterms where they cannot contaminate items at the sink should they leak.
Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
The walk-in refrigerator, is not maintaining food at the required 41 F. Service and adjust this unit to allow it to maintain the proper temperatures. A follow up inspection will be made tomorrow to check the repairs.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water heater: State SBT 7575 NE 75,000 BTU 71 GPH

June 17, 2005 (Complaint)

Comments:
This visit is in response to a complaint stating that0n 6/.14/05 at around 7 PM a customer ordered a Whopper sandwich and claimed the meat tasted old as if it were maybe recooked. At the time the complainant was discussing the unsatisfactory sandwich he said that another customer came in with a chicken sandwich and had asked the employee to discard it . The complainant said that rather then discarding the sandwich the employee took the sandwich and rewrapped it and placed it under the counter It is not possible after the fact to verify this incident. also it is not clear what the final deposition of the chicken sandwich was. It is not the policy of this restaurant to place returned food back into service and in fact the food manager informed me that sandwiches that do not sell within 10 minutes are discarded. I discussed the complaint with the complainant and asked the food manager to discuss the incident with staff members so that if this situation occurred it would not ber repeated. The manager indicated that the beef patties are not reheated and served. Complaint not confirmed

June 17, 2005 (Complaint)

Comments:
This visit is in response to a complaint stating that0n 6/.14/05 at around 7 PM a customer ordered a Whopper sandwich and claimed the meat tasted old as if it were maybe recooked. At the time the complainant was discussing the unsatisfactory sandwich he said that another customer came in with a chicken sandwich and had asked the employee to discard it . The complainant said that rather then discarding the sandwich the employee took the sandwich and rewrapped it and placed it under the counter It is not possible after the fact to verify this incident. also it is not clear what the final deposition of the chicken sandwich was. It is not the policy of this restaurant to place returned food back into service and in fact the food manager informed me that sandwiches that do not sell within 10 minutes are discarded. I discussed the complaint with the complainant and asked the food manager to discuss the incident with staff members so that if this situation occurred it would not ber repeated. The manager indicated that the beef patties are not reheated and served. Complaint not confirmed

March 10, 2005 (Routine)



Violations:
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-501.11B - Bricks holding up shelving in walk-in freezer.
    Repair the shelving to eliminate the bricks.
  • 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11C - Area under the drink dispensers is soiled and has some litter.
    Clean under the drink dispenser.
  • 4-903.11B - Single service cups are not adequately protectyed on the serving counter.
    Cover cup rims or limit cups to properly filled dispensers where rims are not exposed.
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-202.14 - Toilet room door is not provided with a self-closing door. Men's room door has no self closing device
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-303.11A - Inadequate lighting was noted in the Waqlk-in refrigerator.
    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.
Comments:
This is a Routine inspection. The new soft drink station has not been installed and pest control has been adequate to control roaches found in the area of the drink station. The new drink station is now scheduled for installation on April 4, 2005. In the meantime the pest control company has been coming and there are no recent roports of insect problems

March 10, 2005 (Routine)



Violations:
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-501.11B - Bricks holding up shelving in walk-in freezer.
    Repair the shelving to eliminate the bricks.
  • 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11C - Area under the drink dispensers is soiled and has some litter.
    Clean under the drink dispenser.
  • 4-903.11B - Single service cups are not adequately protectyed on the serving counter.
    Cover cup rims or limit cups to properly filled dispensers where rims are not exposed.
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-202.14 - Toilet room door is not provided with a self-closing door. Men's room door has no self closing device
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-303.11A - Inadequate lighting was noted in the Waqlk-in refrigerator.
    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.
Comments:
This is a Routine inspection. The new soft drink station has not been installed and pest control has been adequate to control roaches found in the area of the drink station. The new drink station is now scheduled for installation on April 4, 2005. In the meantime the pest control company has been coming and there are no recent roports of insect problems

March 08, 2005 (Complaint)

Comments:
This visit is in response to a complaint that customer found a roach on the wall next to her table. The roach apparently came from the wall that backs up to the beverage station. Inspection of the beverage station revealed old equipment with leaks and an area under the beverage counter that is conducive to the presence of roaches. I spoke to the manager who informed me that tomorrow 2-9-05 and entire new beverage station is to be installed. This should effectively eliminate any such problems of roach infestation. I advised the manager that this is an excellent time to have the pest control company come to check to see if there is a problem and to take what ever measures are required to make sure there is no infestation in this area before the new equipment is installed. A brief visit later in the week or early next week will be made to confirm the changes to the softdrink area.

January 03, 2005 (Follow-up)

Comments:
This is a followup inspection connected with the deep fryer fire which occurred on 1-2-05. The unit has been placed out of service while awaiting new parts. The sprinklers have been inspected and the mechanical inspector has inspected. The restaurant is ready to open from the Health Department standpoint and may resume business provided all other required approvals from other agencies are obtained. A routine inspection is also being conducted during this visit. and will be reported separately.

January 03, 2005 (Routine)



Violations:
  • 4-903.11B - Corrected During Inspection Plastic cover on cups needs to be raised to cover rims of cups. drink cup lids not inverted to protect inner surface.
    Raise the plastic on the cups and invert the cup lids to prevent soiling.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Water bottle with lid that is repeatedly removed and replaced allows hands close contact with lip contact surface.
    Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 4-502.13A - Manufacturer containers (pickle buckets) were observed reused for the storage of food or ice
    Discontinue the reuse of single-use containers for food or ice storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-501.11 - Repeat Floor tiles in mop sink and near by floor are damaged or missing.
    Replace damaged or missing tiles.
  • 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator (< 10 FC).
    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.
  • 4-204.112D - Temperature measuring device in walk-in refrigerator reads higher than actual temperature.
    Provide accurate thermometer.
  • 4-501.11B - The following items are damaged and need to bre replaced:1. Door gasket on ice machine2. Hinge on door of Beverage Air refrigerator3. Lid on customer ice machine is damaged4. Rusting shelves in the under counter refrigerator.5. Damaged walk-in freezer door exposing insulaton.
    Repair or repace these items as needed.
  • 4-601.11A - Corrected During Inspection Critical Soiled tongs found with clean items.
    Clean and sanitize the utensil.
  • 5-501.115 - Grease barrel and ground is soiled with grease. Numerous bird droppings on dumpster indicating that the doors have been open.
    Clean outside of grease barrel and ground near the barrels. Clean the bird droppings from the dumpster and keep doors closed.
  • 6-301.14 - Handwash sign in mens toilet room is damaged.
    Replace the sign.
Comments:
This is a routine inspection conducted in conjunction with a followup inspection due to a deep fryer fire. The restaurant was reopened. Correct any remaining violations within 30 days or sooner where possible.

August 05, 2004 (Complaint)



Violation: 6-501.11 - Repeat Found physical structure is not maintained in good repair with boken coving in places, hole in wall beside electrical boxes, and electrical outlet over bulkhead of sign at front service/cookline area with elctrical tape.
**Contact repair immediately to dry and repair water damage to elctrical box and roof/ceiling. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Today's visit was to conduct a complaint inspection, in conjunction with a routine inspection. The routine inspection report is filed separately. Health Department received a complaint on August 3, 2004 that on that day when the complainant visited this facility, water was observed leaking from the ceiling area at the cookline/service area, from an electrical socket in the overhead area there, and water was reportedly leaking onto dining room from ceiling.
During today's inspection, and discussion with the manager, the following was learned:
1. Manager was aware of leak from roof onto sign bulkhead at service/prep area and an employee went to roof and removed leaves and debris blocking drain on roof, which caused leak to stop.
2. Some ceiling tiles in dining room today are observed to be wet, stained, and sagging.
3.***FAX to Health Department at number at top of this report, a receipt for further repair of roof drain, wet electrical box, and ceiling tiles.
***Also FAX receipt for plumbing repair of handsink at cookline. One handsink in back area is insufficient for number of employees and locations of food prep.

Based on today's inspection results, and discussion with manager, complaint of leaking ceiling areas is confirmed.
**Based

August 05, 2004 (Routine)



Violations:
  • 3-303.11 - Found carton of orange juice on ice in ice bin at window; therefore, ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    CORRECTED DURING INSPECTION--Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 6-501.11 - Repeat Physical structure found not maintained in good repair in the following areas:1. electrical outlet under sign bulkhead at front service/prep area where water dripped and stained found covered with elctrical tape;2. hole found in wall beside electrical boxes near back door;3. coving observed broken in places;4. some ceiling tiles in dining room observed wet, stained, and sagging.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 5-103.11B - Critical The water heater / boiler serving the food service establishment was found with pilot light not burning, and 3-compartment sink water would not reach hot, or warm, temperature.
    CORRECTED DURING INSPECTION--Be sure pilot light of water heater reamins lighted during operating hours. Warm, and/or hot water is required for establishment operation.
  • 4-501.114A - Critical Chlorine sanitizing solution found in buckets near front service/prep area were found not at an acceptable concentration --- too low at leass than 50 PPM chlorine.
    CORRECTED DURING INSPECTION--Use test strips to be sure chlorine is 50-100 PPM concentration.
  • 2-401.11A - Critical Repeat Found water bottle lying on box of packaged food on lower shelf in back area.
    CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 4-602.11E - Surfaces of the drink machine nozzles, and parts, at the window, and in the dining room, were found soiled with accumulations of grime and mold.
    CORRECTED DURING INSPECTION--Clean, and sanitize, nozzles amd parts, regularly, and, at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 5-205.11A - The handsink beside the warewash area was found blocked with pan in the basin, preventing access by employees for easy handwashing.
    CORRECTED DURING INSPECTION--Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 4-501.11A - Walkin found at 45F ambient air.
    Repair/adjust the walkin to maintain 41F, or below, and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-903.11A - Found lids of cups facing upward on dining room service area; and containers facing upward at prep area.
    CORRECTED DURING INSPECTION--Items should be stored facing downward and/or in orginal packaging.Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3-501.13 - Observed chicken thawing on tray, at RT at 3-compartment sink.
    CORRECTED DURING INSPECTION--Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 6-202.15 - Found door wide open, of storage building in back corner of parking lot.
    CORRECTED--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.
  • 4-501.11B - Found holes in back stainless steel wall of top of basins of 3-compartment sink; and found vent with hole in it, of ice machine in back area.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 5-205.15A - Critical Cookline, front area, handsink found not working, and water tuned off; and,women's rest room toilet found running and with no handle to flush toilet, and with hole in back lid of toilet.
    CORRECTED--FAX plumbing repair receipt to Health Department by today, August 5, 2004.
Comments:
Today's visit was to conduct a routine inspection, in conjunction with a complaint inspection. Complaint inspection report is filed separately. Please note the following:
1.***FAX to Health Department, the following:
-- ***Repair receipt for handle and toilet in women's rest room so that toilet will flush with a handle and toilet will operate correctly; new lid on back of toilet is needed, and required as well -- TODAY, August 5, 2004;
-- repair receipt for repair and drying of electrical box in ceiling, in bulkhead of sign over prep/service front area;
-- repair receipt for plumbing repair of handsink at front cookline/service area;
-- repair receipt for roof drain, and ceiling leak in dining room;
-- repair receipt for repair of holes in back walls of 3-compartment sink basins.
2. Facility found in need of organizing.
3. Storage building ouside found with floor dirty, and with water on floor in places.
4.**Correct all violations.

February 03, 2004 (Complaint)



Violations:
  • 3-305.11A2 - Hand washing sink located next to the drain board of the sanitizing basin of the three compartment sink. Drain board for air drying equipment and utensils.
    Install a splash guard to prevent the contamination of food products.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
    Corrected during the inspection. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 12.1-12A - Critical There was no Certified Food Manager on duty a the start of the investigation. A Certified Food Manager must be on duty at all times to monitor food preparation and operation of the establishment.
    Corrected during the inspection. The Certified Food Manager arrived while conducting the investigation.
  • 6-501.11 - Water leaks/drips observed in the following areas: at the menu board on the front line, from the vent at the back prep line, from a ceiling tiles at the side exit to the dine area and at the ceiling, next to the wall of the back preparation table.
    Leaks/drips were not observed directly above foods, but could be a potential of contamination food products. Repair leaks/drips to maintain the establishment in good condition.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the cook line.
    Corrected during the inspection. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
This visit was made to conduct a complaint investigation. The Store Manager called to advised the Health Department he received a complaint. He advised the complainant stated " Her husband had become ill within a few hours of consuming Three (3) whopper juniors sandwiches purchased on 01/29/2004 at the drive thru window. No name, contact information was provided or available. The store Manager informed the complainant he would refer the complaint to the Health Department" Please review the following comments:

1. The complaint was not confirmed at the time of the investigation.
2. I discuss the complaint with the Certified Food Manager, who called in the complaint. The Certified Food Manager advised he has not received any other complaints.
3. The Certified Food Manager advised a total of 127 whopper juniors were sold on January 29, 2004 and has not received any other complaint.
4. All employees appeared to be in good health at the time of the inspection. Please encourage employees to conduct more frequent hand washing.
5. The Certified Food Manager advised, the leaks/drip are from a broken water line which occurred in the ceiling. The broken water line was repaired on yesterday and water from the broken line is draining onto the ceiling. Invoices on site for repairs made to the broken water line. The Certified Food Manager advised water line broke, due to cold weather.
6. Please install a soap and paper towel dispensing unit at the cook line hand washing sink.
7. A Certified Food Manager must be on site at all times to monitor food preparation and operation of the establishment.
8. If you have any question, please contact me.

January 02, 2004 (Complaint)

Comments:
This is a complaint inspection.
I did not see any dead or live roaches during today's inspection. The manager called the store manager who informed me an extermination company treated on 12-14-03. Treatment will be monthly unless otherwise needed.

November 24, 2003 (Complaint)



Violation: 6-501.111C - Critical Repeat 1. One (1) live roach observed in the men's rest room. 2. Previous Pest control report indicated heavy activity of roaches.
1. Continue to seek the advice and provide service necessary to control pest. 2. Please records/receipts of Pest Control service on site for review by the Health Department.
Comments:
This visit was made to conduct a complaint investigation. The complainant advised "The establishment has a really bad roach problem, saw them on the walls running across the back of the booth. Roaches were pointed out to the manager that day. Please review the following comments:

1. The complaint was confirmed at the time of the inspection. One (1) live roach observed in the men's rest room and previous pest control reports indicated heavy activity observed by the Professional Pest Control Company.
2. The Certified Food Manager was not aware of the complaint and advised had not received any compliant. The Certified Food Manager did admitted to having a roach problems, but advised was getting frequent service and treatments, by the Professional Pest Control Company.
3. Continue to seek the advice of the Professional Pest Control Company.
4. Previous reports indicated heavy activity of roaches at the cook line.
5. The last report on 10/13/03, indicate no live roaches observed at the time of the visit and the establishment was treated.
6. Pest control service at one time was provided once or twice every two weeks. Pest control service is now provided once a month. The Certified Food Manager advised, if any activity is observed, the Pest Control Company is contacted immediately.
7. If you have any question, please contact me.

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