Cosi #164, 3503 N Fairfax Dr #200, Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Cosi #164
Address: 3503 N Fairfax Dr #200, Arlington, Virginia
Phone: (703) 248-9408
Total inspections: 6
Last inspection: Oct 8, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-304.12 - Corrected During Inspection Repeat Food preparation and dispensing utensils are improperly stored. Scoop for meatballs stored in container of sanitizer solution.
  • 3-501.16A2 - Critical Beef tenderloin at 60oF, bread pudding at 47oF, fresh mozerrela cheese at 50oF, in walk in.
  • 4-202.16 - The nonfood-contact surface of the couple of acoustic ceiling tiles over the back kitchen area are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  • 4-402.11 - The caulking at the 3 part sink and the hand sink in the men's restroom is deteriorated.
  • 4-501.11 - The ware washing machine is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
  • 4-601.11A - Critical Repeat The canopener blade and the interior of the ice maker are not clean to sight and touch.
  • 4-602.11E - Repeat Surfaces of the soda machine ice chute and the lemonade dispenser nozzle are not clean.
  • 5-205.11 - Corrected During Inspection Repeat The handwashing sink located in the back is not maintained so that it is accessible at all times for employee use.
  • 5-205.11 - Corrected During Inspection The handwashing station at the front is being used to clean equipment and utensils.
  • 5-501.113 - Corrected During Inspection Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
  • 6-501.111 - Repeat Insect, rodent, and/or other pest harborage conditions exist on the premises. Some fruit flies observed near the 3 part sink.
October 08, 2009Routine28Details / Comments
  • 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution.
  • 5-402.11 - Critical Repeat A direct connection exists between the sewage system and a drain originating from the 3 part sink, in which food, portable equipment, or utensils are placed.
April 08, 2009Critical Procedures20Details / Comments
  • 3-304.12 - Food preparation and dispensing utensils are improperly stored [knives found stored in-between equipment].
  • 3-304.14 - Repeat The baker's station cloth in-use for wiping counters and other equipment surfaces was not held between uses in a chemical sanitizer solution of proper concentration.
  • 3-403.11D - Corrected During Inspection Critical Bags of soup awaiting to be reheated in the steamtable were not properly reheated within 2 hours.
  • 4-202.16 - The nonfood-contact surface of the plastic wrap ties to hold the sandwich prep station cutting board in place are not designed and constructed to be easily cleanable or maintained.
  • 4-302.14 - Repeat A chlorine test kit that accurately measures the concentration of the sanitizing solution of the dishmachine is not provided.
  • 4-402.11 - The prep sink is no longer sealed to its adjoining wall since it exposed to spillage or seepage.
  • 4-601.11A - Critical The can opener and the sandwich prep refrigerator cutting board are not clean to sight and touch.
  • 4-602.11E - Surfaces of the soda fountain ice chute are not clean.
  • 5-205.11 - The handwashing sink located in the kitchen closest to the office is not maintained so that it is accessible at all times for employee use [faucet turned aside, box of food stored on top of the basin].
  • 5-205.15B - The beverage prep counter sink hot water pressure is low and there is hot water going into the dipper well?
  • 5-402.11 - Critical A direct connection exists between the sewage system and a drain originating from the 3-vat sink in which food, portable equipment, or utensils are placed.
  • 6-201.13 - Repeat The floor and wall junctures under the baker's station, hot water heater and behind the oven are not coved and closed to larger than one thirty-second inch.
  • 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device [no towels or dispenser at the kitchen handsink closest to the office].
  • 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food [measured at 10-20ft. candles at the sandwich, salad, dessert, and pizza prep stations].
  • 6-501.11 - 1. Some kitchen ceiling tiles out of place [A/C leaking?].2. Wall not sealed around pipe access at the wall behinid the 3-vat sink.3. Missing some wall trim at the walls by the hot water heater.
  • 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [live immature "German" cockroach was observed on the wall behind the 3-vat sink].
September 26, 2008Routine313Details / Comments
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-501.16A2 - Critical Whole milk on self service station was found cold holding at the improper temperature of 49oF.CORRECTED DURING INSPECTION.
February 15, 2008Critical Procedures20Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for the dishmachine (chlorine) and 3-vat solution (quaternary).
  • 4-903.11 - Corrected During Inspection The baker's wooden paddle was found not stored 6 inches above the floor.
  • 5-205.15B - The 3-vat sink sprayer hose faucet fixture and wash detergent connection are not maintained good repair.
  • 6-201.13 - The floor and wall juncture of the front portion of the bakers table is not coved and closed to larger than 1 mm.
  • 6-404.11 - Corrected During Inspection Products that are held for credit, redemption, or return to the distributor are not segregated and held in a designated area that is separated from food, equipment, utensils, linens, and/or single-service and single-use articles (A can of white kidney beans with a dent on its side seam was stored with all the other cans).
April 23, 2007Routine06Details / Comments
No violation noted during this evaluation. November 21, 2006Follow-up00Details / Comments

October 08, 2009 (Routine)


April 08, 2009 (Critical Procedures)

Violations: Comments:
CFM was aware of major foodborne illnesses and their associated symptoms.

September 26, 2008 (Routine)


February 15, 2008 (Critical Procedures)


April 23, 2007 (Routine)


November 21, 2006 (Follow-up)

All previous violations has been corrected. CO Approved, go to the EH office and apply for the Health License.

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