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

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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)



Violations:
  • 3-304.12 - Corrected During Inspection Repeat Food preparation and dispensing utensils are improperly stored. Scoop for meatballs stored in container of sanitizer solution.
    During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
  • 3-501.16A2 - Critical Beef tenderloin at 60oF, bread pudding at 47oF, fresh mozerrela cheese at 50oF, in walk in.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-202.16 - 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.
    Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
  • 4-402.11 - The caulking at the 3 part sink and the hand sink in the men's restroom is deteriorated.
    Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
  • 4-501.11 - 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.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-601.11A - Critical Repeat The canopener blade and the interior of the ice maker are not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 4-602.11E - Repeat Surfaces of the soda machine ice chute and the lemonade dispenser nozzle are not clean.
    Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
  • 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.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
  • 5-205.11 - Corrected During Inspection The handwashing station at the front is being used to clean equipment and utensils.
    The handwashing facility identified above is to be used for washing hands only.
  • 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.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
  • 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.
    The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.

April 08, 2009 (Critical Procedures)



Violations:
  • 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.
    After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
  • 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.
    A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection. Improper plumbing installation or maintenance may result in potential health hazards such as cross contamination, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment, or other food-contact surfaces. It may also adversely affect the operation of equipment such as warewashing machines.
Comments:
CFM was aware of major foodborne illnesses and their associated symptoms.

September 26, 2008 (Routine)



Violations:
  • 3-304.12 - Food preparation and dispensing utensils are improperly stored [knives found stored in-between equipment].
    During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
  • 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.
    Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
  • 3-403.11D - Corrected During Inspection Critical Bags of soup awaiting to be reheated in the steamtable were not properly reheated within 2 hours.
    Reheating of Potentially Hazardous Food (Time/Temperature Control For Safety Food) for hot holding shall be done rapidly and may not exceed 2 hours. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
  • 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.
    Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
  • 4-302.14 - Repeat A chlorine test kit that accurately measures the concentration of the sanitizing solution of the dishmachine is not provided.
    A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic.
  • 4-402.11 - The prep sink is no longer sealed to its adjoining wall since it exposed to spillage or seepage.
    Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
  • 4-601.11A - Critical The can opener and the sandwich prep refrigerator cutting board are not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 4-602.11E - Surfaces of the soda fountain ice chute are not clean.
    Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
  • 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].
    A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
  • 5-205.15B - The beverage prep counter sink hot water pressure is low and there is hot water going into the dipper well?
    A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
  • 5-402.11 - 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.
    A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection. Improper plumbing installation or maintenance may result in potential health hazards such as cross contamination, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment, or other food-contact surfaces. It may also adversely affect the operation of equipment such as warewashing machines.
  • 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.
    In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
  • 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].
    Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.
  • 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].
    The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
  • 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.
    Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
  • 6-501.111 - 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].
    The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.

February 15, 2008 (Critical Procedures)



Violations:
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 3-501.16A2 - Critical Whole milk on self service station was found cold holding at the improper temperature of 49oF.CORRECTED DURING INSPECTION.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.

April 23, 2007 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use. Wet cloths observed on food prep surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 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).
    Obtain a chlorine and quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-100 ppm of chlorine and 200 ppm of quaternary).
  • 4-903.11 - Corrected During Inspection The baker's wooden paddle was found not stored 6 inches above the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.15B - The 3-vat sink sprayer hose faucet fixture and wash detergent connection are not maintained good repair.
    A plumbing system shall be maintained in 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.
    In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).
  • 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).
    Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.

November 21, 2006 (Follow-up)

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

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