Cue Club Cafe, 7014 Columbia Pike, Annandale, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Cue Club Cafe
Address: 7014 Columbia Pike, Annandale, Virginia
Total inspections: 14
Last inspection: Jun 26, 2009

Restaurant representatives - add corrected or new information about Cue Club Cafe, 7014 Columbia Pike, Annandale, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 26, 2009Follow-up00Details / Comments
  • 3-307.11 - Corrected During Inspection Observed that an electronic ticket generator was on the food contact surface of a meat slicer.
  • 4-101.11(E) - Food contact surfaces of nonstick pans were observed scored and missing the non-stick surface.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Observed the caulking on the 3-vat sink and the women's restroom sink exhibited an accumulation of debris.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses REPEAT
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) REPEAT
  • 43.1-3-5(a)-(c) - Corrected During Inspection Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard:Observed no hot water in the facility
  • 43.1-5-1 - The food establishment is not permitted to prepare any grease producing foods, observed hamburger being prepared on Turntable butan range, french frys in a fryer and a Cafe Collection Griddle. If a change in the menu is desired, to include grease producing foods, renovation will be required and new plan must be submitted to our Plan Review office.REPEAT
  • 5-205.15(B) - The faucet at the 3-vat sink is observed leaking.
  • 6-101.11(A) - The ceiling tile located in the food prep area and in the restrooms is absorbent and not easily cleaned.
  • 6-202.15(A)(1)-(3) - The back door was observed open for ventilation and opening is not protected by a screen or other effective means.
  • 6-301.12(A) - Observed that paper towels were not provided at the bar handsink.
  • 6-501.12(A) - Observed that the walls in the food prep area is in need of cleaning.
  • 6-501.18 - Observed that the bar handwashing sink is unclean and are not being maintained.
June 04, 2009Routine310Details / Comments
No violation noted during this evaluation. February 17, 2009Follow-up00Details / Comments
No violation noted during this evaluation. January 05, 2009Follow-up00Details / Comments
No violation noted during this evaluation. November 04, 2008Follow-up00Details / Comments
  • 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
  • 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  • 43.1-5-1 - The food establishment did not submit new plans to our Plan Review office.Observed fryer, Cafe Collection griddle and Thunder range butane buner
November 03, 2008Follow-up21Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed employee putting sliced ham in plastic bag using bare hands
  • 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:Observed raw shrimp over ready to eat chicken strips in Artic Air freezer and eggs over salsa in ColdTech refrigerator
  • 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Drinking glasses
  • 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator.Observed Real Kill Insect Foggers
October 23, 2008Critical Procedures80Details / Comments
No violation noted during this evaluation. April 25, 2008Follow-up00Details / Comments
4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.March 14, 2008Follow-up10Details / Comments
  • 3-501.17(B) - Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: egg roll and hot dogs.
  • 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
January 30, 2008Follow-up20Details / Comments
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off floor.
  • 3-501.17(B) - Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening - grated cheese in walk in cooler, hot dogs and egg rolls in ColTeck Ref unit.
  • 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning (Empty tray run through machine).
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  • 6-501.11 - Repeat Observed that a ceiling tile was not in proper position; this may be an entry point for pest entry into food preparation areas.
  • 6-501.111(C) - Critical Methods are being used to control pests; however notes on recent pest reports do not indicate that treatment is targeting mice. Traps observed with two dead rodents, one at bar floor space and one behind left side of compartment sink may not have been replaced or checked. Feces seen in mop sink and behind toaster.
  • 6-501.112 - Corrected During Inspection Dead mice were found on traps in facility.
  • 6-501.12(A) - Repeat Observed that the hard to reach areas of floors are not being cleaned sufficiently as dust and food particles were observed throughout.
January 24, 2008Routine--Details / Comments
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: lettuce, bacon and sandwich ingredients.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: chicken and shrimp stored over fries in freezer storage.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw shrimp in freezer storage.
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths.
  • 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken fillets.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glassware exiting dish machine at 7pm.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  • 6-202.13(B)(1)-(2) - Insect control device is located over a cutting board station in the corner of the kitchen.
  • 6-501.12(A) - Repeat Observed that the floors and walls need cleaning to remove residue.
October 04, 2007Critical Procedures64Details / Comments
  • 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: raw burger observed over bread, raw bacon observed stored over cooked bacon.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: raw burger over bagged frozen breads.
  • 3-305.11(A)(3) - Food such as dry rice stored on the floor and/or food stored less than 6 inches off floor.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ground beef, 46F, half and half 47F.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: ground beef, homemade burritos and wings.
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: ham.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: oster toaster oven.
  • 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • 6-501.11 - Repeat Observed that the men's room wall surface is damaged. Faucet handle is damaged.
  • 6-501.12(A) - Observed that the walls and area under main sink is in need of cleaning.
June 14, 2007Routine65Details / Comments
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Mariana sauce in the refrigeration unit was not properly dated for disposition after opening.
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
December 11, 2006Critical Procedures21Details / Comments

June 26, 2009 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of an Informal Conference Results Letter issued on June 16, 2009.
The following violations did not exist at the time of this follow-up inspection:
4-703-11(C) Hot Water and Chemical.--Dishmachine was not sanitizing properly.
OBSERVED THE DISHMACHINE TO BE PROPERLY SANITIZING AT THE OF THE INSPECTION.
This inspection finds that you are in compliance with the requirements outlined in the Informal Conference Letter. No further enforcement action is required. The food establishment shall return to normal inspection frequency.

June 04, 2009 (Routine)


Violations: Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A review of the menu several grease producing items were noted: fries, fried buffalo wings, egg rolls, jalapeno cheese poppers, mozzarella sticks, chicken tenders, steak and cheese, hamburgers were noted.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State Sandblaster SBT
Dishmachine: Ecolab Omega
Pest Control service: monthly
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 17, 2009 (Follow-up)

Comments:
Follow up confirmed CFM presence. Thank you for your attention to this matter. Facility will be returned to regular inspection frequency.

January 05, 2009 (Follow-up)

Comments:
Follow up inspection conducted to verify presence of certified food manager (CFM). At time of inspection CFM was found to be offsite. As a result the facility is not in compliance with previously issued notice of violation letter. Further enforcement action is possible and will be determined by area inspector and management. Please carefully review forthcoming correspondence to axcertain compliance requirements including additional inspection or informal conference time/date. CFM returned at 430 pm. Thank you.

November 04, 2008 (Follow-up)

Comments:
The establishment was order to cease food operation and the health permit was suspended November 3, 2008, due to lack of a certified food manager. The purpose of this visit is to verify the correction of the critical violation cited on November 3, 2008. The follow-up inspection has been completed and the establishment is now in compliance with the critical items.

November 03, 2008 (Follow-up)


Violations: Comments:
The purpose of this follow up inspection was to verify the correction of all critical violations. All critical violations, with the exception of 43.1-3-3A Presence of Certified Food Manager, have been corrected.
No grease producing foods are permitted to be prepared in the kitchen. Please remove all grease producing equipment and items from the menu. If you plan on remodeling your facility please contact the Plan Review division.

October 23, 2008 (Critical Procedures)


Violations: Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is 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 person in charge was NOT able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses was left with the CFM to post.
During inspection observed that the current permit is posted in a place where customers can view.
Further investigation will have be performed on the fryer, used for fries, Thunder range butane cook top, used for hamburgers, Cafe Collection Griddle, used for steak and cheese.
Hot water heater: State Sandblaster
Dishmachine: Ecolab
Grease trap cleaning:
Pest Control service: twice yearly - RECOMMENDED MORE FREQUENT PEST CONTROL
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

April 25, 2008 (Follow-up)

Comments:
Follow up conducted to observe status of chlorine warewashing unit after unit serviced by contractor. The results showed that 50 ppm or greater chlorine sanitizing concentration was reached.

March 14, 2008 (Follow-up)


Violation: 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
Comments:
A follow up inspection was conducted to evaluate low temperature warewashing unit; little or no chlorine concentration was detected on the test kit. All equipment will need to be manually sanitiized and additional servicing is required by facility contractor.

January 30, 2008 (Follow-up)


Violations: Comments:
Follow up inspection was required to confirm that adequate pest control measures had been taken since the routine inspection. Currently facility is planning a kitchen renovation; CFM has been notifed to contact the Plan Review Division prior to installation of any new equipment. Leasing company for warewashing unit was not able to service unit due to an accounting clerical error.
Corrected violation -
6-501.111C Control of Pests -Methods to use when pests are controled.

January 24, 2008 (Routine)


Violations: Comments:
The purpose of the visit was to conduct a routine inspection of the facility. The presence of dead mice and mice feces should be addressed promptly with your pest control contractor to determine points of entry, and harborage areas; improved sanitation of your floor space is a necessity. Remove all unnecessary equipment from the floor space so that all corners and hard to reach areas are cleaned regularly. Ensure that your dish machine is also evaluated by your contractor to adjust sanitizing capability. Currently 0 ppm chlorine was observed. Until it is verified with a test kit that the sanitizer reaches 50 ppm, all equipment is to be sanitized manually in compartment sink. Follow up inspection to take place within one week.

October 04, 2007 (Critical Procedures)


Violations: Comments:
During the critical procedures inspection of this establishment it was noted that management was fully 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 convey all the 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 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, jaundice, and open wounds/cuts on the hands and arms, 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, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Critical items listed above are to be corrected as soon as possible.

June 14, 2007 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection
COOKING, REHEATING & HOLDING TEMPERATURES:
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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

December 11, 2006 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a critical procedures inspection. The critical procedures inspection focuses more on those items that directly affect the safe preparation and service of food.
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 (including deli meats) 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 days, including the prep/open date. Some harmful bacteria continue to grow even at proper refrigeration temperatures so limiting the amount of time in storage limits the amount of grow allowed for these bacteria.
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.

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