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

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Business Info

Restaurant: Cue Club Cafe
Address: 7014 Columbia Pike, Annandale, Virginia
Total inspections: 14
Last inspection: Jun 26, 2009
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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:
  • 3-307.11 - Corrected During Inspection Observed that an electronic ticket generator was on the food contact surface of a meat slicer.
    Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
  • 4-101.11(E) - Food contact surfaces of nonstick pans were observed scored and missing the non-stick surface.
    Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
  • 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.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses REPEAT
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 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
    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.
  • 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
    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.
  • 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
    Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
  • 5-205.15(B) - The faucet at the 3-vat sink is observed leaking.
    A plumbing system shall be maintained in good repair.
  • 6-101.11(A) - The ceiling tile located in the food prep area and in the restrooms is absorbent and not easily cleaned.
    Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
  • 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.
    Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
  • 6-301.12(A) - Observed that paper towels were not provided at the bar handsink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-501.12(A) - Observed that the walls in the food prep area is in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.18 - Observed that the bar handwashing sink is unclean and are not being maintained.
    Maintain handwashing sinks in sanitary and operable condition.
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:
  • 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
  • 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
    The Director shall order the closure due to the lack of a certified food manager being in control of the establishment.
  • 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
    Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
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:
  • 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.
    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.
  • 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
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 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
    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.
  • 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:
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on October 1 they shall be date marked with a "use by" date not exceeding October 7.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Drinking glasses
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 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)
    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.
  • 43.1-3-3(a) - 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. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator.Observed Real Kill Insect Foggers
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
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:
  • 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.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 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:
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:
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
  • 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.
    Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. Please correct violation before dinner rush.
  • 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).
    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.
  • 5-501.113(B) - Outside refuse container was uncovered.
    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.
  • 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 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.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Contact contractor to coordinate mice eradication.
  • 6-501.112 - Corrected During Inspection Dead mice were found on traps in facility.
    Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
  • 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.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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:
  • 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.
  • 3-301.11(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.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
  • 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.
    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.
  • 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.
    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).
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 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.
    Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glassware exiting dish machine at 7pm.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 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.
    Sanitizer bottle found empty and was being replaced at time of inspection. 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.
  • 6-202.13(B)(1)-(2) - Insect control device is located over a cutting board station in the corner of the kitchen.
    Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
  • 6-501.12(A) - Repeat Observed that the floors and walls need cleaning to remove residue.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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:
  • 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.
    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.
  • 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.
    Foods shall remain covered at all times to prevent potential contamination.
  • 3-305.11(A)(3) - Food such as dry rice stored on the floor and/or food stored less than 6 inches off floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
  • 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.
    Potentially hazardous foods shall be held cold at a temperature of 41F or below.
  • 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.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 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.
    Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
  • 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.
    Food equipment in a food establishment shall be NSF certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 43.1-3-3(a) - Corrected During Inspection Critical Repeat 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. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam.
  • 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.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.11 - Repeat Observed that the men's room wall surface is damaged. Faucet handle is damaged.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the walls and area under main sink 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
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:
  • 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.
    Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
    A metal stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 43.1-3-3(a) - 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. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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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