Cue Club Cafe, 7014 Columbia Pike, Annandale, VA 22003 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Cue Club Cafe
Address: 7014 Columbia Pike, Annandale, VA 22003
Type: Fast Food Restaurant
Phone: 703 941-7665
Total inspections: 9
Last inspection: 07/24/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.07/24/2015Risk Factor
  • Miscellaneous Sources of Contamination / Other Sources (corrected on site)
    Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Ice scoop being stored in ice maker.
    Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Ice is considered a food and must be treated as a ready to eat food that is subject to possible contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers, unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands.
  • Equipment / Good Repair / Operation
    Observation: The dishwasher is not operating properly and is unable to work correctly
    Correction: Repair/adjust the unit and WITH-IN 10 DAYS FAX A COPY OF DISHWASHER CORRECTION COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. .
  • Hand Drying Provision / Individual, Disposable Towels
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels in dispenser not roll at each hand sink to allow employees to properly dry their hands after handwashing.
03/09/2015Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation.
11/20/2014Risk Factor
The purpose of today's visit is to conduct a risk factor assessment inspection.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: 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.
07/28/2014Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Ecolab Omega ETSf

  • Exceptions
    Observation: The facility is only approved for non-smoking. EHS smell smoke in the separate room and observed cigarettes buds in a metal container with ashes surrounding the floor next to the entrance outside.
    Correction: Owner must comply with requirements of Title 15.2-2825.
  • Equipment / Non-food Contact / Visibly Clean
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior walk-in cooler
    Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
  • Plumbing / Maintained in Good Repair
    Observation: The mop sink faucet is leaking.
    Correction: A plumbing system shall be maintained in good repair.
02/04/2014Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to Manager: The waste storage located behind the facility is leaking and needs repair or replace.

  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
    Observation: Enclosed components of the ice bin equipment are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, 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 at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.---CFM cleaned the enclosed components of the ice bin.
09/10/2013Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Water heater: State Sandblaster SBT7575NE
Dish machine: Ecolab Omega 5
EHS provided manager with employee health policy.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit are damaged: walk-in cooler
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Item above cleaned.
  • Cleaning Frequency for Physical Facilities (repeated violation)
    Observation: Observed that the floors behind the cooking area in the kitchen is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
04/23/2013Routine
The purpose of this visit was to verify the dishmachine was operating properly, i,e, washing, rinsing and sanitizing dishes. The dishmachine is operating properly.
No violation noted during this evaluation.
01/03/2013Follow-up
The purpose of today’s visit 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 follow up inspection to assess the sanitizing capability of the dishmachine will be conducted on or about December 20, 2012.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State Sandblaster which uses 120 BTUs to produce 142 GPH of 120F water at an 80F rise.
Dishmachine: Ecolab Omega ETS, chlorine
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.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cutting a prepared sub roll - DISCARDED
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed ice scoop handle in ice
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) 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, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Food Storage / Preventing Contamination (corrected on site)
    Observation: Bottle of salad dressing stored on the floor of the walk in.
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • Thawing / Approved Methods (corrected on site)
    Observation: Observed the following food thawing using an improper method:Observed raw beef thawing in a plastic bag on a shelf
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 59F on a food prep table - DISCARDED
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
  • Single-Service and Single-Use Articles / No Reuse (repeated violation)
    Observation: Manufacturer containers were observed reused for the storage of spaghetti sauce.
    Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glasses
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: 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.
  • Cleaning Frequency for Physical Facilities (repeated violation)
    Observation: Observed that the floor between the VCS and the ice machine, the walls behind the 3-vat, the floor area around the back door and walk in are in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
12/12/2012Routine

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