Dukes Market Cafe, 100 S. Reynolds St, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Dukes Market Cafe
Address: 100 S. Reynolds St, Alexandria, Virginia
Phone: (703) 823-8162
Total inspections: 27
Last inspection: Jul 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 11-2-24(a) - Critical There is no Certified Food Manager (CFM) present in the establishment.
  • 2-201.11 - Critical Through conversation and/or review of written policy, it was determined that establishment's employee health policy is not in compliance with food regulations because persons working here were unaware of the policy.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop not on clean surface.
  • 4-501.11(A) - Cracked ice scoop.
  • 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):
  • 4-903.11(A) - Clean pot found stored on floor.
July 06, 2009Routine25Details / Comments
  • 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperature: cream cheese 74F, half-n-half 54F.
  • 3-501.17A - Critical Repeat Observed RTE foods in the WIR not datemarked.
  • 4-204.112B - Observed no thermometer inside the 4-drawer cooler.
  • 4-903.11A3 - Repeat Observed clean containers stored on the floor.
  • 4-903.11B2 - Clean utensils stored with food contact surface facing both ways.
  • 6-301.11 - Repeat Observed no soap at the handsink in the back kitchen.
  • 6-501.12A - Repeat Observed floors behind True cooler in need of cleaning.
March 13, 2009Routine25Details / Comments
  • 3-501.17A - Critical Observed RTE foods (pasta, mashed potatoes, etc.) not datemarked.
  • 4-903.11A3 - Observed Lexan tray lid stored next to the ice machine.
  • 6-301.11 - Corrected During Inspection Observed no soap available at the handsink (2nd kitchen).
  • 6-301.12 - Corrected During Inspection Observed no paper towel available at the handsink (2nd kitchen).
  • 6-501.11 - Observed wall tile missing near the steam table.
  • 6-501.12A - Observed floors near the steam table in need of cleaning.
December 01, 2008Routine15Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (salad) with their bare hands.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. interior of the microwave.2. can opener blade.
  • 6-303.11C - Repeat Inadequate light was noted in the hood system.
August 18, 2008Routine21Details / Comments
  • 3-501.16A2 - Corrected During Inspection Critical Observed feta cheese and mozzarella cheese cold holding at 50F.
  • 4-204.112B - There was no temperature measuring device located in the drawer cooler.
  • 4-501.12 - The cutting board(s) along the prep counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-205.11A - The handwashing facility located at the kitchen is blocked with a frame, preventing access by employees for easy handwashing.
  • 6-303.11C - Inadequate light was noted in the hood system.
April 28, 2008Routine14Details / Comments
  • 4-204.112B - There was no temperature measuring device located in the chest freezer.
  • 4-501.11B - The cover is missing for the interior fan in the microwave.
  • 6-202.11A - Observed light shield cracked above the mopsink.
January 15, 2008Routine03Details / Comments
  • 3-501.16A2 - Corrected During Inspection Critical Observed half-n-halves (on the first floor) cold holding at 49F.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of Amana microwave in need of cleaning.
  • 4-903.11A1 - Clean utensils (ice cream cup, creamer, etc.) were stored on a shelf top of a mopsink.
  • 5-205.15B1 - Faucet at 3-vat sink was observed leaking.
October 09, 2007Routine22Details / Comments
  • 3-501.16A2 - Critical Observed PHFs cold holding at improper temperature:half-n-halves (around 50F), sausage 52F, pepperoni 50F.
  • 4-204.112B - There was no temperature measuring device located in the ice cream freezer.
  • 4-501.11B - The gaskets of the Randell display cooler are torn.
  • 6-202.11A - The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant.
June 28, 2007Routine13Details / Comments
  • 3-304.14A - Old bad-smelling wiping rags were in use, not stored in sanitizer between uses.
  • 3-501.17A - Critical Repeat There were a number of foods that did not have the required date marking on them when being used over a period in excess on one day.
  • 4-601.11A - Critical The meat slicer was covered and not in use containing old residual meat.
  • 6-501.114A - The rear storage areas had very crowded corners. The presence of Vermin was hard to monitor.
  • 6-501.12A - There was a dirty intake grate next to clean food supplies in the 2nd kitchen on the wall.
March 12, 2007Routine23Details / Comments
  • 3-305.11A3 - Shelves in the dry stores areas were too close to the floor to allow easy cleaning or insect inspection. Additionally, Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.17A - Critical The prepared, refrigerated RTE prime rib and chicken breasts, made 1-2 days ago were held more than 24 hours and not properly date marked. One Roast Beef End, that was marked, was 18 days old! Thre were many undated meat/cheese items present under refrigeration.
  • 4-204.112B - There was no temperature measuring device located in the dry stores freezer, although there were temperature charts on each piece of refrigeration equipment in the facility.
October 16, 2006Routine12Details / Comments
  • 3-303.12A - Corrected During Inspection Packaged food stored in direct contact with ice. Half-n-Half creamers in contact with water from melted ice.
  • 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Utensils observed with the handle in contact with the food product.
  • 3-306.11 - Corrected During Inspection Repeat The food on display is not protected from contamination. (continental buffet)
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Pre-package cream cheese holding at 60*F.
  • 4-501.12 - Repeat The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Can opener.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap observed at the threshold of the side exit door.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (rest rooms)
  • 6-303.11C - Inadequate light was noted in the food preparation area.
  • 6-501.11 - Repeat 1. Wall tiles missing in the food preparation area. 2. damaged/cracked wall tile observed in the food preparation area. 3.Chipping paint observed on the walls in the food preparation area. 4. Cracked light shield observed above the mixer. 5. hand sink in the food preparation area not seal to wall.
June 30, 2006Routine28Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. dented can goods observed on the food storage shelf.
  • 3-501.16A2 - Corrected During Inspection Critical 1. Cream cheese at the self service area holding at 6o*f 2. Baked potatoes in the reach in cooler holding at 53*f
  • 4-501.11B - 1. Door gaskets to the reach in cooler (cook line) and walk in cooler observed torn and damaged. 2. Door to the reach in cooler at the bar not closing tightly.
  • 4-501.12 - Repeat The cutting board(s) along the prep table and units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-903.11A2 - utensils and equipment stored in the mop sink.
  • 4-904.11B - Corrected During Inspection Utensils a the self service area observed with the food contact end exposed.
  • 6-303.11A - Inadequate light was noted in the dry storage room.
  • 6-303.11C - Inadequate light was noted in the back food prep area above the slicer.
  • 6-501.11 - Repeat 1.Broken and missing wall tiles observed in the kitchen/ware washing area. 2. Holes observed in wall behind the back prep table.
April 07, 2006Routine27Details / Comments
  • 3-306.11 - Repeat The food on display, cereal, is not protected from contamination.
  • 3-501.16A2 - Critical Repeat Milk in dispenser 44F. Cooked hamburger in walk-in (on a tower shelf) 45F, sliced turkey on tower shelf unit 43F.
  • 4-101.11D - The food contact surface of the baskets used to serve bagels and pastries is not finished to have a smooth, easily cleanable surface.
  • 4-501.11A - 3-compartment sink in prep room has a grommet repaired drainboard.
  • 4-501.12 - Repeat The make table's cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-501.11 - 1) Observed many small openings, holes and cracks, in caulk and where equipment is sealed to the walls, 2) wall tailes and baseboard tiles missing.
November 01, 2005Routine15Details / Comments
  • 3-304.13 - Linens and/or napkins were in contact with food, breakfast rolls/pastries.
  • 3-501.16A2 - Critical Repeat Potato salad in walk-in was 48F.
  • 3-602.12A - Critical Consumer warnings were not provided on room service menus.
  • 4-501.11A - Repeat Walk-in was 51F.
  • 4-501.11B - The walk-in door closure is broken.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood and grease filters.
  • 6-501.113A - Mop was noted to be stored in such a way that it is contaminating cooking/food utensils.
  • 6-501.12A - Repeat Walls behind broiler and deep-fat fryer not clean.
July 29, 2005Routine26Details / Comments
  • 3-306.11 - The food on display is not protected from contamination. Some of the food on the service line is not protected by the sneeze guard, the food extends beyond the guard. Adjust the sneeze guard, provide more sneeze guards, or reduce the amount of the food provided.
  • 3-501.16A2 - Corrected During Inspection Critical Bacon held overnight on grill, 83F. Discarded on request.
  • 4-202.11A1 - Critical The food contact surface of the baskets used to hold pastries, bagels, etc on the service line is not smooth.
  • 4-501.12 - The cutting board(s) along the sandwich refrigerator and the steam table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: dishmachine (lime deposits), hood and filters.
  • 4-903.11B1 - Clean food pans were not observed stored in a position to allow air-drying.
  • 4-903.11B2 - Clean single-service plates on the service line were observed stored uncovered or with the food contact surface facing upward. Also some of the plastic forks and spoons were exposed to customer contamination.
  • 5-203.14A - Critical 1)Detergent and sanitizer dispensing hoses at 3-compartment sink are creating a back-flow connection as they extend below the rim of the sinks. 2) The detergent dispensing unit at the mop sink may also have a back-flow/back-siphonage connection, but the area was inaccessable to inspect.
  • 6-501.11 - 1) Floor and wall behind dishmachine in poor repair, there is a very large gap at the floor/wall juncture here. 2) The floor grout is missing in many places and needs to be repaired as water will collect here (then will be a cleaning problem and could breed fruit flies), 3) Faucet at 3-compartment sink leaks.
  • 6-501.111D - Observed food left from last night, this creates food for insects and attacts fruit flies. Several fruit flies were noted. All dishes and equipment should be cleaned before closing.
  • 6-501.12A - Floor and walls at deep fat fryer not clean.
April 21, 2005Routine48Details / Comments
  • 3-501.16A2 - Critical Repeat The half n half was 53F. All PHFs in the Trauslsen refrigerator were discarded.
  • 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0 ppm.
  • 4-501.11A - Repeat The Traulsen refrigerator was observed in a state of poor repair. The unit is 55F.
January 24, 2005Routine21Details / Comments
  • 4-501.11A - Repeat The Traulsen reach-in freezer is not maintaining food frozen.
  • 6-301.11 - Repeat No soap is provided at the rear hand sink.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The rear door to the outside of the bldg and the kitchen are open.
  • 6-501.111C - Critical Repeat Methods are not being used to control pests. Observed numerous fruit flies in the prep area.
  • 3-501.13A - Improper methods used to thaw chicken at room temperature at the 3 compartment sink.
November 02, 2004Routine14Details / Comments
  • 7-201.11A - Critical A container of bleach is not properly stored to prevent the contamination of food in the kitchen.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-501.16A2 - Critical The milk in the milk dispenser is held at 45F.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed lunch meat in the refrigeration unit was not properly date-marked after opening.
  • 2-401.11A - Critical The employee is drinking from an uncovered container in the food preparation area.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the utensil bins, the storage shelves, and the steam table.
  • 6-501.12A - The floors, walls and ceiling through out were noted in need of cleaning.
  • 6-501.111C - Critical Methods are not being used to control pests. Numerous gnates in the prep and storage areas.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The rear kitchen door and the door to the outside were both open.
  • 5-205.11B2 - The handwashing station in the dish washing area is being used as a dump station.
  • 6-301.11 - Repeat No hand soap is provided at the bar hand sink.
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: broiler, grill, ovens and deep fat fryer..
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: reach-in refrigeration units, tongs, utensils, sauce pans, juice machine, chip container, and the mixer.
  • 4-803.11 - Soiled linens were found stored in a location that may contaminate food or food-contact surfaces.
  • 3-306.11 - The food on display is not protected from contamination. (breakfast bar)
  • 11-2-24A - Critical There is no certified food manager on duty.
October 07, 2004Routine79Details / Comments
  • 5-205.11B1 - The handwashing station at the bar is being used for purposes other than washing hands. Old beer bottles and cigarette butts were placed in the hand sink.
  • 4-204.112B - Repeat There was no temperature measuring device located in the Trauslen reach-in at the cookline.
  • 4-202.16 - Repeat The nonfood contact surface of the Coca Cola crates are not designed or constructed to be easily cleanable. Crates are used as a shelf at the bar and for storage in the prep area,
  • 5-205.11B2 - The handwashing station at the bar is being used as a dump station.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, utensil bin, and cooking equipment..
  • 5-205.15B1 - Plumbing connections under the 3 compartment sink piping are leaking. (bar)
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. The cooffee in the coffee filter.
  • 6-301.12 - A heated air hand drying device was not provided at the hand washing lavatory at the bar.
  • 6-301.11 - No soap is provided at the bar handsink.
  • 6-501.11 - Repeat The wall behind mixer is not maintained in good repair.
  • 6-202.11A - Repeat The light bulb at the exhaust was not properly shielded, coated, or shatter-resistant.
  • 4-502.11A2 - The strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3-501.18A1 - Critical The prepared ready-to-eat (RTE) soup in the refrigeration unit was not discarded by the date specified on the container..
  • 4-502.13A2 - Single-service items were observed reused and stored above the 3 compartment sink
  • 4-501.11A - Repeat The keg cooler at the bar was observed in a state of disrepair and damaged. The unit drains into a bucket. The faucet at the bar 3 copartment sink is not long enough to reach all 3 sinks.
July 26, 2004Routine312Details / Comments
  • 4-903.11A3 - Repeat Large pots were found not stored 6 inches above the floor in the dish washing area.
  • 3-501.13A - Improper methods used to thaw chicken at the 3 compartment sink.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents.
  • 6-202.11A - The light bulbs in the prep area were not properly shielded, coated, or shatter-resistant.
  • 6-303.11A - Inadequate light was noted in the prep area.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in refrig)
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 6-501.111B - Repeat The premises are not being routinely inspected for evidence of pests. Numerous drain/ fruit flies are in the kitchen.
  • 6-501.11 - One ceiling tile is not maintained in good repair. (prep area)
  • 4-501.11A - Repeat The Traulsen freezer 2) the ice scoop 3) the beer tap is drains into a bucket were observed in a state of disrepair and damaged.
  • 4-204.112B - There was no temperature measuring device located in the Trauslen refrigerator.
  • 7-201.11A - Critical Repeat Containers of glass cleaner properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-101.11 - Critical Original containers that have glass clean do not have a legible manufacturer label.
  • 4-202.16 - The nonfood contact surface of the milk crates are not designed or constructed to be easily cleanable.
May 12, 2004Routine311Details / Comments
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed sewer flies/ gnates in the dish machine area.
  • 6-303.11C - Inadequate light was noted in the exhaust hood.
  • 7-201.11A - Critical Containers of toxic items are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the bar.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Soft drinks stored on the floor at the bar.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the microwave oven.
  • 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 4-502.12 - Due to the lack of proper mechanical means of warewashing per Parts 4-6 and 4-7 of the Food Code, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized. Aluminum pans are reused.
March 02, 2004Routine25Details / Comments
  • 6-501.111C - Critical Methods are not being used to control pests. Fruit flies present in the dish washing area.
  • 6-501.12A - Repeat The wall and floor in the cookline are noted in need of cleaning.
  • 4-501.11A - The microwave oven and the thermometer on the sandwich unit were observed in a state of disrepair and damaged.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 4-903.11A3 - Repeat Clean linen were found not stored 6 inches above the floor at the bar..
December 15, 2003Routine14Details / Comments
  • 5-205.15A - Critical Repeat A recent repair to plumbing system components of the 3 compartment sink a the bar is not in accordance with the law. The faucet does not reach all three sinks. The draft keg cooler drains into a bucket. The plumbing under the 3 compartment sink is leaking.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. (raw chicken is placed on the walk-in refrig floor.)
  • 6-501.111D - Harborage conditions exist. A container of soiled cloths are placed under the 3 compartment sink in the kitchen which is collecting gnats.
  • 4-903.11A3 - Repeat Large stock pots were found not stored 6 inches above the floor under the 3 comparment sink in the kitchen.
  • 4-502.13A2 - Single-service items were observed reused for the storage of food.
October 02, 2003Routine14Details / Comments
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (near the salad plates)
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 3-306.11 - The food on display is not protected from contamination.
  • 4-903.11A2 - Repeat Tongs and servicing spoons were found where they were exposed to splash, dust, or other contamination in the cookline area.
  • 6-303.11C - Inadequate light was noted in the prep area.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the coffee in coffee filters.
  • 6-501.12A - The floor and the floor mats in the cook line noted in need of cleaning. Also, water was standing under the prep table near the walk-in refrig.
  • 4-903.11A3 - Utensils were found not stored 6 inches above the floor in the dish washing area and on top of the buster heater. A clear container is placed on the floor under the prep table near the walk-in .
  • 4-501.11A - Repeat The freezer chest door was observed in a state of disrepair and damaged.
  • 5-203.11A - Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) (at the front bar)
  • 5-205.15A - Critical A recent repair to plumbing system components of the three compartment sink at the bar is not in accordance with the law. The faucet does not reach all three sinks. The draft keg cooler drains into a bucket.
August 19, 2003Routine56Details / Comments
  • 3-501.16A2 - Critical The following foods were not held at the required temperature of 41F ore below: eggs, butter, and salad dressing.
  • 4-501.11A - The walk-in refrig and the make table at the cookline and the reach-in freezer were observed in a state of disrepair and damaged.
  • 4-903.11A2 - Repeat Utensils were found where they were exposed to splash, dust, or other contamination in the grill area.
  • 5-202.11A - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. (bar and mop sink)
  • 6-301.11 - No soap provided at the hand sinks. corrected 6-9-03
  • 6-501.11 - The tiles are missing behind the mop sink.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: refrig unit, cooking equipment, the toaster, and pans.
June 09, 2003Routine34Details / Comments
  • 4-903.11A2 - Utensils were found where they were exposed to splash, dust, or other contamination.
  • 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  • 6-202.11A - The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant.
  • 4-501.11B - The gasket of the reach-in refrig is damaged.
  • 3-501.16A2 - Critical The PHF s are not held at the required temperature in the walk-in refrig.
  • 6-501.11 - The soap dispenser is not maintained in good repair.
March 28, 2003Routine15Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 2-401.11A - Critical Cook was smoking behind the bar. The @PERSONNEL@ is @PERSONNEL ACTION@ in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 5-205.15A - Critical A recent repair to plumbing system components of the @EQUIPMENT@ is not in accordance with the law.
  • 4-903.11A1 - @TABLEWARE@ were found stored @LOCATION@.
  • 6-501.11 - Grates are in the dish washing area. @Physical structure@ is not maintained in good repair.
  • 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  • 6-501.12A - @Physical structure@ in the @Location@ was noted in need of cleaning.
  • 3-302.11A1 - Several foods are not covered in the reach-in the refrig.(cook line. The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food (RTE).
January 10, 2003Routine26Details / Comments

July 06, 2009 (Routine)



Violations:
  • 11-2-24(a) - Critical There is no Certified Food Manager (CFM) present in the establishment.
    It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
  • 2-201.11 - Critical Through conversation and/or review of written policy, it was determined that establishment's employee health policy is not in compliance with food regulations because persons working here were unaware of the policy.
    Create and have a basic understanding of an employee health policy that requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A virus, Shigella spp., Salmonella Typhii, or E.coli) according to law, directs the person in charge to exclude or restrict employees based on the information they report, and manages returning to work and removal of restrictions.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop not on clean surface.
    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 135F and the container is cleaned frequently.
  • 4-501.11(A) - Cracked ice scoop.
    Repair or replace scoop to allow for proper sanitation.
  • 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-903.11(A) - Clean pot found stored on floor.
    Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
Comments:
Discussed report with manager.

March 13, 2009 (Routine)



Violations:
  • 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperature: cream cheese 74F, half-n-half 54F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical Repeat Observed RTE foods in the WIR not datemarked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-204.112B - Observed no thermometer inside the 4-drawer cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-903.11A3 - Repeat Observed clean containers stored on 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.
  • 4-903.11B2 - Clean utensils stored with food contact surface facing both ways.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 6-301.11 - Repeat Observed no soap at the handsink in the back kitchen.
    Soap should be provided at handwashing sink.
  • 6-501.12A - Repeat Observed floors behind True cooler in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
Comments:
Note: Remove plastic cover around milk tubing. Discussed report with the manager.

December 01, 2008 (Routine)



Violations:
  • 3-501.17A - Critical Observed RTE foods (pasta, mashed potatoes, etc.) not datemarked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-903.11A3 - Observed Lexan tray lid stored next to the ice machine.
    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.
  • 6-301.11 - Corrected During Inspection Observed no soap available at the handsink (2nd kitchen).
    Soap should be provided at handwashing sink.
  • 6-301.12 - Corrected During Inspection Observed no paper towel available at the handsink (2nd kitchen).
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-501.11 - Observed wall tile missing near the steam table.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Observed floors near the steam table in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
Comments:
Discussed report with the manager.

August 18, 2008 (Routine)



Violations:
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (salad) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. interior of the microwave.2. can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 6-303.11C - Repeat Inadequate light was noted in the hood system.
    Provide at least 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.
Comments:
Discussed report with the manager.

April 28, 2008 (Routine)



Violations:
  • 3-501.16A2 - Corrected During Inspection Critical Observed feta cheese and mozzarella cheese cold holding at 50F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-204.112B - There was no temperature measuring device located in the drawer cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.12 - The cutting board(s) along the prep counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 5-205.11A - The handwashing facility located at the kitchen is blocked with a frame, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-303.11C - Inadequate light was noted in the hood system.
    Provide at least 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.
Comments:
Discussed report with the manager.

NOTE: Half-n-halves on the counter are non-perishable. Label states "no refrigeration needed."

January 15, 2008 (Routine)



Violations:
  • 4-204.112B - There was no temperature measuring device located in the chest freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11B - The cover is missing for the interior fan in the microwave.
    Install the missing fan in accordance with the manufacturer's specifications.
  • 6-202.11A - Observed light shield cracked above the mopsink.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
Comments:
Discussed my report with the CFM.

October 09, 2007 (Routine)



Violations:
  • 3-501.16A2 - Corrected During Inspection Critical Observed half-n-halves (on the first floor) cold holding at 49F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Employee discarded half-n-halves.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of Amana microwave in need of cleaning.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11A1 - Clean utensils (ice cream cup, creamer, etc.) were stored on a shelf top of a mopsink.
    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.
  • 5-205.15B1 - Faucet at 3-vat sink was observed leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
Discussed my report with the manager.

June 28, 2007 (Routine)



Violations:
  • 3-501.16A2 - Critical Observed PHFs cold holding at improper temperature:half-n-halves (around 50F), sausage 52F, pepperoni 50F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-204.112B - There was no temperature measuring device located in the ice cream freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11B - The gaskets of the Randell display cooler are torn.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 6-202.11A - The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
Comments:
Discussed my report with the manager.

March 12, 2007 (Routine)



Violations:
  • 3-304.14A - Old bad-smelling wiping rags were in use, not stored in sanitizer between uses.
  • 3-501.17A - Critical Repeat There were a number of foods that did not have the required date marking on them when being used over a period in excess on one day.
    Mark all PH supplies being used more than one day.
  • 4-601.11A - Critical The meat slicer was covered and not in use containing old residual meat.
    Wipe down slicers between products and WRS every 4 hours.
  • 6-501.114A - The rear storage areas had very crowded corners. The presence of Vermin was hard to monitor.
  • 6-501.12A - There was a dirty intake grate next to clean food supplies in the 2nd kitchen on the wall.
Comments:
The above observations were discussed with the manager. The importanace of the date marking was stressed.

October 16, 2006 (Routine)



Violations:
  • 3-305.11A3 - Shelves in the dry stores areas were too close to the floor to allow easy cleaning or insect inspection. Additionally, Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.17A - Critical The prepared, refrigerated RTE prime rib and chicken breasts, made 1-2 days ago were held more than 24 hours and not properly date marked. One Roast Beef End, that was marked, was 18 days old! Thre were many undated meat/cheese items present under refrigeration.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-204.112B - There was no temperature measuring device located in the dry stores freezer, although there were temperature charts on each piece of refrigeration equipment in the facility.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Comments:
The above observations were discussed with the certified manager with an emphasis on correct date marking of food items.

June 30, 2006 (Routine)



Violations:
  • 3-303.12A - Corrected During Inspection Packaged food stored in direct contact with ice. Half-n-Half creamers in contact with water from melted ice.
    Store packaged food in ice in a manner or position that would prevent the entry of water or in drained ice.
  • 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Utensils observed with the handle in contact with the food product.
    Store in-use utensils or dispensing utensils 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 with their handles above the top of the food storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 3-306.11 - Corrected During Inspection Repeat The food on display is not protected from contamination. (continental buffet)
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Pre-package cream cheese holding at 60*F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.12 - Repeat The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Can opener.
    Clean and sanitize these surfaces for food contact.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gap observed at the threshold of the side exit door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (rest rooms)
    Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
  • 6-303.11C - Inadequate light was noted in the food preparation area.
    Provide at least 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.
  • 6-501.11 - Repeat 1. Wall tiles missing in the food preparation area. 2. damaged/cracked wall tile observed in the food preparation area. 3.Chipping paint observed on the walls in the food preparation area. 4. Cracked light shield observed above the mixer. 5. hand sink in the food preparation area not seal to wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining violation must be corrected by the next routine inspection.
2. Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition. Please conduct detail cleaning to floors, under and around equipment.
3. Please pay special attention to re-peated violation. Further action maybe taken, if re-peated violation are not corrected.
4. If you have any question, please contact me.

April 07, 2006 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. dented can goods observed on the food storage shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-501.16A2 - Corrected During Inspection Critical 1. Cream cheese at the self service area holding at 6o*f 2. Baked potatoes in the reach in cooler holding at 53*f
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.11B - 1. Door gaskets to the reach in cooler (cook line) and walk in cooler observed torn and damaged. 2. Door to the reach in cooler at the bar not closing tightly.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-501.12 - Repeat The cutting board(s) along the prep table and units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-903.11A2 - utensils and equipment stored in the mop sink.
    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.
  • 4-904.11B - Corrected During Inspection Utensils a the self service area observed with the food contact end exposed.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 6-303.11A - Inadequate light was noted in the dry storage room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-303.11C - Inadequate light was noted in the back food prep area above the slicer.
    Provide at least 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.
  • 6-501.11 - Repeat 1.Broken and missing wall tiles observed in the kitchen/ware washing area. 2. Holes observed in wall behind the back prep table.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. All critical violation corrected during the inspection.
2. All remaining non-critical violation must be corrected by the next routine inspection.
3. Please organize the back storage room and wait station area (side kitchen). This wold assist with cleaning details.
4. Please conduct detail cleaning to floors throughout the facility.
5. If you have any question, please contact me.

November 01, 2005 (Routine)



Violations:
  • 3-306.11 - Repeat The food on display, cereal, is not protected from contamination.
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
  • 3-501.16A2 - Critical Repeat Milk in dispenser 44F. Cooked hamburger in walk-in (on a tower shelf) 45F, sliced turkey on tower shelf unit 43F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-101.11D - The food contact surface of the baskets used to serve bagels and pastries is not finished to have a smooth, easily cleanable surface.
    Repair or replace the @EQUIPMENT@ so that it is finished to have a smooth, easily cleanable surface.
  • 4-501.11A - 3-compartment sink in prep room has a grommet repaired drainboard.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 4-501.12 - Repeat The make table's cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 6-501.11 - 1) Observed many small openings, holes and cracks, in caulk and where equipment is sealed to the walls, 2) wall tailes and baseboard tiles missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
1) Datemark with discard date all potentially hazardous food not sold within 24 hours (hamburger, meatballs, sliced meats and roast in walk-in), 2) Change cold-storage methods so all PHF are 41F or below in walk-in. Walk-in's air temperature next to door was 41F (before beginning operation for the day), but 53F inside the tower storage shelf unit where the cooked hamburger/meat balls and other PHF were stored. Check air temperature and food temperatures in walk-in regularly (at least 2x a day).

July 29, 2005 (Routine)



Violations:
  • 3-304.13 - Linens and/or napkins were in contact with food, breakfast rolls/pastries.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-501.16A2 - Critical Repeat Potato salad in walk-in was 48F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-602.12A - Critical Consumer warnings were not provided on room service menus.
    If required by law, consumer warning shall be provided.
  • 4-501.11A - Repeat Walk-in was 51F.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 4-501.11B - The walk-in door closure is broken.
    Repair or replace the @component@ in accordance with the manufacturer's specifications.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood and grease filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.113A - Mop was noted to be stored in such a way that it is contaminating cooking/food utensils.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 6-501.12A - Repeat Walls behind broiler and deep-fat fryer not clean.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

April 21, 2005 (Routine)



Violations:
  • 3-306.11 - The food on display is not protected from contamination. Some of the food on the service line is not protected by the sneeze guard, the food extends beyond the guard. Adjust the sneeze guard, provide more sneeze guards, or reduce the amount of the food provided.
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
  • 3-501.16A2 - Corrected During Inspection Critical Bacon held overnight on grill, 83F. Discarded on request.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-202.11A1 - Critical The food contact surface of the baskets used to hold pastries, bagels, etc on the service line is not smooth.
    Repair or replace the baskets to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection. You may cover the baskets with paper covering if the food does not touch the basket at all.
  • 4-501.12 - The cutting board(s) along the sandwich refrigerator and the steam table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: dishmachine (lime deposits), hood and filters.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11B1 - Clean food pans were not observed stored in a position to allow air-drying.
    Store @TABLEWARE@ in a self-draining position that allows air-drying.
  • 4-903.11B2 - Clean single-service plates on the service line were observed stored uncovered or with the food contact surface facing upward. Also some of the plastic forks and spoons were exposed to customer contamination.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-203.14A - Critical 1)Detergent and sanitizer dispensing hoses at 3-compartment sink are creating a back-flow connection as they extend below the rim of the sinks. 2) The detergent dispensing unit at the mop sink may also have a back-flow/back-siphonage connection, but the area was inaccessable to inspect.
    1) Elevate the hoses at the 3-compartment. 2) Inspect the water line connection to the mop sink's detergent dispensing unit and see if there is a back-flow device, if not provide one.
  • 6-501.11 - 1) Floor and wall behind dishmachine in poor repair, there is a very large gap at the floor/wall juncture here. 2) The floor grout is missing in many places and needs to be repaired as water will collect here (then will be a cleaning problem and could breed fruit flies), 3) Faucet at 3-compartment sink leaks.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111D - Observed food left from last night, this creates food for insects and attacts fruit flies. Several fruit flies were noted. All dishes and equipment should be cleaned before closing.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12A - Floor and walls at deep fat fryer not clean.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
Comments:
Inspection was made during breakfast, so not all of the facility was accessible for inspection. The certified food manager came before I left and I discussed the inspection with him (George Gibson, F40685, 9/29/06. Today was his day off).
Please correct the critical violations within 7 days.

January 24, 2005 (Routine)



Violations:
  • 3-501.16A2 - Critical Repeat The half n half was 53F. All PHFs in the Trauslsen refrigerator were discarded.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0 ppm.
    Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
  • 4-501.11A - Repeat The Traulsen refrigerator was observed in a state of poor repair. The unit is 55F.
    Repair the Traulsen refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

November 02, 2004 (Routine)



Violations:
  • 4-501.11A - Repeat The Traulsen reach-in freezer is not maintaining food frozen.
    Repair the reach- in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 6-301.11 - Repeat No soap is provided at the rear hand sink.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The rear door to the outside of the bldg and the kitchen are open.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-501.111C - Critical Repeat Methods are not being used to control pests. Observed numerous fruit flies in the prep area.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3-501.13A - Improper methods used to thaw chicken at room temperature at the 3 compartment sink.
    Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity

October 07, 2004 (Routine)



Violations:
  • 7-201.11A - Critical A container of bleach is not properly stored to prevent the contamination of food in the kitchen.
    Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    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.
  • 3-501.16A2 - Critical The milk in the milk dispenser is held at 45F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed lunch meat in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
  • 2-401.11A - Critical The employee is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the utensil bins, the storage shelves, and the steam table.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.12A - The floors, walls and ceiling through out were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
  • 6-501.111C - Critical Methods are not being used to control pests. Numerous gnates in the prep and storage areas.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The rear kitchen door and the door to the outside were both open.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 5-205.11B2 - The handwashing station in the dish washing area is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 6-301.11 - Repeat No hand soap is provided at the bar hand sink.
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: broiler, grill, ovens and deep fat fryer..
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: reach-in refrigeration units, tongs, utensils, sauce pans, juice machine, chip container, and the mixer.
    Clean and sanitize these surfaces for food contact.
  • 4-803.11 - Soiled linens were found stored in a location that may contaminate food or food-contact surfaces.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 3-306.11 - The food on display is not protected from contamination. (breakfast bar)
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
  • 11-2-24A - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.

July 26, 2004 (Routine)



Violations:
  • 5-205.11B1 - The handwashing station at the bar is being used for purposes other than washing hands. Old beer bottles and cigarette butts were placed in the hand sink.
    The handwashing facility identified above is to be used for washing hands only.
  • 4-204.112B - Repeat There was no temperature measuring device located in the Trauslen reach-in at the cookline.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-202.16 - Repeat The nonfood contact surface of the Coca Cola crates are not designed or constructed to be easily cleanable. Crates are used as a shelf at the bar and for storage in the prep area,
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 5-205.11B2 - The handwashing station at the bar is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, utensil bin, and cooking equipment..
    Clean and sanitize these surfaces for food contact.
  • 5-205.15B1 - Plumbing connections under the 3 compartment sink piping are leaking. (bar)
    Plumbing systems and components shall be maintained in good repair.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. The cooffee in the coffee filter.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-301.12 - A heated air hand drying device was not provided at the hand washing lavatory at the bar.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-301.11 - No soap is provided at the bar handsink.
  • 6-501.11 - Repeat The wall behind mixer is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11A - Repeat The light bulb at the exhaust was not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 4-502.11A2 - The strainers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 3-501.18A1 - Critical The prepared ready-to-eat (RTE) soup in the refrigeration unit was not discarded by the date specified on the container..
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limit
  • 4-502.13A2 - Single-service items were observed reused and stored above the 3 compartment sink
    Discontinue the reuse of single-use containers for storage of food. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-501.11A - Repeat The keg cooler at the bar was observed in a state of disrepair and damaged. The unit drains into a bucket. The faucet at the bar 3 copartment sink is not long enough to reach all 3 sinks.
    Repair the keg cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

May 12, 2004 (Routine)



Violations:
  • 4-903.11A3 - Repeat Large pots were found not stored 6 inches above the floor in the dish washing area.
    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.
  • 3-501.13A - Improper methods used to thaw chicken at the 3 compartment sink.
    Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-202.11A - The light bulbs in the prep area were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-303.11A - Inadequate light was noted in the prep area.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in refrig)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.111B - Repeat The premises are not being routinely inspected for evidence of pests. Numerous drain/ fruit flies are in the kitchen.
    Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.11 - One ceiling tile is not maintained in good repair. (prep area)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-501.11A - Repeat The Traulsen freezer 2) the ice scoop 3) the beer tap is drains into a bucket were observed in a state of disrepair and damaged.
    Repair the freezer, the beer tap, and replace the ice scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 4-204.112B - There was no temperature measuring device located in the Trauslen refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 7-201.11A - Critical Repeat Containers of glass cleaner properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 7-101.11 - Critical Original containers that have glass clean do not have a legible manufacturer label.
    Provide a manufacturer's label on containers of glass cleaner that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
  • 4-202.16 - The nonfood contact surface of the milk crates are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

March 02, 2004 (Routine)



Violations:
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed sewer flies/ gnates in the dish machine area.
    Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-303.11C - Inadequate light was noted in the exhaust hood.
    Provide at least 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.
  • 7-201.11A - Critical Containers of toxic items are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the bar.
    Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Soft drinks stored on the floor at the bar.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Corrected during inspection.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the microwave oven.
    Clean and sanitize these surfaces for food contact.
  • 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
  • 4-502.12 - Due to the lack of proper mechanical means of warewashing per Parts 4-6 and 4-7 of the Food Code, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized. Aluminum pans are reused.
    The use of only single-use kitchenware, single-service articles, and single-use articles for use by the consumers is required in order to continue food service operations.
Comments:
Post Health Department Permit.

December 15, 2003 (Routine)



Violations:
  • 6-501.111C - Critical Methods are not being used to control pests. Fruit flies present in the dish washing area.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12A - Repeat The wall and floor in the cookline are noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
  • 4-501.11A - The microwave oven and the thermometer on the sandwich unit were observed in a state of disrepair and damaged.
    Repair the microwave and the thermometer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
  • 4-903.11A3 - Repeat Clean linen were found not stored 6 inches above the floor at the bar..
    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.

October 02, 2003 (Routine)



Violations:
  • 5-205.15A - Critical Repeat A recent repair to plumbing system components of the 3 compartment sink a the bar is not in accordance with the law. The faucet does not reach all three sinks. The draft keg cooler drains into a bucket. The plumbing under the 3 compartment sink is leaking.
    All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. (raw chicken is placed on the walk-in refrig floor.)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-501.111D - Harborage conditions exist. A container of soiled cloths are placed under the 3 compartment sink in the kitchen which is collecting gnats.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-903.11A3 - Repeat Large stock pots were found not stored 6 inches above the floor under the 3 comparment sink in the kitchen.
    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.
  • 4-502.13A2 - Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

August 19, 2003 (Routine)



Violations:
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (near the salad plates)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
  • 11-2-24A - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 3-306.11 - The food on display is not protected from contamination.
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
  • 4-903.11A2 - Repeat Tongs and servicing spoons were found where they were exposed to splash, dust, or other contamination in the cookline area.
    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.
  • 6-303.11C - Inadequate light was noted in the prep area.
    Provide at least 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.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the coffee in coffee filters.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.12A - The floor and the floor mats in the cook line noted in need of cleaning. Also, water was standing under the prep table near the walk-in refrig.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule is needed.
  • 4-903.11A3 - Utensils were found not stored 6 inches above the floor in the dish washing area and on top of the buster heater. A clear container is placed on the floor under the prep table near the walk-in .
    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.
  • 4-501.11A - Repeat The freezer chest door was observed in a state of disrepair and damaged.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 5-203.11A - Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) (at the front bar)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 5-205.15A - Critical A recent repair to plumbing system components of the three compartment sink at the bar is not in accordance with the law. The faucet does not reach all three sinks. The draft keg cooler drains into a bucket.
    All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.

June 09, 2003 (Routine)



Violations:
  • 3-501.16A2 - Critical The following foods were not held at the required temperature of 41F ore below: eggs, butter, and salad dressing.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.11A - The walk-in refrig and the make table at the cookline and the reach-in freezer were observed in a state of disrepair and damaged.
    Repair the walk-in refrig, the make table and reach-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 4-903.11A2 - Repeat Utensils were found where they were exposed to splash, dust, or other contamination in the grill area.
    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.
  • 5-202.11A - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. (bar and mop sink)
    Determine the scope of possible contamination of the water supply, and refer the matter to the Code Enforcement Division.
  • 6-301.11 - No soap provided at the hand sinks. corrected 6-9-03
  • 6-501.11 - The tiles are missing behind the mop sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: refrig unit, cooking equipment, the toaster, and pans.
    Clean and sanitize these surfaces for food contact.

March 28, 2003 (Routine)



Violations:
  • 4-903.11A2 - Utensils were found where they were exposed to splash, dust, or other contamination.
    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.
  • 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
    Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
  • 6-202.11A - The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected
  • 4-501.11B - The gasket of the reach-in refrig is damaged.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 3-501.16A2 - Critical The PHF s are not held at the required temperature in the walk-in refrig.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 6-501.11 - The soap dispenser is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 10, 2003 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, ut
  • 2-401.11A - Critical Cook was smoking behind the bar. The @PERSONNEL@ is @PERSONNEL ACTION@ in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed foodlean equipment, utensils, and linens unwrapped single-service and single-use articles or other items needing protection.
  • 5-205.15A - Critical A recent repair to plumbing system components of the @EQUIPMENT@ is not in accordance with the law.
    All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
  • 4-903.11A1 - @TABLEWARE@ were found stored @LOCATION@.
    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.
  • 6-501.11 - Grates are in the dish washing area. @Physical structure@ is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
    Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
  • 6-501.12A - @Physical structure@ in the @Location@ was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule
  • 3-302.11A1 - Several foods are not covered in the reach-in the refrig.(cook line. The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

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