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



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: Comments:
Discussed report with manager.

March 13, 2009 (Routine)


Violations: Comments:
Note: Remove plastic cover around milk tubing. Discussed report with the manager.

December 01, 2008 (Routine)


Violations: Comments:
Discussed report with the manager.

August 18, 2008 (Routine)


Violations: Comments:
Discussed report with the manager.

April 28, 2008 (Routine)


Violations: 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: Comments:
Discussed my report with the CFM.

October 09, 2007 (Routine)


Violations: Comments:
Discussed my report with the manager.

June 28, 2007 (Routine)


Violations: Comments:
Discussed my report with the manager.

March 12, 2007 (Routine)


Violations: Comments:
The above observations were discussed with the manager. The importanace of the date marking was stressed.

October 16, 2006 (Routine)


Violations: 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: 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: 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: 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:

April 21, 2005 (Routine)


Violations: 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:

November 02, 2004 (Routine)


Violations:

October 07, 2004 (Routine)


Violations:

July 26, 2004 (Routine)


Violations:

May 12, 2004 (Routine)


Violations:

March 02, 2004 (Routine)


Violations: Comments:
Post Health Department Permit.

December 15, 2003 (Routine)


Violations:

October 02, 2003 (Routine)


Violations:

August 19, 2003 (Routine)


Violations:

June 09, 2003 (Routine)


Violations:

March 28, 2003 (Routine)


Violations:

January 10, 2003 (Routine)


Violations:

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