Fuddruckers #209, 4141-C Duke St, Alexandria, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Fuddruckers #209
Address: 4141-C Duke St, Alexandria, Virginia
Total inspections: 26
Last inspection: Sep 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:
  • 6-501.11 - Corrected During Inspection Observed that the pi[e under dishmachine is not maintained in good repair.
September 29, 2009Routine12Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Opened bag of taco seasoning exposed in dry storage room.
  • 3-501.16A1 - Corrected During Inspection Critical Repeat Baked potato in hot holding drawer observed @ 104 degrees F.
  • 4-204.112B - There was no temperature measuring device located in the chest freezer, both cold drawer units, u/c freezer & salad unit.
  • 4-301.14 - Shift right fryer so it is six (6) inches inside the end of the exhaust hood. Ceiling to the right of the hood is discolored from grease accumulation.
  • 4-501.11A - Split & torn door gasket on rear walk-in cooler requires replacement.
  • 4-602.13 - Floor & floor drain under beverage service cabinet in dining area is unclean.
  • 5-205.15B1 - Loose hot water faucet & leaking drain at cook's hand sink, leaking right drain under 3 compartment sink & leaking left drain under the 2 compartment sink in the baking area.
  • 6-202.15A - Provide weatherstrips for front doors to eliminate visible gaps & to prevent the entry of vermin.
  • 6-303.11A - Repeat Burned out lights in both walk-in coolers..
  • 6-501.11 - Missing floor tiles in the service line area.
  • 6-501.111D - Caulk & seal gaps under bakery's exhaust hood & around pipes under all sinks in bakery.
May 12, 2009Routine29Details / Comments
  • 3-501.17A - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. and tdh edating system appears confusing.
  • 4-203.11B - The food temperature measuring device located in the meat room is not accurate and is off by 4 degrees ..
  • 4-302.12A - Thre was no thermometer in the reach-down freezer
  • 4-603.14A - The dough portioner in the bakery was not claned after it's last use.
  • 6-201.16A - In the RTZ grease room, there was a ceiling panel missing..
  • 6-501.11 - Critical The area behind the game machines had an accumulation of old residue.
  • 6-501.11 - Critical The areas under the booth seats had not been properly cleaned and could become a vermin attractant.
January 21, 2009Routine24Details / Comments
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor of the freezer..
  • 3-501.16A1 - Critical Onion Rings were hot holding at 102 degrees F. under a burned out heat lamp..
  • 3-501.16A2 - Critical Repeat Sliced Tomatoes and cut salsa mix was cold holding at 55 degrees F. while cheese was cold holding in a reach-in on the grill line at 57 degrees F..
  • 3-501.17A - Critical The prepared, refrigerated RTE cheeses no longer in original wrapping was held more than 24 hours is not properly date marked.
  • 4-301.11 - The heating element was out on the onion ring heater causing it to be not sufficient or capacity to meet the food storage demands of the establishment.
  • 5-205.15A - Critical There was no backflow protection on the Oasis chemical dispenser that would protect under continual pressure. Additionally, there was a bad valve in the women's restroom.
  • 6-303.11A - Inadequate light was noted in the meat walk-in with one light burned out and in the freezer with one light burned out.. Additionally, there were lights out in the hood of the bakery..
  • 6-501.11 - Ceiling is not maintained in good repair in storeroom with a ceiling tile missing..
September 26, 2008Routine44Details / Comments
3-501.16A2 - Critical Potentially hazardous cold holding on the temporary truck was at 50-60 degrees F. .June 17, 2008Routine10Details / Comments
  • 3-501.16A1 - Critical Repeat Observed chilli hot holding at 98F.
  • 4-204.112B - There was no temperature measuring device located in the ice cream freezer.
  • 4-501.11B - The door gaskets are torn at Hobart cooler.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  • 4-903.11A3 - Clean cups were found not stored 6 inches above the floor in the dry storage room (paper room).
  • 6-303.11A - Inadequate light was noted in the Walkin freezer.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
March 14, 2008Routine25Details / Comments
  • 11-2-24A - Critical There is no northern Virginia certified food manager on duty, although an employee has had serve safe training.
  • 2-401.11A - Critical Repeat The bakery personnel are drinking from an uncovered container in a food preparation area.
  • 3-501.16A1 - Critical Hamburger holding on grill at 126 degrees, should be holding at 135.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Hamburger in refrigerated drawers at 54, 53. Refrigerated drawers continue to not work correctly. Cheese in reach-in refrigerator, at 52, 47, and 49.
  • 3-501.18A1 - Critical Opened bags of hot dogs were again not being dated upon opening and time since opening was not being tracked.
  • 4-601.11A - Critical Shake machine was not being properly cleaned between usages. The bakery portioner had not been cleaned after the last usage.
  • 6-303.11C - There was a light under the grill hood without a light guard. Additionally, the lightes under the bakery hood did not work.
  • 6-501.111B - There were signs of rodent activity under several padded booth seats and under the drink station.
  • 6-501.114B - The premises has accumulation of litter behind the proofer.
  • 7-205.11 - Critical The Hobart floor mixer in the bakery is leaking oil from the central mandrel. This grease could drip and contaminate foods being mixed.
  • 8-304.11H - Management, after being warned about inoperative refrigerated drawers continued to use them even though foods in them were out of temperature.
December 17, 2007Routine--Details / Comments
  • 2-401.11A - Critical There were a number of personal drink cups in use throughout the facility, including one made from a beer pitcher.
  • 3-101.11 - Critical There was mold growing in the ice machine, likely contaminating the ice being produced.
  • 3-304.14A - Repeat Wiping cloths improperly used throughout the back of the house without the benefit of sanitizer.
  • 3-501.16A2 - Critical Repeat Raw chicken in refrigerated drawer under grill was at 61 degrees F. Cheese was stored at rooom temperature since the beginning of lunch service and was at 70 degrees F. for much too long.
  • 6-501.11 - Repeat The grease holding tank was leaking grease all over the storeroom floor. Additionally the gaskets of the right proofer in the bakery were hardened and very mouldy.
  • 7-209.11 - Personal item were found throughout the facility including purses, personal meals, drink cups.
July 20, 2007Routine33Details / Comments
  • 3-302.11A1 - Corrected During Inspection Raw, bloody steaks were stored above ful beer bottles in the lockable cage in the main walk-in refrigerator.
  • 3-304.14A - Corrected During Inspection Smelly wiping cloths were improperly stored on prep surfaces rather than in sanitizer.
  • 3-501.16A2 - Critical Repeat Hamburger patties were at the observed temperatures of 45, 46, 43, 42, and 49 degrees F. in the grill line refrigerated drawers. Additionally, the ice cream soft serve machine was holding ice cream mix at 46 degrees rather than at the required 41 or lower. The drawers and mix bin should hold potentially hazardous food at 41 degrees or lower.
  • 3-501.17A - Critical
  • 3-501.18A1 - Critical The prepared ready-to-eat (RTE) hot dogs in the meat walk-in refrigeration unit were not discarded by the date specified on the container. the hot dogs had a tagged shelf life of 6 days, but were 9 days old. Additionally, the same type of hot dogs were in the refrigerated drawers behind the grill line and were 10 days old and past their expiration date.
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the one-door Hobart reach-in refrigerator is reading 10 degrees too high and is not accurate.
  • 4-601.11B - There was a tray of "clean" utensils on the reach-thru window that were not clean due to adhering food aprticles and onion on the food contact areas.
  • 4-903.11A2 - Single service items were not fully covered up by plastic or in boxes to protect them from contamination, in the rear storeroom.
  • 5-205.11A - Repeat The handwashing facility located in the bakery is blocked with equipment in the sink, preventing access by employees for easy handwashing.
  • 6-501.11 - Corrected During Inspection The east bakery hand sink had no cold water. The maintenance valve was shut off.
March 02, 2007Routine37Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. Several employees that were handling food had loose hair hanging down above the food being prepared.
  • 3-202.15 - Critical Dented cans were on the dry-stores shelves. Dents were on a can seam.
  • 3-302.12 - Unlabeled food containers. An unmarked bottle of a brown liquid was present in a food prep area. The liquid was reported to be a type of vanilla topping.
  • 3-304.12A - In-use utensils improperly stored between use. Clean knives were stored between two stainless steel tables. There was a build-up of old residual material under the edges of the tables, in close proximity to the stored knives.
  • 3-501.13A - Milk-Shake mix in gallon containers was being thawed in the 2-compartment sink under running water that was at 120 degrees F.
  • 3-501.16A1 - Critical Butter was being hot held at room temperature Melted and spiced butter was being held at room temperature in a stainless steel container on top of the oven..
  • 3-501.16A2 - Critical Repeat Both reach-ins behind the grill area were holding raw hamburger at 55 degrees F. Both units had loose and/or missing door gaskets.
  • 4-204.112B - Repeat There was no temperature measuring device located in the dessert reach-in refrigerator
  • 4-204.117A - The warewashing machine is not equipped with an automatic dispenser for detergent and/or sanitizer. There was no detectable chlorine levels after numerous final rinse cycles.
  • 4-501.11B - Pieces of door gaskets of several refrigerators were missing, damaged.
  • 4-502.11A2 - Two spatulas hanging on an equipment rack were cracked and no longer easily cleanable. An ice scoop was cracked and uncleanable.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Shelves of reach-in dessert refrigerator were dusty. The milk-shake mixer blades were encrusted with old residual, dried shake mix. The ice machine had black mold growing on the top surface of the ice bin above the ice. The floor mixers in the baking area had residual food build-up on the undersides of the mixer head, directly over food when mixing bowls are in place.
  • 4-603.12B - The milk-shake mixer blades were encrusted with old residual, dried shake mix. Employee attempted to wipe several off with a sanitizer cloth, but the sticky residue remained.
  • 4-603.14A - The milk-shake mixer blades were encrusted with old residual, dried shake mix. Employee attempted to wipe several off with a sanitizer cloth, but the sticky residue remained
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the ice cream dipper well was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure.
  • 5-205.11A - Repeat Hand sink by 2-compartment sink was blocked with a bucket and wipe rags. The other bakery handsink was blocked by a spray bottle preventing access by employees for easy handwashing.
  • 5-205.15A - Critical Rat guard was missing from drain of 2-compartment sink. There were old unused and un-needed plumbing pipes open eat both ends (Possible vermin harborage) behind the bakery freezer unit.
  • 5-501.15A2 - There was an excessive gap between emergency exit doors, at the front of house. The door does not fit tightly.
  • 6-202.11A - Florescent ceiling mounted lights in the bakery area were exposed without proper sheilding, since the translucent plastic panel was missing.
  • 6-301.11 - No soap wass available at the front hand sink.
  • 6-303.11C - One of the bulbs over the front grill line had one bulb guard missing. There was inadequate light noted under the hood.
  • 6-304.11 - Ventilation is not sufficient to keep restroom free of excessive obnoxious odors. The ventilation in the customer restroom was inadequate and there were strong odors present (may be coming from a neighboring tennant location)
  • 6-501.11 - Walk-in refrigerator had holes corroded through the evaporator drain pan. food Supplies were stored below the corroded pan. Walk-in refrigerator is not maintained in good repair.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. Painting supplies including a paint roller and tray were in the Bakery 2 compartment sink. Buckets of paint were in food prep areas. Additionally, there was an old window frame stored between the proofing oven and the convection oven. Old equipment was stored with paint and cleaning supplies in the rear electrical room.
  • 6-501.114B - Outside dumpsters had trash around them that should be swept clean.
August 21, 2006Routine619Details / Comments
  • 11-2-24A - Critical The CFM did not have a current certification with him but state he is certified and waiting for the card to be delivered.
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. An employee was using a bare hand to put ice into the ice scoop from the ice machine bin.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  • 3-501.16A2 - Critical Mashed potatoes and sour cream on the salad prep refrigerator were not being held cold enough at 56 and 49 degrees F.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the refrigerated drawers for meat or in the dessert holding refrigerator.
  • 4-501.114C1 - Corrected During Inspection Critical The quaternary ammonium sanitizing solution used for wiping cloth storage was not at an acceptable concentration at less than 100ppm.
  • 4-501.11A - Critical The salad prep refrigerator was not working properly and was not keeping foods cold enough. The ambient temperature of the unit was 57 degrees F. Discontinue using the unit to store potentially hazardous foods until it is properly repaired.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. inside the ice machine2. one of the food choppers3. the can opener blade and parts
  • 4-602.13 - The nonfood contact surface of some refrigerator door gaskets had accumulations of grime and debris.
  • 5-205.11A - Corrected During Inspection The handwashing facility located at the bakery area is blocked, preventing access by employees for easy handwashing.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-501.12A - Repeat The floor under the soda fountains was noted in need of cleaning.
June 13, 2006Routine69Details / Comments
  • 2-401.11A - Critical Open drinking containers, coffee cup in grill area, stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-306.11 - The food on display is not protected from contamination.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, inside ice machine, wedgemaster, convection ovens, "pizza" ovens, proofers.
  • 4-703.11C - Critical There was no sanitizer in the rinse cycle of the warewashing machine
  • 4-903.11B1 - Critical Clean glasses were not observed stacked wet.
  • 4-903.11B2 - Corrected During Inspection Clean bowls and plates were observed stored uncovered or with the food contact surface facing upward.
  • 6-501.12A - Cleaning needed, especially at return air vents. Area under self-service drink area needs cleaning
  • 7-102.11 - Critical Working containers of cleaners were not properly labeled.
February 14, 2006Routine53Details / Comments
  • 3-304.14B2 - Repeat No wiping cloth solution in dessert area or vegetable prep area. Wiping cloth on prep surface in vegetable prep area.
  • 3-501.13A - Improper methods used to thaw chicken, chicken was in standing water.
  • 3-501.17A - Critical Repeat The prepared, refrigerated RTE food, taco meat and chil, held more than 24 hours is not properly date marked. These food was not marked with the discard date.
  • 4-202.11A2 - Critical The food contact surface of the paint brushes used for pastry brushs are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  • 4-204.112D - Repeat The temperature measuring device located in any of the small refrigerators. Attach the thermometers so they remain in an easily readable location.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener and blade, dessert counters, eatingware, tableware, inside ice machine. Dessert counter was "cleaned" without soap and was not sanitized. There was no soap or sanitizer observed in the bakery/dessert area.
  • 5-202.11A - Critical One women's toilet not flusing properly.
  • 5-203.14A - Critical Repeat 1)Observed the water supply line for the dipper well extending below the flood rim level of the dipper well, 2) Sanitizer hose line extends below the rim of the 3-vat sink.
  • 7-201.11B - Critical Containers of cleansers and machine oil was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 03, 2005Routine63Details / Comments
  • 2-301.14H - Critical Observed food employees failing to wash his or her hands before donning gloves for working with food.
  • 2-401.11A - Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Wiping cloths observed on prep surface in the back prep area. No wiping cloth solution bucket observed.
  • 3-501.16A2 - Critical Repeat 1) cheese in the beer box 44, 2) cheese in 1st cook's refrigerator 48F.
  • 3-501.17A - Critical Repeat The prepared, refrigerated RTE taco meat and cole slaw held more than 24 hours is not properly date marked.
  • 4-204.112D - The temperature measuring device located desser under counter refrigerator and beer refrigerator is not easily readable.
  • 4-501.11A - Beer box (44F), lst cook's refrig. ( 51F) was observed in a state of disrepair and damaged.
  • 4-501.11B - The can opener blade damaged and nicked.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener, soft serve ice cream machine.
  • 4-903.11B2 - Clean plates on counter were observed stored uncovered or with the food contact surface facing upward.
  • 6-501.12A - Repeat Ceiling in dessert area was noted in need of cleaning.
June 28, 2005Routine56Details / Comments
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  • 3-301.11B - Corrected During Inspection Critical 1)Employee in bakery observed handling ready-to-eat (RTE) food with her bare hand. 2) cups observed being used as scoops in sesame seeds and in garlic margarine in Hobart refrigerator.
  • 3-501.16A2 - Critical Milk in True undercounter refrigerator in bakery/dessert station was 43F.
  • 3-501.17A - Critical The prepared, refrigerated RTE taco mix (dated 3/20) held more than 24 hours is not properly date marked.
  • 4-501.11A - 1)True under counter refrigerator in bakery/dessert station was 43F. 2) Dishmachine sanitizing solution less than 50 ppm (about 10 ppm), 3) Thermometer in Randall make table not accurate.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: ice cream machine, slicer, tomato wedger, covenction oven, baker's oven, milkshake glasses, tableware (bowls, coffee cups, etc.), ice dispensing shoot, milkshake blender.
  • 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: walkin walls and condenser, bakery/dessert station 2-compartment sink.
  • 4-903.11B1 - Clean tableware, food containers and food prep equipment were not observed stored in a position to allow air-drying.
  • 5-203.14A - Critical 1)At the mop sink observed a hose attached to the Eco-lab floor-cleaning water supply inlet without a backflow prevention device. 2) No air gap provided at the Eco-lab sanitizer dispensing hose (line) at 3 compartment sink.
  • 5-205.11B3 - The handwashing station at the bakery/dessert station is being used to clean equipment and utensils, spoons were observed in handsink.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Side and front doors had gaps at bottom and between the double doors
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the butcher shop/walkin.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided, purse observed stored on uncovered single-service items in bakery/dessert station.
  • 6-501.111C - Critical
  • 6-501.111D - Harborage conditions exist. The dining room has many cracks and crevises that can provide harborage for insects. Also some wall trim is missing.
  • 6-501.12A - Bakery/dessert ceiling's return air vents not clean and floor in corners of bakery/dessert area and the floor sink at the 2-compartment sink here was not clean,
March 22, 2005Routine610Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 2-401.11A - Critical The manager is smoking in the office with the door open that could contaminate food, clean equipment, utensils or other items needing protection.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A paper cup is used as a scoop in the garlic butter in the Hobart refrigerator in the bakery.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered ice cream and shakes in the ice cream freezer; instant yeast in the bakery; and almonds in the dry storage area,
  • 3-501.16A2 - Critical The cheese in the Hobart refrigerator at the cookline is held at 45F
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm in the dish machine.
  • 4-501.11A - The Hobart refrigerator (cookline) was observed in a state of disrepair. The unit was holding temperature of 45F
  • 4-501.11B - The gasket on the Hobart refrigerator (bakery) is damaged.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the proofer (bakery); the dipper well (bakery); dough mixer (bakery); and the refrigerated drawers (cookline).
  • 4-803.11 - Soiled linens were found stored in a location that may contaminate food or food-contact surfaces. Soiled linen was found in the 2 compartment sink (bakery).
  • 5-205.15B1 - Plumbing connection under the dipper well piping is leaking.
February 18, 2005Routine65Details / Comments
  • 5-203.14A - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  • 4-204.112D - The temperature measuring device located Randell reach-in refrigerator is not easily readable.
  • 4-903.11A3 - Single service items were found not stored 6 inches above the floor in the dry storage area.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Three cases of food is placed on the walk-in refrigerator.
  • 4-501.11B - The door gasket on the poofer box is damaged.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine, reach-in refrigerator (bakery), ice cream freezer (bakery),and the ovens (bakery).
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (bakery)
  • 6-305.11A - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's jacket and purse are improperly placed on the prep table in the bakery area.
December 07, 2004Routine26Details / Comments
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A paper cup is used as a scoop in the bulk salt bin.
  • 3-501.16A2 - Critical The salad dressing is not held at the required temperature at the front counter where it is dispensed.
  • 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's apron and cellphone are placed on the slicer, and employee's jacket & purse are placed with single service cups in the bakery area.
  • 6-501.11 - Repeat The moliding is coming off the wall in the dry storage area 2) the 2 compartment sink is coming off the wall in the bakery, and 3) the 3 compartment sink is coming off the wall in the prep area.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine(prep area), and (bakery) the oven, the proofer, the ice cream freezer.
  • 3-302.11A4 - Critical Unwrapped or uncovered ice cream in the bakery.
  • 3-403.11D - Critical The macaroni & cheese and the chili were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
September 30, 2004Routine43Details / Comments
  • 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0ppm in wiping cloth buckets.
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm in the dish machine.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine, and the slicer.
  • 6-501.11 - Repeat One ceiling tile in the dry storage area is not maintained in good repair.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (bakery hand sink)
  • 4-202.16 - Repeat The nonfood contact surface of the dish rack is not designed or constructed to be easily cleanable. A dish rack is used as a storage shelf in the walk-in freezer. A paper cup is used to dispense garlic butter.
July 07, 2004Routine33Details / Comments
  • 4-202.16 - The nonfood contact surface of the dish rack is not designed or constructed to be easily cleanable. A dish rack is used as a shelf in the walk-in freezer.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Wiping cloths are not stored in sanitizer in the prep area or in the bakery,
  • 7-102.11 - Critical Working containers (spray bottle) of mineral oil are not properly labeled.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 6-501.16 - Mops and brooms are not hung up to air dry. (in storage area with hot water tank)
April 23, 2004Routine24Details / Comments
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. The chicken tenders and potatoe wedges are on the walk-in freezer floor.
  • 3-302.11A4 - Critical Unwrapped or uncovered chocolate ice cream in the small freezer in the bakery area. .
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the can opener, the flour bin, the small ice cream freezer and the ovens.
  • 6-303.11C - One light bulb is out at the exhaust hood and in the bakery area.
  • 6-501.11 - The ceiling tile and the light fixture are not maintained in good repair in the dry storage area.
  • 5-205.15B1 - Plumbing connections under the prep sink piping is leaking.
  • 5-103.11A1 - Critical The water source and system serving this food service establishment has been interrupted. No hot water provided at the time of the inspection. The hot water heater is in poor repair.
  • 6-501.111B - Repeat The premises are not being routinely inspected for evidence of pests. A live roach was observed in the proofer box in the bakery area.
February 10, 2004Routine35Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 4-501.114A - Critical Repeat The chlorine sanitizing solution used was at 10 ppm.
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. A roach was observed in the proofer (bakery).
  • 4-501.11B - Repeat The gasket on the refrigerator is damaged.
October 09, 2003Routine13Details / Comments
  • 3-501.16A2 - Critical Repeat The hamburger cold holding at 43F.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 7-201.11A - Critical Repeat A spray bottle of is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-501.11B - Repeat The gasket of the Bake Aid proofer is damaged.
  • 4-501.11A - Repeat The hot water heater and the hand sink in the bakery are observed in a state of disrepair and damaged.
  • 6-403.11B - Lockers or other suitable facilities are not located to protect single service container from contamination in the bakery.
  • 5-501.113B - Outside refuse container was uncovered.
July 17, 2003Routine25Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 2-401.11A - Critical Repeat The employees is drinking from an uncovered container in the food preparation area.
  • 5-501.112A - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  • 6-501.11 - The rear hand sink is not maintained in good repair.
  • 4-903.11A3 - Sheet trays and plastic cups are placed on the floor were found not stored 6 inches above the floor in the dry storage area and behind the ice machine.
  • 4-202.11A5 - Critical
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer, the bread slicer, utensil drawer and the refrigerator where the cheese and beer are stored.
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm.
  • 4-501.11A - The cutting boards, the utensil drawer, and the thermometer on the walk-in frezer were observed in a state of disrepair and damaged.
  • 4-204.112B - Repeat There was no temperature measuring device located in some cooling units.
  • 7-201.11A - Critical Containers of sanitizer and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 6-501.111D - Harborage conditions exist. Gnates are in the mop sink area. Properly store mops.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 6-501.12A - Repeat The wall behind the dish machine was noted in need of cleaning.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. (flour bin and ice machine)
  • 7-101.11 - Critical Original containers that have sanitizer do not have a legible manufacturer label.
  • 4-102.11B2 - The paper cup being used to fil pepper container is not clean.
  • 3-501.16A2 - Critical PHFs are not held at required temperature
June 23, 2003Routine810Details / Comments
  • 2-401.11A - Critical Repeat The employees are eating and drinking in areas other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 4-601.11A - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: 1. can opener unit, blade, and housing, 2. metal paneling inside the ice machine.
  • 3-403.11A - Critical Repeat The soup, chili, and baked beans were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following refrigerators and freezers: 1. Beverage Air salad prep. refrigerator, 2. both McCall refrigerated drawer units at the cook line, 3. Victory freezer at the cook line, 4. ice cream freezer at the bakery.
  • 4-501.11B - Repeat The following door gaskets are torn: 1. Beverage Air salad prep. refrigerator, 2. McCall refrigerated drawer unit at the cook line (used for storage of raw poultry, seafood, ostrich burgers), 3. Hobart refrigerator at the bakery.
  • 4-402.11A - Repeat Dough roller at the bakery department is not sealed to the floor.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. ceiling of microwave oven, 2. carbonized sheet trays and baking pans.
  • 4-501.12 - The white cutting board(s) are heavily scratched and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-304.12A - In-use utensils for ice and flour found improperly stored between use.
  • 4-501.11A - Repeat The following is in need of repair and/or replacement: 1. blue chipped shelves for canned/bottled food storage at the cashier area need replacement, 2. air temperature inside the Beverage Air salad prep. refrigerator is currently 49F, 3. Victory freezer at the cook line is not working, 4. hot water nozzle at the food prep. sink does not work.
  • 6-501.11 - Repeat Repair/replace the following: 1. base board paneling is coming unglued inside the storage room closet where single service, food, chemicals, etc. are stored, 2. ceiling ventilation cover is missing.
  • 6-501.112 - Dead or trapped insects were found in the control device (glue boards) and/or on the premises. Also, I observed a live roach in the bakery department.
  • 4-101.11D - The food contact surface of one metal spatula and the area where attachments are placed on the floor mixers (at bakery) are not finished to have a smooth, easily cleanable surface.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating
  • 6-501.12A - Repeat FRP paneled walls in some areas of the kitchen are noted in need of cleaning. Some ceiling panels in the kitchen are stained.
April 07, 2003Routine413Details / Comments
  • 2-401.11A - Critical Repeat Observed some beverages in the kitchen areas without lids.
  • 3-304.12A - Repeat Improper storage of food scoops in the spices such as lemon pepper and cajun at the cook line.
  • 3-305.11A3 - Repeat Boxes of food seen on the floor inside the walk-in refrigerator for produce.
  • 4-204.112B - Repeat Can not locate physically mounted thermometers inside or outside the following units: 1. Both McCall refrigerated drawer units at the cook line, 2. Beverage Air salad refrigerator.
  • 4-501.11B - Repeat Torn rubber door gaskets seen on the following units: 1. Beverage Air salad refrigerator, 2. Hobart refrigerator at the bakery.
  • 4-601.11A - Critical Repeat In conjunction with 4-701.10: Food contact surfaces unclean include: 1. slicer, 2. can opener unit, blade, and housing, 3. metal sheet trays, 4. metal baking pans.
  • 4-402.11A - Repeat Repair and seal the following equipment to the wall and/or floor: 1. 3-vat sink is pulling away from the wall and the caulking is deteriorating, 2. dough roller at the bakery is not sealed to the floor.
  • 3-501.16A1 - Critical In conjunction with 3-403.11: Evidence of not properly reheating foods such as chili, baked beans, and cream of broccoli soup.
  • 6-501.14A - FRP paneling unclean in the following locations: 1. under the 3-vat sink, 2. at the dish machine area, 3. at the mop and broom storage area.
  • 3-501.13A - Improper thawing of rozen raw fish (found stored in a pan of water at the 3-vat sink).
  • 3-304.14B2 - Repeat Wet wiping cloths found improperly stored.
  • 3-304.15A1 - Evidence of reusing the single use plastic gloves. I observed one glove in the pan of cole slaw inside the produce walk-in refrigerator.
  • 4-501.11A - Repair and/or replace the following: 1. missing the protective metal paneling from in front of the grill dials to adjust amount of gas heating the grill, 2. air temperature inside the Beverage Air salad refrigerator is currently reading 46F, 3. blue coated shelving units are chipping, 4. ice machine is not working.
  • 7-201.11B - Critical Several spray bottles of chemicals are improperly stored at the bakery area.
  • 3-302.12 - Bottle of oil is not labeled inside the meat walk-in refrigerator.
  • 6-501.110A - Bag of an employee's personal belongings found stored under the cash register area with single service soda cups and lids.
January 21, 2003Routine412Details / Comments

September 29, 2009 (Routine)


Violations:

May 12, 2009 (Routine)


Violations:

January 21, 2009 (Routine)


Violations: Comments:
The aabove observations were discussed with the manager on duty. He was complemented on the great improvemements of temperature control observed.

September 26, 2008 (Routine)


Violations: Comments:
The above observations were discussed with the manager. He was given 2 weeks to obtain an ORS CFM card. Several assistant managers already have valid cards.

June 17, 2008 (Routine)


Violation: 3-501.16A2 - Critical Potentially hazardous cold holding on the temporary truck was at 50-60 degrees 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.
Comments:
This inspection was a follow-up on a power failure. Manager on duty indicated that all foods were maintained at the proper temperatures on a refrigerated truck during the outage, but subsequent observations found food in the truck as it was being off-loaded out of temperature. Additionally foods had been loaded onto the dirty floor of the truck. Milk jugs were observed to be dirty as were the trays of meats that wre stored directly on the floor of the truck. All out of temperature foods on the truck were designated by the manager to be thrown out and were not placed on the walk-in of the restaurant. Photos were taken.

March 14, 2008 (Routine)


Violations: Comments:
Discussed report with the manager.

December 17, 2007 (Routine)


Violations: Comments:
The above observations were discussed with the manager. A $50 ticket was written for no CFM and repeat cold holding violations.

July 20, 2007 (Routine)


Violations: Comments:
The above observations were discussed wth the manager and deadlines for compliance were discussed.

March 02, 2007 (Routine)


Violations: Comments:
The above observations were discussed with the manager. Corrections to many items were made on the spot, and others will be forthcoming. The serving of undercooked hamburgers to children was also discussed and it is not done by Fuddruckers.

August 21, 2006 (Routine)


Violations:

June 13, 2006 (Routine)


Violations:

February 14, 2006 (Routine)


Violations: Comments:
1. If your corporate office wants advise on construction of the new sneeze guard to make it conform to the food code and provide proper protection of the food; contact Mr. Joe Fiander of the this office (see phone number above).
2. Please telephone me when the dishmachine is operating properly.

October 03, 2005 (Routine)


Violations:

June 28, 2005 (Routine)


Violations: Comments:
1) Please note that there is 4 repeat violations and 5 critical (which 4 are repeat). The ice cream machine must be cleaned and sanitized properly, follow the instructions on the cleaner you use.
2) Check the temperatures on all of the refrigerators every morning. This is especially important during the summer.

March 22, 2005 (Routine)


Violations: Comments:
Please note that many of the violations were on the bakery/dessert station. Please provide more training for the employees here.

February 18, 2005 (Routine)


Violations:

December 07, 2004 (Routine)


Violations:

September 30, 2004 (Routine)


Violations:

July 07, 2004 (Routine)


Violations:

April 23, 2004 (Routine)


Violations:

February 10, 2004 (Routine)


Violations:

October 09, 2003 (Routine)


Violations:

July 17, 2003 (Routine)


Violations:

June 23, 2003 (Routine)


Violations:

April 07, 2003 (Routine)


Violations: Comments:
Reminders: 1. Proper hand washing before putting on new gloves. Do not reuse the gloves for more than one use and task.

January 21, 2003 (Routine)


Violations:

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