Herndon Moose Lodge, 779 Center St, Herndon, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Herndon Moose Lodge
Address: 779 Center St, Herndon, Virginia
Total inspections: 13
Last inspection: Jul 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, a low concentration of quaternary ammonia chemical sanitizer was found in the sanitize basin at the bar.
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  • 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink. Ladies upstairs restroom.
  • 6-501.12(A) - Repeat Observed that the floors upstairs are in need of cleaning.
July 28, 2009Routine24Details / Comments
  • 4-202.16 - Boxes of oil stored on soda crates.
  • 4-602.11(E)(4) - Rust observed around the opening to upstairs ice machine.
  • 4-903.11(D) - Corrected During Inspection Box of platters stored on floor of storage room.
  • 6-501.12(A) - Repeat The floor in the upstairs kitchen is soiled from last use.
May 21, 2008Routine04Details / Comments
  • 4-101.19 - Repeat Unlined wicker basket used for utensils.
  • 4-501.11(A) - Repeat Freezers at the bar need to be defrosted.
  • 4-602.11(E)(4) - Repeat There is some mold growth on the ice machine chute.
  • 4-903.11(B) - Repeat Coffee filters in upstairs service area are not covered.
  • 6-202.14 - Repeat Toilet room door is not provided with a self-closing device.
  • 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. Down stairs toilet room
  • 6-302.11 - Observed that toilet tissue was not provided at each toilet. Holder is broken
November 02, 2007Routine07Details / Comments
No violation noted during this evaluation. April 25, 2007Complaint00Details / Comments
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Wet wipe cloths not stored in sanitizer solution.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Gravy in bar refrigerator.
  • 4-101.19 - Wicker basket used for utensil storage is not easily cleanable.
  • 4-501.11(A) - The freezer at the bar needs to be defrosted.
  • 4-602.11(E)(4) - Repeat Ice machine chute has mold or yeast growth, Upstairs ice machine has rust in the hinge area.
  • 4-903.11(B) - Repeat Single serve plates are not covered at upstairs bar.
  • 6-202.14 - The downstairs toilet room does not have a self closing door.
  • 6-501.12(A) - Repeat The area of the floor around the stoves upstairs as well as the general condition of the floor indicate a need for cleaning. Soiled drawer surfaces observed in upstairs kitchen.
April 25, 2007Routine17Details / Comments
  • 2-303.11 - Repeat Employee observed wearing jewelry on their arms and hands while working in food preparation area.food.
  • 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed potato salad in the refrigeration unit was not properly dated for disposition after opening.
  • 4-101.11(B) - Wood cabinets and drawers in upstairs kitchen are not easily cleanable.
  • 4-602.11(E)(4) - Yeast or mold growing on ice chute in the ice machine. Rust on upstairs ice machine.
  • 4-602.13 - Repeat The upstairs kitchen has not been effectively cleaned since its last use.
  • 4-903.11(B) - Coffee filters and single service utensils and plates uncovered in upstairs kitchen.
  • 6-101.11(A) - The ceiling tile located in rear storage room is absorbent and not easily cleaned.
  • 6-202.11(A) - Light cover missing from light fixture in the rear storage room.
  • 6-501.11 - Repeat Ceiling tiles in rear storage room are not in place.
  • 6-501.12(A) - The upstairs kitchen area is in need of a general cleaning and straightening up.
November 28, 2006Routine19Details / Comments
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. excessive rings, bracelets, watches).
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following locations: 1. True 2-door freezer: Observed raw frozen beef stored on a shelf directly above cooked shrimp. 2. Superior upright freezer in the upstairs kitchen: Observed raw frozen pork and beer stored on a shelf above onion rings.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed the ice scoop lying inside the Coleman cooler used for the storage of ice.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of oil and a box of potatoes stored on the floor in the dry storage areas and upstairs kitchen.
  • 3-501.18D - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) sliced cheese inside the Superior reach-in refrigerator in the main bar/kitchen area was not discarded by the "USE BY" date.
  • 4-101.111 - Repeat 1. The wood constructed cabinets, drawer units, and storage units are not corrosion resistant, nonabsorbent, and/or smooth. Observed the wood storage unit in the main bar/kitchen area used for the storage of liquor bottles not sealed. 2. Observed card board and brown paper bags "lining" the floors of the wood cabinets in the upstairs kitchen.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. two sliding door refrigerators for bottled beer storage in the main bar/kitchen area, 2. Rapids reach-in refrigerator for storage of a beer keg in the storage area, 3. Superior 3-door reach-in refrigerator for storage of beer kegs in the storage area, 4. Superior 2-door reach-in refrigerator for beer keg storage located upstairs.
  • 4-301.11 - Observed the following refrigeration units currently not capable of holding food at 41f or below: 1. Superior 2-door reach-in refrigerator for storage of beer kegs in the main bar/kitchen area: 45f, 2. Superior 3-door reach-in refrigerator in the storage area for storage of beer kegs: 49f, 3. Superior 2-door reach-in refrigerator in the upstairs kitchen for beer keg storage: 47f.
  • 4-501.11B - Repeat The door gasket on the Kenmore reach-in refrigerator for storage of glassware is damaged and torn.
  • 4-602.11E - Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris: 1. exteriors of all cabinets and drawers in the upstairs kitchen area, 2. exteriors of all refrigerators and freezers including door handles, 3. door gaskets on refrigerators and freezers, 4. sinks located in the upstairs kitchen areas including pipes and plumbing, 5. inside cabinets and drawers.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Coleman cooler for storage of ice, 2. Rubbermaid plastic containers for food storage, 3. Homz containers for storage of food, 4. two Panasonic microwave ovens, 5. Kenmore reach-in freezer for storage of glassware at the main bar.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine water supply line.
  • 6-101.11A - The ceiling tiles located in BOTH STORAGE AREAS do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  • 6-202.11A - Lights bulb(s) in the upstairs kitchen are not covered by a protective shielding.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the main REAR door. Install weather stripping and/or door sweeps as discussed to prevent insect entry.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. missing ceiling panel inside the storage room, 2. small square hole cut in the handicap restroom ceiling panel.
  • 6-501.12A - Repeat The upstairs kitchen floors are noted in need of cleaning.
March 20, 2006Routine316Details / Comments
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. excessive rings, bracelets, watches).
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following locations: 1. True 2-door freezer: Observed raw frozen beef stored on a shelf directly above cooked shrimp. 2. Superior upright freezer in the upstairs kitchen: Observed raw frozen pork and beer stored on a shelf above onion rings.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed the ice scoop lying inside the Coleman cooler used for the storage of ice.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of oil and a box of potatoes stored on the floor in the dry storage areas and upstairs kitchen.
  • 3-501.18D - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) sliced cheese inside the Superior reach-in refrigerator in the main bar/kitchen area was not discarded by the "USE BY" date.
  • 4-101.111 - Repeat 1. The wood constructed cabinets, drawer units, and storage units are not corrosion resistant, nonabsorbent, and/or smooth. Observed the wood storage unit in the main bar/kitchen area used for the storage of liquor bottles not sealed. 2. Observed card board and brown paper bags "lining" the floors of the wood cabinets in the upstairs kitchen.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. two sliding door refrigerators for bottled beer storage in the main bar/kitchen area, 2. Rapids reach-in refrigerator for storage of a beer keg in the storage area, 3. Superior 3-door reach-in refrigerator for storage of beer kegs in the storage area, 4. Superior 2-door reach-in refrigerator for beer keg storage located upstairs.
  • 4-301.11 - Observed the following refrigeration units currently not capable of holding food at 41f or below: 1. Superior 2-door reach-in refrigerator for storage of beer kegs in the main bar/kitchen area: 45f, 2. Superior 3-door reach-in refrigerator in the storage area for storage of beer kegs: 49f, 3. Superior 2-door reach-in refrigerator in the upstairs kitchen for beer keg storage: 47f.
  • 4-501.11B - Repeat The door gasket on the Kenmore reach-in refrigerator for storage of glassware is damaged and torn.
  • 4-602.11E - Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris: 1. exteriors of all cabinets and drawers in the upstairs kitchen area, 2. exteriors of all refrigerators and freezers including door handles, 3. door gaskets on refrigerators and freezers, 4. sinks located in the upstairs kitchen areas including pipes and plumbing, 5. inside cabinets and drawers.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Coleman cooler for storage of ice, 2. Rubbermaid plastic containers for food storage, 3. Homz containers for storage of food, 4. two Panasonic microwave ovens, 5. Kenmore reach-in freezer for storage of glassware at the main bar.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine water supply line.
  • 6-101.11A - The ceiling tiles located in BOTH STORAGE AREAS do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  • 6-202.11A - Lights bulb(s) in the upstairs kitchen are not covered by a protective shielding.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the main REAR door. Install weather stripping and/or door sweeps as discussed to prevent insect entry.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. missing ceiling panel inside the storage room, 2. small square hole cut in the handicap restroom ceiling panel.
  • 6-501.12A - Repeat The upstairs kitchen floors are noted in need of cleaning.
March 20, 2006Routine316Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Superior upright freezer located in the upstairs kitchen. Observed raw hamburgers, pork sausage, and breaded shrimp stored above bread, french fries, and onion rings.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed ice scoops stored on top of ice machines.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the dry storage area (main level), upstairs kitchen, and bingo hall area.
  • 3-306.11 - The food on display in steam tables is not protected from contamination.
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) OPENED PACKAGES or repackaged commercially processed foods such as sliced cheese and deli meats are not properly dated for disposition after opening.
  • 3-501.18D - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) foods such as sliced cheese and an opened container of sour cream was not discarded by the "USE BY" date. The foods should have been discarded by 9/17/2005.
  • 4-101.111 - Repeat The following surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. wood cabinet at the cooking area/main bar area for liquor storage, 2. wood rack to elevate a box of single service items off the floor in the bingo hall, 3. brown paper bags and card board being used to "line" the inside of the cabinets in the upstairs kitchen.
  • 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. both Beverage Air sliding door refrigerators at the main bar for bottled beer storage, 2. Rapids beer keg cooler in the dry storage area.
  • 4-501.11B - Repeat The door gasket of the Kenmore freezer (for beef mugs) is damaged.
  • 4-502.11A - Observed a wood handled utensil such as a spatula in a state of disrepair and condition preventing effective maintenance and easy cleaning.
  • 4-502.13A - Observed card board boxes being reused for the storage of other packaged food items such as condiments (ketchup, mustard, vinegar, etc).
  • 4-602.11E - Surfaces inside the ice machine was observed soiled with accumulations of grime and debris.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. shelf above the Panasonic microwave in the cooking area/main bar area is dusty, 2. exteriors of ALL equipment in the upstairs kitchen and bingo area are unclean, 3. door gaskets in the upstairs kitchen and bingo area are unclean.
  • 4-903.11A - Repeat Observed a box of single service items stored on the floor in the upstairs kitchen.
  • 4-903.11B - Clean equipment on shelves in the upstairs kitchen were observed stored with the food-contact surface facing upward.
  • 4-903.12A - Clean equipment/utensils were found stored under exposed hand sink plumbing in the upstairs kitchen.
  • 4-904.11A - Observed coffee filters handled, displayed or dispensed with the food or lip-contact surface facing upward and/or unprotected while on display at the bingo hall area.
  • 4-904.11B - Unwrapped knives were not stored with the handles up.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sport cooler for ice at the main bar, 2. Panasonic microwave oven in the cooking area/main bar area and Sharp microwave oven in the upstairs bingo area, 3. Rubbermaid containers or Tupperware containers for clean equipment storage and food storage, 4. Gladware or Ziploc products for food storage, 5. both unused Rival crock pots, 6. unused mini Rival crockette, 7. unused non-stick electric skillet, 8. Kenmore refrigerator for beer mugs, 9. Black and Decker toaster oven.
  • 5-202.12A - Water from the handwashing sink in the ladies restroom (main bar level) was measured at a temperature less than 110F. Observed the hot water at 82f.
  • 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line at the cooking area/main bar area. Observed the pipes running into the wall behind a cabinet at the main bar. It is uncertain if the pipes are air gapped.
  • 6-201.16B - Repeat In conjunction with 6-201.11: Observed the ceiling panels inside the handicap restroom and upstairs kitchen not constructed of the proper material.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR door (where a pool table is located).
  • 6-301.11 - Repeat Soap was not provided at the following hand sinks: 1. cooking area/main bar hand sink, 2. upstairs kitchen hand sink.
  • 6-301.12A - Repeat Observed that no paper towels were available for the upstairs kitchen handsink.
  • 6-303.11C - Inadequate lighting was noted in the cooking area located in the main bar. Currently the lighting is only 10 footcandles.
  • 6-501.11 - Repeat Observed missing ceiling panels in the dry storage area and the room where pinball machines are stored.
  • 6-501.12A - Repeat Observed the upstairs kitchen floors and walls noted in need of cleaning.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-501.19 - Corrected During Inspection Toilet room doors are being kept open.
September 26, 2005Routine426Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Superior upright freezer located in the upstairs kitchen. Observed raw hamburgers, pork sausage, and breaded shrimp stored above bread, french fries, and onion rings.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed ice scoops stored on top of ice machines.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the dry storage area (main level), upstairs kitchen, and bingo hall area.
  • 3-306.11 - The food on display in steam tables is not protected from contamination.
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) OPENED PACKAGES or repackaged commercially processed foods such as sliced cheese and deli meats are not properly dated for disposition after opening.
  • 3-501.18D - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) foods such as sliced cheese and an opened container of sour cream was not discarded by the "USE BY" date. The foods should have been discarded by 9/17/2005.
  • 4-101.111 - Repeat The following surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. wood cabinet at the cooking area/main bar area for liquor storage, 2. wood rack to elevate a box of single service items off the floor in the bingo hall, 3. brown paper bags and card board being used to "line" the inside of the cabinets in the upstairs kitchen.
  • 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. both Beverage Air sliding door refrigerators at the main bar for bottled beer storage, 2. Rapids beer keg cooler in the dry storage area.
  • 4-501.11B - Repeat The door gasket of the Kenmore freezer (for beef mugs) is damaged.
  • 4-502.11A - Observed a wood handled utensil such as a spatula in a state of disrepair and condition preventing effective maintenance and easy cleaning.
  • 4-502.13A - Observed card board boxes being reused for the storage of other packaged food items such as condiments (ketchup, mustard, vinegar, etc).
  • 4-602.11E - Surfaces inside the ice machine was observed soiled with accumulations of grime and debris.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. shelf above the Panasonic microwave in the cooking area/main bar area is dusty, 2. exteriors of ALL equipment in the upstairs kitchen and bingo area are unclean, 3. door gaskets in the upstairs kitchen and bingo area are unclean.
  • 4-903.11A - Repeat Observed a box of single service items stored on the floor in the upstairs kitchen.
  • 4-903.11B - Clean equipment on shelves in the upstairs kitchen were observed stored with the food-contact surface facing upward.
  • 4-903.12A - Clean equipment/utensils were found stored under exposed hand sink plumbing in the upstairs kitchen.
  • 4-904.11A - Observed coffee filters handled, displayed or dispensed with the food or lip-contact surface facing upward and/or unprotected while on display at the bingo hall area.
  • 4-904.11B - Unwrapped knives were not stored with the handles up.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sport cooler for ice at the main bar, 2. Panasonic microwave oven in the cooking area/main bar area and Sharp microwave oven in the upstairs bingo area, 3. Rubbermaid containers or Tupperware containers for clean equipment storage and food storage, 4. Gladware or Ziploc products for food storage, 5. both unused Rival crock pots, 6. unused mini Rival crockette, 7. unused non-stick electric skillet, 8. Kenmore refrigerator for beer mugs, 9. Black and Decker toaster oven.
  • 5-202.12A - Water from the handwashing sink in the ladies restroom (main bar level) was measured at a temperature less than 110F. Observed the hot water at 82f.
  • 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line at the cooking area/main bar area. Observed the pipes running into the wall behind a cabinet at the main bar. It is uncertain if the pipes are air gapped.
  • 6-201.16B - Repeat In conjunction with 6-201.11: Observed the ceiling panels inside the handicap restroom and upstairs kitchen not constructed of the proper material.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR door (where a pool table is located).
  • 6-301.11 - Repeat Soap was not provided at the following hand sinks: 1. cooking area/main bar hand sink, 2. upstairs kitchen hand sink.
  • 6-301.12A - Repeat Observed that no paper towels were available for the upstairs kitchen handsink.
  • 6-303.11C - Inadequate lighting was noted in the cooking area located in the main bar. Currently the lighting is only 10 footcandles.
  • 6-501.11 - Repeat Observed missing ceiling panels in the dry storage area and the room where pinball machines are stored.
  • 6-501.12A - Repeat Observed the upstairs kitchen floors and walls noted in need of cleaning.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-501.19 - Corrected During Inspection Toilet room doors are being kept open.
September 26, 2005Routine426Details / Comments
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the True 2-door freezer unit located in the storage area. As discussed, store ALL raw potentially hazardous foods on the lowest shelf in the unit, all cooked meats in the middle, and all vegetables/breads/sauces on the top shelves.
  • 4-101.111 - Repeat The following items are not corrosion resistant, nonabsorbent, and/or smooth: 1. wood pallets used to elevate beverages off the floor in the storage area, 2. brown paper bags and card board used to "line" the interior of cabinets in the second floor kitchen.
  • 4-101.19A - Observed some wood handled utensils such as knives and spatulas.
  • 4-204.112B - Corrected During Inspection In conjunction with 4-204.112a & 4-502.11c: There was no working or visible temperature measuring device located in the Superior 3-door reach-in refrigerator for alcohol and other beverage storage (in the storage area).
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11B - The door gasket of the Kenmore freezer is damaged.
  • 4-903.11A - Repeat Observed one box of styrofoam cups stored on the floor on the second floor in the kitchen/bar.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Panasonic microwave, 2. Kenmore freezer (for glassware only).
  • 6-202.15 - Openings to the exterior of the building are present along the REAR door. Install weather stripping and door sweeps as needed.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees: 1. handicap restroom (first floor), 2. both men's and ladies restrooms located on the second floor.
  • 6-501.11 - Repeat Observed the ceiling panels in the storage area not maintained in good repair. Small holes and gaps are seen in the ceiling panels. Use expanding caulk to seal up the gaps.
March 21, 2005Routine--Details / Comments
  • 4-903.11A - Boxes of single service items were found stored on the floor in the storage area and in the upstairs kitchen area.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Panasonic microwave oven, 2. White-Westinghouse hand mixer.
  • 4-101.111 - The nonfood contact surface of the wood constructed pallets are not corrosion resistant, nonabsorbent, and/or smooth.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed slices of cheese in the refrigeration unit was not properly dated for DISPOSITION after opening.
  • 3-304.12 - In-use utensils improperly stored between use. Observed ice scoops stored on top of ice machines in the storage area and in the upstairs kitchen.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. bar/grill area located downstairs, 2. upstairs kitchen, 3. upstairs restrooms.
  • 6-501.11 - Ceiling panels in the storage area above the back door and in the upstairs kitchen are not maintained in good repair.
  • 6-301.12A - Observed that no paper towels were available for the handsink located upstairs in the kitchen .
  • 4-602.12B - The interior of the microwave oven is observed soiled.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen located upstairs.
  • 6-201.16B - In conjunction with 6-201.11: Observed the kitchen ceiling panels located in the upstairs kitchen area not constructed of the proper material.
  • 6-501.16 - Mops and brooms not hung up to air dry in the upstairs kitchen areas.
  • 6-501.12A - Repeat Ceiling inside the men's restroom noted in need of cleaning. Upstairs kitchen areas noted in need of a thorough cleaning.
  • 4-601.11C - In conjunction with 4-602.11: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. slicer located in the kitchen upstairs.
  • 4-601.11A - Critical Repeat In conjunction with 4-602.13: The following utensils were observed soiled to sight and touch: 1. exteriors of equipment in the upstairs kitchen, 2. exteriors of all cabinets and drawers in the upstairs kitchen, 3. all shelves/storage racks in the upstairs kitchen.
  • 4-204.112B - There was no temperature measuring device located in the beer refrigerators (downstairs and upstairs).
November 15, 2004Routine--Details / Comments
  • 4-903.11B - Repeat Single service items like plates and coffee filters are not adequately protected.
  • 4-601.11A - Critical Repeat The beer cooler and refrigerators upstairs need to be cleaned.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 6-501.12A - A general cleaning of the upstairs kitchen and bar area is needed.
  • 4-601.11C - Storage shelves in the upstairs kitchen are soiled.
  • 4-202.11A - Critical The knife holder in the upstairs kitchen is not easy to clean as it cannot be disassembled to reach inaccessible parts.
  • 4-501.12 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-501.11B - Hot mitts are damaged to where the insulation is coming out.
  • 3-305.11A2 - Some food items are stored on the floor.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave and refrigerator freezer in upstairs bar area.
  • 4-602.11E - There are rust and soil stains around the opening of the upstairs ice machine.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored in basket with the handles up.
August 01, 2003Routine210Details / Comments

July 28, 2009 (Routine)



Violations:
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
    A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    A bleach test kit for the upstairs kitchen and a quaternary ammonia test kit for the bar shall be provided.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, a low concentration of quaternary ammonia chemical sanitizer was found in the sanitize basin at the bar.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of 200ppm of quaternary ammonia compound at the bar and 50 to 100ppm of bleach at the upstairs kitchen.
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. The CFM must call me with the card number and expiration date.
  • 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink. Ladies upstairs restroom.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-501.12(A) - Repeat Observed that the floors upstairs are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
This is a routine inspection. The facility opens at 3:00 p.m.; however, food is not cooked until approximately 5:00 p.m. The potentially hazardous foods are frozen.

May 21, 2008 (Routine)



Violations:
  • 4-202.16 - Boxes of oil stored on soda crates.
    Do not use soda crates for storage as they are difficult to clean and block access to the floor and are not the required 6" off floor.
  • 4-602.11(E)(4) - Rust observed around the opening to upstairs ice machine.
    Remove the rust from the ice machine.
  • 4-903.11(D) - Corrected During Inspection Box of platters stored on floor of storage room.
    Store items at least 6" off floor
  • 6-501.12(A) - Repeat The floor in the upstairs kitchen is soiled from last use.
    Clean the floors.
Comments:
This is a ROUTINE inspection at the above named establishment.
Regular manager is not present due to family emergency and another manager is due in an hour or so. Establishment was not open at time of inspection and will remain closed until the other certified food manager arrives. Caretaker was present and allowed me to make the inspection.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
Dish Machine: None
Grease Trap: None
Hood System & Filters: Not known Hood and cooking is used infrequently
Pest Control: Monthly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

November 02, 2007 (Routine)



Violations:
  • 4-101.19 - Repeat Unlined wicker basket used for utensils.
    Line the basket with cloth or napkins or obtain a suitable container.
  • 4-501.11(A) - Repeat Freezers at the bar need to be defrosted.
    Defrost freezers.
  • 4-602.11(E)(4) - Repeat There is some mold growth on the ice machine chute.
    Clean the ice machine ice chute.
  • 4-903.11(B) - Repeat Coffee filters in upstairs service area are not covered.
    Protect coffee filters.
  • 6-202.14 - Repeat Toilet room door is not provided with a self-closing device.
    Provide a self-closing hinge or closing mechanism for the toilet room door.
  • 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. Down stairs toilet room
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-302.11 - Observed that toilet tissue was not provided at each toilet. Holder is broken
    Provide toilet tissue at each toilet to minimize hand contact with fecal waste. Obtain new holder.
Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
Dish Machine: None
Grease Trap: None
Hood System & Filters: Not known Hood and cooking is used infrequently
Pest Control: Monthly Last visit was April 20, 2007
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

April 25, 2007 (Complaint)

Comments:
This is an inspection in response to a complaint of ants on tables near the windows in the Bingo Hall. The manager said this occurred just two days after a routine visit by the pest control company. No ants were seen during today's inspection so the complaint could not be confirmed. A routine inspection was also conducted.

April 25, 2007 (Routine)



Violations:
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Wet wipe cloths not stored in sanitizer solution.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Gravy in bar refrigerator.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on May 1, 2007 they shall be date marked with a "use by" date not exceeding may 7, 2007
  • 4-101.19 - Wicker basket used for utensil storage is not easily cleanable.
    Line basket with cloth or paper and limit to dry items.
  • 4-501.11(A) - The freezer at the bar needs to be defrosted.
    Defrost the freezer for better operation.
  • 4-602.11(E)(4) - Repeat Ice machine chute has mold or yeast growth, Upstairs ice machine has rust in the hinge area.
    Clean the ice machines and remove rust.
  • 4-903.11(B) - Repeat Single serve plates are not covered at upstairs bar.
    Cover single service items to prevent soiling.
  • 6-202.14 - The downstairs toilet room does not have a self closing door.
    Install a self closing device.
  • 6-501.12(A) - Repeat The area of the floor around the stoves upstairs as well as the general condition of the floor indicate a need for cleaning. Soiled drawer surfaces observed in upstairs kitchen.
    Clean non food contact surfaces in the kitchen
Comments:
This is a ROUTINE inspection at the above named establishment. The inspection was held in conjunction with a visit to investigate a complaint of ants on tables in the Bingo Hall. Se separate report.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices
Water Heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
Dish Machine: None
Grease Trap: None
Hood System & Filters: Not known Hood and cooking is used infrequently
Pest Control: Monthly Last visit was April 20, 2007
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

November 28, 2006 (Routine)



Violations:
  • 2-303.11 - Repeat Employee observed wearing jewelry on their arms and hands while working in food preparation area.food.
    Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
  • 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed potato salad in the refrigeration unit was not properly dated for disposition after opening.
    Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
  • 4-101.11(B) - Wood cabinets and drawers in upstairs kitchen are not easily cleanable.
    Provide smooth cleanable surfaces for food and utensil storage.
  • 4-602.11(E)(4) - Yeast or mold growing on ice chute in the ice machine. Rust on upstairs ice machine.
    Remove the rust and growth of yeast or mold on ice machines.
  • 4-602.13 - Repeat The upstairs kitchen has not been effectively cleaned since its last use.
    After each use and before the next one the kitchen and serving area should be thoroughly cleaned and items put away. Any unnecessary items should be removed.
  • 4-903.11(B) - Coffee filters and single service utensils and plates uncovered in upstairs kitchen.
    Cover or otherwise protect these items to prevent contamination.
  • 6-101.11(A) - The ceiling tile located in rear storage room is absorbent and not easily cleaned.
    "Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
  • 6-202.11(A) - Light cover missing from light fixture in the rear storage room.
    Replace the light cover.
  • 6-501.11 - Repeat Ceiling tiles in rear storage room are not in place.
    Return the ceiling tiles to proper positions.
  • 6-501.12(A) - The upstairs kitchen area is in need of a general cleaning and straightening up.
    Clean and straighten up as needed.
Comments:
Superior freezer upstairs 10
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater Rheem Ruud ES50-15-G 15 KW
No Dish Machine

March 20, 2006 (Routine)



Violations:
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. excessive rings, bracelets, watches).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following locations: 1. True 2-door freezer: Observed raw frozen beef stored on a shelf directly above cooked shrimp. 2. Superior upright freezer in the upstairs kitchen: Observed raw frozen pork and beer stored on a shelf above onion rings.
    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.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed the ice scoop lying inside the Coleman cooler used for the storage of ice.
    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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a Quat solution at a concentration of 200ppm between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of oil and a box of potatoes stored on the floor in the dry storage areas and upstairs kitchen.
    Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
  • 3-501.18D - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) sliced cheese inside the Superior reach-in refrigerator in the main bar/kitchen area was not discarded by the "USE BY" date.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.111 - Repeat 1. The wood constructed cabinets, drawer units, and storage units are not corrosion resistant, nonabsorbent, and/or smooth. Observed the wood storage unit in the main bar/kitchen area used for the storage of liquor bottles not sealed. 2. Observed card board and brown paper bags "lining" the floors of the wood cabinets in the upstairs kitchen.
    ALL nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal ALL wood constructed equipment with a non-toxic sealant or paint to keep surfaces smooth and washable. Remove ALL card board and brown paper bags where seen.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. two sliding door refrigerators for bottled beer storage in the main bar/kitchen area, 2. Rapids reach-in refrigerator for storage of a beer keg in the storage area, 3. Superior 3-door reach-in refrigerator for storage of beer kegs in the storage area, 4. Superior 2-door reach-in refrigerator for beer keg storage located upstairs.
    Provide a working and visible 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.
  • 4-301.11 - Observed the following refrigeration units currently not capable of holding food at 41f or below: 1. Superior 2-door reach-in refrigerator for storage of beer kegs in the main bar/kitchen area: 45f, 2. Superior 3-door reach-in refrigerator in the storage area for storage of beer kegs: 49f, 3. Superior 2-door reach-in refrigerator in the upstairs kitchen for beer keg storage: 47f.
    ALL refrigerators shall be capable of holding food at 41f or below. Repair the units as needed immediately.
  • 4-501.11B - Repeat The door gasket on the Kenmore reach-in refrigerator for storage of glassware is damaged and torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-602.11E - Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
    Clean the surface of ALL soda nozzles at any time when contamination may have occurred, at least every 24 hours.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris: 1. exteriors of all cabinets and drawers in the upstairs kitchen area, 2. exteriors of all refrigerators and freezers including door handles, 3. door gaskets on refrigerators and freezers, 4. sinks located in the upstairs kitchen areas including pipes and plumbing, 5. inside cabinets and drawers.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Coleman cooler for storage of ice, 2. Rubbermaid plastic containers for food storage, 3. Homz containers for storage of food, 4. two Panasonic microwave ovens, 5. Kenmore reach-in freezer for storage of glassware at the main bar.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine water supply line.
    Provide an approved backflow prevention device.
  • 6-101.11A - The ceiling tiles located in BOTH STORAGE AREAS do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
    Replace the storage rooms ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material.
  • 6-202.11A - Lights bulb(s) in the upstairs kitchen are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the main REAR door. Install weather stripping and/or door sweeps as discussed to prevent insect entry.
    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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. missing ceiling panel inside the storage room, 2. small square hole cut in the handicap restroom ceiling panel.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat The upstairs kitchen floors are noted in need of cleaning.
    All floors, walls, base boards, 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 should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
MORE EQUIPMENT TEMPERATURES OBSERVED: 1. True 2-door freezer (storage area): 6f, 2. Superior upright freezer (upstairs kitchen): 10f, 3. True 2-door refrigerator (upstairs kitchen): 30f (33f).
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you. **INSPECTION TIME REFLECTS ONLY THE INSPECTION.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
NOTES: No dish machine; only 3-vat sink using Quatenary ammonium to sanitize at 200ppm.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

March 20, 2006 (Routine)



Violations:
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. excessive rings, bracelets, watches).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following locations: 1. True 2-door freezer: Observed raw frozen beef stored on a shelf directly above cooked shrimp. 2. Superior upright freezer in the upstairs kitchen: Observed raw frozen pork and beer stored on a shelf above onion rings.
    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.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed the ice scoop lying inside the Coleman cooler used for the storage of ice.
    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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a Quat solution at a concentration of 200ppm between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of oil and a box of potatoes stored on the floor in the dry storage areas and upstairs kitchen.
    Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
  • 3-501.18D - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) sliced cheese inside the Superior reach-in refrigerator in the main bar/kitchen area was not discarded by the "USE BY" date.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.111 - Repeat 1. The wood constructed cabinets, drawer units, and storage units are not corrosion resistant, nonabsorbent, and/or smooth. Observed the wood storage unit in the main bar/kitchen area used for the storage of liquor bottles not sealed. 2. Observed card board and brown paper bags "lining" the floors of the wood cabinets in the upstairs kitchen.
    ALL nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal ALL wood constructed equipment with a non-toxic sealant or paint to keep surfaces smooth and washable. Remove ALL card board and brown paper bags where seen.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. two sliding door refrigerators for bottled beer storage in the main bar/kitchen area, 2. Rapids reach-in refrigerator for storage of a beer keg in the storage area, 3. Superior 3-door reach-in refrigerator for storage of beer kegs in the storage area, 4. Superior 2-door reach-in refrigerator for beer keg storage located upstairs.
    Provide a working and visible 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.
  • 4-301.11 - Observed the following refrigeration units currently not capable of holding food at 41f or below: 1. Superior 2-door reach-in refrigerator for storage of beer kegs in the main bar/kitchen area: 45f, 2. Superior 3-door reach-in refrigerator in the storage area for storage of beer kegs: 49f, 3. Superior 2-door reach-in refrigerator in the upstairs kitchen for beer keg storage: 47f.
    ALL refrigerators shall be capable of holding food at 41f or below. Repair the units as needed immediately.
  • 4-501.11B - Repeat The door gasket on the Kenmore reach-in refrigerator for storage of glassware is damaged and torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-602.11E - Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
    Clean the surface of ALL soda nozzles at any time when contamination may have occurred, at least every 24 hours.
  • 4-602.13 - Repeat The following nonfood contact surfaces had accumulations of grime and debris: 1. exteriors of all cabinets and drawers in the upstairs kitchen area, 2. exteriors of all refrigerators and freezers including door handles, 3. door gaskets on refrigerators and freezers, 4. sinks located in the upstairs kitchen areas including pipes and plumbing, 5. inside cabinets and drawers.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Coleman cooler for storage of ice, 2. Rubbermaid plastic containers for food storage, 3. Homz containers for storage of food, 4. two Panasonic microwave ovens, 5. Kenmore reach-in freezer for storage of glassware at the main bar.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine water supply line.
    Provide an approved backflow prevention device.
  • 6-101.11A - The ceiling tiles located in BOTH STORAGE AREAS do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
    Replace the storage rooms ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material.
  • 6-202.11A - Lights bulb(s) in the upstairs kitchen are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the main REAR door. Install weather stripping and/or door sweeps as discussed to prevent insect entry.
    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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. missing ceiling panel inside the storage room, 2. small square hole cut in the handicap restroom ceiling panel.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat The upstairs kitchen floors are noted in need of cleaning.
    All floors, walls, base boards, 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 should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
MORE EQUIPMENT TEMPERATURES OBSERVED: 1. True 2-door freezer (storage area): 6f, 2. Superior upright freezer (upstairs kitchen): 10f, 3. True 2-door refrigerator (upstairs kitchen): 30f (33f).
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you. **INSPECTION TIME REFLECTS ONLY THE INSPECTION.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
NOTES: No dish machine; only 3-vat sink using Quatenary ammonium to sanitize at 200ppm.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

September 26, 2005 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Superior upright freezer located in the upstairs kitchen. Observed raw hamburgers, pork sausage, and breaded shrimp stored above bread, french fries, and onion rings.
    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.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed ice scoops stored on top of ice machines.
    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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the dry storage area (main level), upstairs kitchen, and bingo hall area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-306.11 - The food on display in steam tables 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.
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) OPENED PACKAGES or repackaged commercially processed foods such as sliced cheese and deli meats are not properly dated for disposition after opening.
    Label the foods with a "USE BY" on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. FOR EXAMPLE, if the packages of food are opened on 9/26/2005 they shall be date marked with a "use by" date of 10/2/2005. Both dates shall be placed on the food.
  • 3-501.18D - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) foods such as sliced cheese and an opened container of sour cream was not discarded by the "USE BY" date. The foods should have been discarded by 9/17/2005.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.111 - Repeat The following surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. wood cabinet at the cooking area/main bar area for liquor storage, 2. wood rack to elevate a box of single service items off the floor in the bingo hall, 3. brown paper bags and card board being used to "line" the inside of the cabinets in the upstairs kitchen.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. both Beverage Air sliding door refrigerators at the main bar for bottled beer storage, 2. Rapids beer keg cooler in the dry storage area.
    Provide a working and visible 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 - Repeat The door gasket of the Kenmore freezer (for beef mugs) is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.11A - Observed a wood handled utensil such as a spatula in a state of disrepair 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.
  • 4-502.13A - Observed card board boxes being reused for the storage of other packaged food items such as condiments (ketchup, mustard, vinegar, etc).
    Discontinue the reuse of ANY single-use containers, buckets, card board boxes, plastic bread bags, etc. for your storage needs. Provide NSF approved reusable food storage containers designed for your food storage needs.
  • 4-602.11E - Surfaces inside the ice machine was observed soiled with accumulations of grime and debris.
    Clean the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. shelf above the Panasonic microwave in the cooking area/main bar area is dusty, 2. exteriors of ALL equipment in the upstairs kitchen and bingo area are unclean, 3. door gaskets in the upstairs kitchen and bingo area are unclean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11A - Repeat Observed a box of single service items stored on the floor in the upstairs kitchen.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11B - Clean equipment on shelves in the upstairs kitchen were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 4-903.12A - Clean equipment/utensils were found stored under exposed hand sink plumbing in the upstairs kitchen.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 4-904.11A - Observed coffee filters handled, displayed or dispensed with the food or lip-contact surface facing upward and/or unprotected while on display at the bingo hall area.
    Store ALL single service items inside their original plastic packaging while on display to prevent contamination prior to use.
  • 4-904.11B - Unwrapped knives were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sport cooler for ice at the main bar, 2. Panasonic microwave oven in the cooking area/main bar area and Sharp microwave oven in the upstairs bingo area, 3. Rubbermaid containers or Tupperware containers for clean equipment storage and food storage, 4. Gladware or Ziploc products for food storage, 5. both unused Rival crock pots, 6. unused mini Rival crockette, 7. unused non-stick electric skillet, 8. Kenmore refrigerator for beer mugs, 9. Black and Decker toaster oven.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-202.12A - Water from the handwashing sink in the ladies restroom (main bar level) was measured at a temperature less than 110F. Observed the hot water at 82f.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line at the cooking area/main bar area. Observed the pipes running into the wall behind a cabinet at the main bar. It is uncertain if the pipes are air gapped.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 6-201.16B - Repeat In conjunction with 6-201.11: Observed the ceiling panels inside the handicap restroom and upstairs kitchen not constructed of the proper material.
    Replace the ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR door (where a pool table is located).
    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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Repeat Soap was not provided at the following hand sinks: 1. cooking area/main bar hand sink, 2. upstairs kitchen hand sink.
    Hand soap must be provided at ALL hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Repeat Observed that no paper towels were available for the upstairs kitchen handsink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11C - Inadequate lighting was noted in the cooking area located in the main bar. Currently the lighting is only 10 footcandles.
    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 Observed missing ceiling panels in the dry storage area and the room where pinball machines are stored.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat Observed the upstairs kitchen floors and walls noted in need of cleaning.
    All floors, walls, base boards, 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 should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-501.19 - Corrected During Inspection Toilet room doors are being kept open.
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
Comments:
MORE TEMPERATURES OBSERVED: 1. Superior upright refrigerator (dry storage): 40f (41f) , 2. Superior upright freezer (upstairs kitchen): 10f, 3. True 2-door refrigerator (upstairs bingo area): 36f (36f).
Today I conducted a ROUTINE inspection at the above named establishment. SEVERAL VIOLATIONS HAVE NOT BEEN CORRECTED SINCE THE PREVIOUS INSPECTION. FAILURE TO CORRECT ALL VIOLATIONS BEFORE THE NEXT INSPECTION WILL RESULT IN ENFORCEMENT ACTION. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
NOTES: No dish machine; only 3-vat sink using Quatenary ammonium to sanitize at 200ppm.

September 26, 2005 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the Superior upright freezer located in the upstairs kitchen. Observed raw hamburgers, pork sausage, and breaded shrimp stored above bread, french fries, and onion rings.
    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.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed ice scoops stored on top of ice machines.
    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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the dry storage area (main level), upstairs kitchen, and bingo hall area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-306.11 - The food on display in steam tables 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.
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) OPENED PACKAGES or repackaged commercially processed foods such as sliced cheese and deli meats are not properly dated for disposition after opening.
    Label the foods with a "USE BY" on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. FOR EXAMPLE, if the packages of food are opened on 9/26/2005 they shall be date marked with a "use by" date of 10/2/2005. Both dates shall be placed on the food.
  • 3-501.18D - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) foods such as sliced cheese and an opened container of sour cream was not discarded by the "USE BY" date. The foods should have been discarded by 9/17/2005.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.111 - Repeat The following surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. wood cabinet at the cooking area/main bar area for liquor storage, 2. wood rack to elevate a box of single service items off the floor in the bingo hall, 3. brown paper bags and card board being used to "line" the inside of the cabinets in the upstairs kitchen.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. both Beverage Air sliding door refrigerators at the main bar for bottled beer storage, 2. Rapids beer keg cooler in the dry storage area.
    Provide a working and visible 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 - Repeat The door gasket of the Kenmore freezer (for beef mugs) is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-502.11A - Observed a wood handled utensil such as a spatula in a state of disrepair 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.
  • 4-502.13A - Observed card board boxes being reused for the storage of other packaged food items such as condiments (ketchup, mustard, vinegar, etc).
    Discontinue the reuse of ANY single-use containers, buckets, card board boxes, plastic bread bags, etc. for your storage needs. Provide NSF approved reusable food storage containers designed for your food storage needs.
  • 4-602.11E - Surfaces inside the ice machine was observed soiled with accumulations of grime and debris.
    Clean the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. shelf above the Panasonic microwave in the cooking area/main bar area is dusty, 2. exteriors of ALL equipment in the upstairs kitchen and bingo area are unclean, 3. door gaskets in the upstairs kitchen and bingo area are unclean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11A - Repeat Observed a box of single service items stored on the floor in the upstairs kitchen.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11B - Clean equipment on shelves in the upstairs kitchen were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 4-903.12A - Clean equipment/utensils were found stored under exposed hand sink plumbing in the upstairs kitchen.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 4-904.11A - Observed coffee filters handled, displayed or dispensed with the food or lip-contact surface facing upward and/or unprotected while on display at the bingo hall area.
    Store ALL single service items inside their original plastic packaging while on display to prevent contamination prior to use.
  • 4-904.11B - Unwrapped knives were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sport cooler for ice at the main bar, 2. Panasonic microwave oven in the cooking area/main bar area and Sharp microwave oven in the upstairs bingo area, 3. Rubbermaid containers or Tupperware containers for clean equipment storage and food storage, 4. Gladware or Ziploc products for food storage, 5. both unused Rival crock pots, 6. unused mini Rival crockette, 7. unused non-stick electric skillet, 8. Kenmore refrigerator for beer mugs, 9. Black and Decker toaster oven.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-202.12A - Water from the handwashing sink in the ladies restroom (main bar level) was measured at a temperature less than 110F. Observed the hot water at 82f.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line at the cooking area/main bar area. Observed the pipes running into the wall behind a cabinet at the main bar. It is uncertain if the pipes are air gapped.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 6-201.16B - Repeat In conjunction with 6-201.11: Observed the ceiling panels inside the handicap restroom and upstairs kitchen not constructed of the proper material.
    Replace the ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR door (where a pool table is located).
    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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Repeat Soap was not provided at the following hand sinks: 1. cooking area/main bar hand sink, 2. upstairs kitchen hand sink.
    Hand soap must be provided at ALL hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Repeat Observed that no paper towels were available for the upstairs kitchen handsink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11C - Inadequate lighting was noted in the cooking area located in the main bar. Currently the lighting is only 10 footcandles.
    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 Observed missing ceiling panels in the dry storage area and the room where pinball machines are stored.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat Observed the upstairs kitchen floors and walls noted in need of cleaning.
    All floors, walls, base boards, 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 should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-501.19 - Corrected During Inspection Toilet room doors are being kept open.
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
Comments:
MORE TEMPERATURES OBSERVED: 1. Superior upright refrigerator (dry storage): 40f (41f) , 2. Superior upright freezer (upstairs kitchen): 10f, 3. True 2-door refrigerator (upstairs bingo area): 36f (36f).
Today I conducted a ROUTINE inspection at the above named establishment. SEVERAL VIOLATIONS HAVE NOT BEEN CORRECTED SINCE THE PREVIOUS INSPECTION. FAILURE TO CORRECT ALL VIOLATIONS BEFORE THE NEXT INSPECTION WILL RESULT IN ENFORCEMENT ACTION. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
NOTES: No dish machine; only 3-vat sink using Quatenary ammonium to sanitize at 200ppm.

March 21, 2005 (Routine)



Violations:
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the True 2-door freezer unit located in the storage area. As discussed, store ALL raw potentially hazardous foods on the lowest shelf in the unit, all cooked meats in the middle, and all vegetables/breads/sauces on the top shelves.
    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.
  • 4-101.111 - Repeat The following items are not corrosion resistant, nonabsorbent, and/or smooth: 1. wood pallets used to elevate beverages off the floor in the storage area, 2. brown paper bags and card board used to "line" the interior of cabinets in the second floor kitchen.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace the wood pallets with NSF approved dunnage racks that are constructed of either heavy duty plastic or stainless steel. Replace the card board and brown paper bags with plexiglas (something that is smooth and easily cleanable and non-absorbant).
  • 4-101.19A - Observed some wood handled utensils such as knives and spatulas.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Replace any wood handled utensils with those constructed with a plastic or stainless steel handle.
  • 4-204.112B - Corrected During Inspection In conjunction with 4-204.112a & 4-502.11c: There was no working or visible temperature measuring device located in the Superior 3-door reach-in refrigerator for alcohol and other beverage storage (in the storage area).
    Provide a working and visible 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11B - The door gasket of the Kenmore freezer is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-903.11A - Repeat Observed one box of styrofoam cups stored on the floor on the second floor in the kitchen/bar.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Panasonic microwave, 2. Kenmore freezer (for glassware only).
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-202.15 - Openings to the exterior of the building are present along the REAR door. Install weather stripping and door sweeps as needed.
    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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees: 1. handicap restroom (first floor), 2. both men's and ladies restrooms located on the second floor.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat Observed the ceiling panels in the storage area not maintained in good repair. Small holes and gaps are seen in the ceiling panels. Use expanding caulk to seal up the gaps.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RheemRuud; Model #: ES50-15-G; Kw: 15.
NOTES: No dish machine; only 3-vat sink using Quatenary ammonium to sanitize at 200ppm.

November 15, 2004 (Routine)



Violations:
  • 4-903.11A - Boxes of single service items were found stored on the floor in the storage area and in the upstairs kitchen area.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Panasonic microwave oven, 2. White-Westinghouse hand mixer.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. (NOTE: Kenmore refrigerator has been approved for use for storage of glassware).
  • 4-101.111 - The nonfood contact surface of the wood constructed pallets are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal the wood constructed pallets using a varnish or non-toxic paint. Keep the surface smooth, easily cleanable, and non-absorbant.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed slices of cheese in the refrigeration unit was not properly dated for DISPOSITION after opening.
    Mark a "CONSUME BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-304.12 - In-use utensils improperly stored between use. Observed ice scoops stored on top of ice machines in the storage area and in the upstairs kitchen.
    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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. bar/grill area located downstairs, 2. upstairs kitchen, 3. upstairs restrooms.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 6-501.11 - Ceiling panels in the storage area above the back door and in the upstairs kitchen are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-301.12A - Observed that no paper towels were available for the handsink located upstairs in the kitchen .
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 4-602.12B - The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen located upstairs.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-201.16B - In conjunction with 6-201.11: Observed the kitchen ceiling panels located in the upstairs kitchen area not constructed of the proper material.
    Replace the existing panels with ones that are constructed of a smooth, easily cleanable, non-absorbant material.
  • 6-501.16 - Mops and brooms not hung up to air dry in the upstairs kitchen areas.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-501.12A - Repeat Ceiling inside the men's restroom noted in need of cleaning. Upstairs kitchen areas noted in need of a thorough 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 should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-601.11C - In conjunction with 4-602.11: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. slicer located in the kitchen upstairs.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical Repeat In conjunction with 4-602.13: The following utensils were observed soiled to sight and touch: 1. exteriors of equipment in the upstairs kitchen, 2. exteriors of all cabinets and drawers in the upstairs kitchen, 3. all shelves/storage racks in the upstairs kitchen.
    Clean and sanitize these surfaces for food contact. Clean and sanitize EVERYTHING you see and touch.
  • 4-204.112B - There was no temperature measuring device located in the beer refrigerators (downstairs and upstairs).
    Provide a working and visible 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:
Today I conducted a routine inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Date marking food items that are held beyond 24 hours.
NOTES: Water heater: Rheem Ruud Model #: ES50-15-G Capacity: 50usgallons KW: 15

August 01, 2003 (Routine)



Violations:
  • 4-903.11B - Repeat Single service items like plates and coffee filters are not adequately protected.
    Cover or invert items to prevent soiling. CORRECTED DURING INSPECTION
  • 4-601.11A - Critical Repeat The beer cooler and refrigerators upstairs need to be cleaned.
    Clean the refrigerators. CORRECTED DURING INSPECTION
  • 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. CORRECTED DURING INSPECTION
  • 6-501.12A - A general cleaning of the upstairs kitchen and bar area is needed.
    Thoroughly clean the upstairs food and beverage service areas.
  • 4-601.11C - Storage shelves in the upstairs kitchen are soiled.
    Clean the shelves.
  • 4-202.11A - Critical The knife holder in the upstairs kitchen is not easy to clean as it cannot be disassembled to reach inaccessible parts.
    Obtain an easily cleanable knife holder.
  • 4-501.12 - The cutting board(s) in the kitchen 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 .
  • 4-501.11B - Hot mitts are damaged to where the insulation is coming out.
    Replace the hot mitts.
  • 3-305.11A2 - Some food items are stored on the floor.
    Store all items at least 6" off the floor.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave and refrigerator freezer in upstairs bar area.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 4-602.11E - There are rust and soil stains around the opening of the upstairs ice machine.
    Remove the rust stains and clean the ice machine as needed.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored in basket with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. CORRECTED DURING INSPECTION
Comments:
This facility was not yet open for the day when I arrived and it was determined that a certified food manager was not present. A food manager was to be available at about 5:15 and it was agreed that the facility would remain closed until she arrives. In the meantime Mr. Wallace a member arrived and had a food manager card. He agreed to remain as manager until the other manager arrives.

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