Jon's Coffee Shop, 1800 N Kent St, Arlington, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Jon's Coffee Shop
Address: 1800 N Kent St, Arlington, Virginia
Phone: (703) 528-4324
Total inspections: 28
Last inspection: Jul 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 3-302.11 - Critical Repeat Raw beef and chicken observed over ready-to-eat foods in the Superior one door prep.
  • 3-501.16A1 - Critical Repeat Carrots (107F) and beans (96F) were hot holding below 135F.
  • 3-501.16A2 - Critical Repeat Tomatoes in Superior one door prep were 49F.
July 23, 2009Critical Procedures40Details / Comments
  • 2-401.11 - Corrected During Inspection Critical Repeat An employee was eating in an area where contamination of exposed food or clean equipment may occur.
  • 3-302.12 - Containers of sugar-n-salt are not identified with the common name of the food.
  • 3-304.14 - Corrected During Inspection Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily (sanitizer chlorine conc. too strong; more than 200 ppm).
  • 3-501.16A2 - Critical Cut melons and shelled eggs cold holding at the improper temperature of 48-50F at salad bar.
  • 3-501.17A - Critical Chicken broth prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 4-101.19 - The nonfood-contact surface of the wooden storage shelves are not corrosion-resistant, nonabsorbent, and/or smooth.
  • 4-502.13 - Single-service and/or single-use articles are reused.
  • 4-601.11A - Critical The food-contact equipment surfaces of the utensils and other containers are not clean to sight and touch.
  • 4-602.13 - The nonfood-contact surface of the Delfield 2-dr refrigerator gaskets are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  • 4-903.11 - Some clean equipment and/or utensils are not stored in a self-draining position that allows air drying.
  • 5-501.113 - Shared receptacles and/or waste handling units for refuse, recyclables, and/or returnables are not kept covered.
  • 6-501.111 - Mouse droppings observed in the garage storage area.
  • 7-209.11 - Employees' personal care items not stored in lockers or other suitable facilities.
March 09, 2009Routine49Details / Comments
  • 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods in the "Hobart" 2-door refrigerator [corrected-on-site] and in the chest freezer in the kitchen.
  • 3-501.16A1 - Critical Repeat 1. A pan of corn and grean beans found on top of the toaster hot holding at the improper temperature of 116°F [Do not leave out of temperature like this].2. Black eye peas in the steamtable 109°F [Ensure it reaches 135°F within 2 hours from when it was placed inside the unit before they are served; recommend heating on stove to 135°F prior to placing inside the steamtable].
  • 7-206.11 - Corrected During Inspection Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 [Raid ant & roach spray for household use].
November 04, 2008Critical Procedures30Details / Comments
  • 2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
  • 3-501.15A - Cooling was not accomplished with the time and temperature criteria specified under section 3-501.14. Large, tightly covered container of sausage patties observed at 110oF.
  • 3-501.16A1 - Critical Tray of corn holding on top of toaster at 105oF.
  • 4-202.16 - The nonfood-contact surface of the raw wood shelving is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
July 08, 2008Routine22Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  • 2-103.11G - Employees are not using proper methods to rapidly cool potentially hazardous foods. PHF is stored in large covered containers inorer to cool food. ex. cooked potatoes, cooked hamburger, tuna
  • 2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 2-301.14 - Critical Repeat A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
  • 3-403.11A - Critical The soups (veg,chowder) that are cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74°C (165°F) for 15 seconds.
  • 3-501.16A2 - Critical The following were cold holding at the improper temperatures: chicken 45 F, sausage 93 F
  • 4-204.112 - The following are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display: salad bar, one chest freezer (corrected), True two door prep refrig.
March 04, 2008Routine43Details / Comments
  • 2-102.11C - Critical Certified Food Manager was unaware of the big five foodborne illnesses.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.- Raw chicken observed over raw beef in one door reach-in by grill.
  • 3-305.11 - Cooked potatoes observed stored next to hand sink.
  • 3-501.14A - Critical Potatoes cooked 3+ hours prior observed at 81F cooling at room temperature and was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  • 7-202.12 - Critical The Chlorine sanitizer in the buck observed at 200ppm+ and is/are not being used in accordance with law or the manufacturer's use directions.
November 16, 2007Critical Procedures51Details / Comments
  • 3-306.11 - Repeat The food on display is not protected from contamination. Sneezeguard at the salad bar does not extend far enough to protect some food.
  • 4-101.111 - Repeat The nonfood contact surface of the raw wood shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates for storage are not designed or constructed to be easily cleanable.
  • 4-501.11 - Repeat The Jordan 1 door refrigerator is in disrepair.
June 15, 2007Routine04Details / Comments
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef and chicken intermingled in Kenmore chest freezer.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Fish stored over vegetables in Hobart upright refrigerator. Beef stored over cooked chicken in Kenmore chest freezer.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on the counters.
  • 3-305.11 - Repeat Cases of sodas and cooking oil stored on the floor in the dry storage and the parking garage storage closet.
  • 3-305.12 - Food storage under other sources of contamination. Food stored in parking garage storage closet that is not rodent proof.
  • 3-306.11 - The food on display is not protected from contamination. The sneezeguard does not adequately protect the food in the front of the salad bar.
  • 3-501.13 - Improper methods used to thaw raw chicken. Bucket of frozen chicken observed thawing on a shelf in the parking garage storage room.
  • 3-501.15 - The methods used for cooling were not adequate. Large tubs of tightly covered breakfast sausages observed at 69oF and cooked potatoes observed at 75oF.
  • 3-501.16 - Critical Repeat Half cooked chicken at 110oF and cooked pork on the steamtable should be reheated.
  • 3-501.16A2 - Critical Repeat Sliced melon on salad bar at 50oF, raw chicken on ice at 52oF, raw beef on ice at 56, sliced tomatoes at 61, sliced cheese at 51oF.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. Bundles of sliced cheese in the Vulcan 1 door ref. were not date marked.
  • 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Muffins and danishes available for sale individually wrapped on front counter are unlabelled.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. There is no consumer advisory on the menu to go with made to order eggs.
  • 4-202.16 - The nonfood contact surface of the milk crates and soda crates for shelving are not designed or constructed to be easily cleanable.The cardboard boxes used for storage of bread products are not easily cleanable.
  • 4-204.112 - There was no temperature measuring device located in the Vulcan 1 door ref, or in any of the 3 chest freezers.
  • 4-501.11 - Jordan 1 door refrigerator was broken.The chest freezer behind the counter has a broken top, with a damaged gasket.
  • 4-903.11 - Repeat Milk crates, soda crates, shelf racks, refrigerator racks, and other equipment stored on the floor throughout the establishment.
  • 5-205.11 - Critical Repeat The handwashing facility located at the cook line is blocked by a large wire rack, preventing access by employees for easy handwashing. Employees were observed using the 3 part sink for handwashing.
  • 5-205.15B - Water leaking from the right side faucet at the 3 part sink, when the water is turned on.
  • 5-501.113 - Outside refuse container was uncovered.
  • 6-202.15 - The outer opening screen mesh is more than 16 to 1 inches. The exhaust fans in the parking garage storage have screening that is not adequate to prevent rodent entry.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No handwashing sign is present at the cookline handsink or in the men's restroom.
  • 6-403.11 - No designated area is available for employee personal clothing. Pants and jackets are hanging on food racks in dry storage.
  • 6-501.111C - Critical Methods are not being used to control pests. Fruitflies, dead roaches, and mouse droppings were observed in the establishment.
  • 6-501.12 - Repeat The areas between equipment, behind the grill, under the equipment was noted in need of cleaning.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned. Ceiling exhaust vents dirty throughout establishment.
  • 6-501.16 - Mops are not hung up to air dry.
  • 7-202.11 - Critical Professional pest control sprays, including pyrethrians, as well as Raid, were found in the establishment and are not required for the maintenance and operation of the food establishment.
May 15, 2007Routine919Details / Comments
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the counter.
  • 3-501.17A - Critical Packages of cheese held in the Vulcan upright refrigerator and chicken steaks in the Glenco freezer prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.111 - Repeat The nonfood contact surface of the shelving in the store room is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the grill for the Vulcan 1 door upright refrigerator.
  • 5-501.111 - One of the dumpsters available for the establishment has no lids.
  • 6-301.11 - Soap was not provided at the handwashing facility at the handsink.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. The Jordan refrigerator in the dining area is out of order.
  • 6-501.12 - Repeat Ceiling vents in the dining area were noted in need of cleaning.
October 27, 2006Routine36Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use.- Spatula's and knives observed stored in between grill and cutting board.
  • 3-304.14 - Wiping cloths improperly stored between use. - Wet wiping cloths observed on food prep surfaces.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.- Container of hot sauce and oil observed on floor in kitchen.
  • 3-501.16 - Critical 1. Potatoes (120F) and sausage (75F) on grill observed below 140F.2. Noodles observed on counter at 94F.3. Green beans on toaster observed at 87F.4. Sausage on counter observed at 81F.
  • 3-501.16A2 - Critical Repeat Cheese on ice by grill observed at 45F.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly date-marked after opening.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken and rice held more than 24 hours is not properly date marked.
  • 4-101.111 - Unsealed/raw exposed wood observed used as shelving for beverages in dry storage/office and just outside office.
  • 4-603.14 - Employee advised that utensils/equipment are washed, sanitized w/ Quaternary Ammonia, then rinsed.
  • 4-903.11 - Repeat 1. Clean utensils observed in dirty containers on shelf opposite of grill and under Hobart oven.
  • 4-903.11 - 2. White bucket observed on floor across from grill.
  • 5-205.11 - The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.A shelf is stored in a manner that equipment/utensils may be contaminated by splash from the hand sink. A shelf is so low that access to the hand sink is limited.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (men's restroom).
  • 6-501.12 - Repeat The following observed in need of cleaning:1. air vents in dining area2. air vent in women's restroom3. floor under equipment4. ceiling tiles in kitchen.
  • 7-202.12 - Critical Chlorine sanitizer observed at 200ppm+ in the bucket.
July 11, 2006Routine49Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the front counter.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. The rice cooker and a jug of orange liquid were found stored on the floor behind the front counter.
  • 3-501.16A2 - Critical Cheese by the grill cold holding at 60oF should be relocated to a different location.
  • 4-903.11 - A white tub and a metal tray were found not stored 6 inches above the floor behind the front counter.
  • 6-501.11 - Some ceiling tiles are stained above the hood.
  • 6-501.12 - The floors, especially in the corners and behind the equipment where there is a black build up, are in need of cleaning.
  • 6-501.14 - Repeat Intake and exhaust air ducts are not being cleaned in the dining area.
March 08, 2006Routine--Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils behind the front counter.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. The rice cooker and a jug of orange liquid were found stored on the floor behind the front counter.
  • 3-501.16A2 - Critical Cheese by the grill cold holding at 60oF should be relocated to a different location.
  • 4-903.11 - A white tub and a metal tray were found not stored 6 inches above the floor behind the front counter.
  • 6-501.11 - Some ceiling tiles are stained above the hood.
  • 6-501.12 - The floors, especially in the corners and behind the equipment where there is a black build up, are in need of cleaning.
  • 6-501.14 - Repeat Intake and exhaust air ducts are not being cleaned in the dining area.
March 08, 2006Routine25Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
August 01, 2005Routine13Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-202.16 - The nonfood contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
August 01, 2005Routine13Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-601.11A - Critical The slicer is not being thoroughly cleaned.
  • 5-205.11 - The handwashing facility located at the end of the prep line is blocked, preventing access by employees for easy handwashing. It's located under a tall shelf making it difficult for easy access. Remove the shelf.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. i.e.mensroom, prep area
  • 7-206.13 - Corrected During Inspection Critical Tracking powder pesticides are being used in the establishment. i.e.Boric acid
April 21, 2005Routine32Details / Comments
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-601.11A - Critical The slicer is not being thoroughly cleaned.
  • 5-205.11 - The handwashing facility located at the end of the prep line is blocked, preventing access by employees for easy handwashing. It's located under a tall shelf making it difficult for easy access. Remove the shelf.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. i.e.mensroom, prep area
  • 7-206.13 - Corrected During Inspection Critical Tracking powder pesticides are being used in the establishment. i.e.Boric acid
April 21, 2005Routine32Details / Comments
  • 4-903.11 - Clean pots were found not stored 6 inches above the floor in the 3-part sink area.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  • 3-501.15 - Repeat The methods used for cooling were not adequate, cooling sausages inside the reach-in in a deep tray covered with plastic wrap.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils, the ice scoop handle was stored inside the drinking ice..
  • 6-501.111C - Critical Fruits flies were observed in the food prep area. Mice droppings around the mop sink .
  • 6-501.12 - Repeat The floor corners need cleaning.
  • 3-501.16A2 - Critical Repeat The boiled eggs at the salad bar were at 50 F.
November 30, 2004Routine43Details / Comments
  • 4-903.11 - Clean pots were found not stored 6 inches above the floor in the 3-part sink area.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
  • 3-501.15 - Repeat The methods used for cooling were not adequate, cooling sausages inside the reach-in in a deep tray covered with plastic wrap.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils, the ice scoop handle was stored inside the drinking ice..
  • 6-501.111C - Critical Fruits flies were observed in the food prep area. Mice droppings around the mop sink .
  • 6-501.12 - Repeat The floor corners need cleaning.
  • 3-501.16A2 - Critical Repeat The boiled eggs at the salad bar were at 50 F.
November 30, 2004Routine43Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat The floor under equipment need cleaning.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16A2 - Critical Repeat Potatoes salad at 50 F, seafood salad at 51 F, cut melon at 55 F and boiled eggs at 55 F in the salad bar trays.
  • 3-306.11 - The sneeze guard at the salad bar is too high food is not completely protected. Lower or and an extension to the sneeze guard.
  • 4-602.13 - The mop sink is moldy.
  • 6-501.11 - One panel at the mop sink is damaged.
  • 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
July 12, 2004Routine45Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat The floor under equipment need cleaning.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16A2 - Critical Repeat Potatoes salad at 50 F, seafood salad at 51 F, cut melon at 55 F and boiled eggs at 55 F in the salad bar trays.
  • 3-306.11 - The sneeze guard at the salad bar is too high food is not completely protected. Lower or and an extension to the sneeze guard.
  • 4-602.13 - The mop sink is moldy.
  • 6-501.11 - One panel at the mop sink is damaged.
  • 3-304.11 - Critical The ice scooper handle was stored in the drinking ice.
July 12, 2004Routine45Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.17 - Critical Some prepared, refrigerated eat-to-food held more than 24 hours is not properly date marked.
  • 4-601.11 - Freezer door gaskets not kept clean.Bottom shelf of Jordon freezer in need of cleaning.
  • 3-602.11 - Food packaged in carry-out containers is not labeled in accordance with law.
  • 3-501.15 - Repeat A container of food for cooling food are arranged so as not to allow for maximum heat transfer.
March 22, 2004Routine15Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.17 - Critical Some prepared, refrigerated eat-to-food held more than 24 hours is not properly date marked.
  • 4-601.11 - Freezer door gaskets not kept clean.Bottom shelf of Jordon freezer in need of cleaning.
  • 3-602.11 - Food packaged in carry-out containers is not labeled in accordance with law.
  • 3-501.15 - Repeat A container of food for cooling food are arranged so as not to allow for maximum heat transfer.
March 22, 2004Routine15Details / Comments
  • 6-501.111C - Critical Methods are not being used to control pests, fruits flies observed in the buffet line.
  • 3-302.11 - Critical Repeat Raw animal food, (fish) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 4-402.11 - Repeat The hand sink is not sealed to the wall.
  • 6-501.12 - Repeat The floor area under and behind of all the equipment need cleaning.
  • 3-501.16A2 - Critical Repeat Boiled eggs at the buffet line at 52 F.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-501.11 - Repeat The door gaskets of the prep table cooling unit are damaged.The shelf next to the cashier missing portion of the Formica.
October 01, 2003Routine34Details / Comments
  • 6-501.111C - Critical Methods are not being used to control pests, fruits flies observed in the buffet line.
  • 3-302.11 - Critical Repeat Raw animal food, (fish) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 4-402.11 - Repeat The hand sink is not sealed to the wall.
  • 6-501.12 - Repeat The floor area under and behind of all the equipment need cleaning.
  • 3-501.16A2 - Critical Repeat Boiled eggs at the buffet line at 52 F.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-501.11 - Repeat The door gaskets of the prep table cooling unit are damaged.The shelf next to the cashier missing portion of the Formica.
October 01, 2003Routine34Details / Comments
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant. (The manager showed me a receipt for the shatter-resistant light bulbs that are on order)
  • 4-101.111 - The nonfood contact surface of the raw wooden shelves in the storage rooms are not corrosion resistant, nonabsorbent, and/or smooth.
April 22, 2003Follow-up02Details / Comments
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant. (The manager showed me a receipt for the shatter-resistant light bulbs that are on order)
  • 4-101.111 - The nonfood contact surface of the raw wooden shelves in the storage rooms are not corrosion resistant, nonabsorbent, and/or smooth.
April 22, 2003Follow-up02Details / Comments
  • 3-501.16A2 - Critical Potato salad, seafood salad, shreadded cheese, egg, cut melons cold holding at 48-53oF.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates and soda crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The 3-part sink and kitchen handsink are not installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-601.11A - Critical The interior surfaces of the "PH Challenger" 2-door refrigerator in the outside storage room are moldy.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 6-501.11 - Repeat There are damaged/missing floor tiles under the "Delfield" 2-door refrigerator and under all the equipment/counters in the cook/prep line area.
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant.
  • 4-502.13 - Repeat Manufacturer containers (tofu, margerine, etc.) were observed reused for the storage of food.
  • 6-501.16 - The mop is not hung up to air dry.
  • 3-302.11 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit in the storage room.
  • 4-501.11 - There are some rusty shelves in the "PH Challenger" 2-door refrigerator in the storage room.
  • 3-304.14 - Wiping cloths improperly stored between on the counter.
  • 5-205.15B - Repeat The employee restroom handsink is constantly running. This restroom is currently no longer used. You must either remove the plumbing fixtures (toilet & handsink) and properly cap off the lines or maintain/use the fixtures daily.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the employee restroom fixtures and some dry ingredient containers.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot food were found tightly wrapped.
  • 4-202.11 - Critical Repeat The food contact surface of the wooden spoons are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  • 5-103.11 - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping down the back wall of the unit.
  • 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
  • 6-501.12 - Repeat The floors under/behind equipment and along the edges are not kept clean/black build up. The walls under the 3-part sink, handsink, and by the grill are not kept clean. The ceiling tiles by the grill are yellow.
  • 4-204.112 - There were no temperature measuring devices located in the "Kenmore" chest freezers.
  • 3-301.11 - Critical Improper scoops were found in the sugar, salt, flour, etc.
  • 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (bread/sandwich) with their bare hands.
  • 3-302.12 - Unlabeled food containers. (flour, salt, sugar, etc.)
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Eggs cooked-to-order)
  • 4-903.11 - Collanders and pans were found where they were exposed to splash, dust, or other contamination under the kitchen handsink.
  • 6-303.11 - Inadequate light was noted in the employee restroom.
March 21, 2003Routine719Details / Comments
  • 3-501.16A2 - Critical Potato salad, seafood salad, shreadded cheese, egg, cut melons cold holding at 48-53oF.
  • 4-202.16 - Repeat The nonfood contact surface of the milk crates and soda crates used as shelving are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The 3-part sink and kitchen handsink are not installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-601.11A - Critical The interior surfaces of the "PH Challenger" 2-door refrigerator in the outside storage room are moldy.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 6-501.11 - Repeat There are damaged/missing floor tiles under the "Delfield" 2-door refrigerator and under all the equipment/counters in the cook/prep line area.
  • 6-202.11 - Repeat The light bulbs in the "Vulcan" 1-door refrigerator and the "Glenco" 1-door freezer are not properly shielded, coated, or shatter-resistant.
  • 4-502.13 - Repeat Manufacturer containers (tofu, margerine, etc.) were observed reused for the storage of food.
  • 6-501.16 - The mop is not hung up to air dry.
  • 3-302.11 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit in the storage room.
  • 4-501.11 - There are some rusty shelves in the "PH Challenger" 2-door refrigerator in the storage room.
  • 3-304.14 - Wiping cloths improperly stored between on the counter.
  • 5-205.15B - Repeat The employee restroom handsink is constantly running. This restroom is currently no longer used. You must either remove the plumbing fixtures (toilet & handsink) and properly cap off the lines or maintain/use the fixtures daily.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the employee restroom fixtures and some dry ingredient containers.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot food were found tightly wrapped.
  • 4-202.11 - Critical Repeat The food contact surface of the wooden spoons are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  • 5-103.11 - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping down the back wall of the unit.
  • 4-602.11E - Surfaces of the soda fountain nozzles were observed soiled with accumulations of grime and debris.
  • 6-501.12 - Repeat The floors under/behind equipment and along the edges are not kept clean/black build up. The walls under the 3-part sink, handsink, and by the grill are not kept clean. The ceiling tiles by the grill are yellow.
  • 4-204.112 - There were no temperature measuring devices located in the "Kenmore" chest freezers.
  • 3-301.11 - Critical Improper scoops were found in the sugar, salt, flour, etc.
  • 3-301.11 - Critical An employee was observed handling ready-to-eat (RTE) food (bread/sandwich) with their bare hands.
  • 3-302.12 - Unlabeled food containers. (flour, salt, sugar, etc.)
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (Eggs cooked-to-order)
  • 4-903.11 - Collanders and pans were found where they were exposed to splash, dust, or other contamination under the kitchen handsink.
  • 6-303.11 - Inadequate light was noted in the employee restroom.
March 21, 2003Routine719Details / Comments

July 23, 2009 (Critical Procedures)


Violations: Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
1. Several foods were cooling in prep refrigerators tightly covered. Be sure to cool all potentially hazardous foods from 135F-70 within 2hrs. and from 70F-41F within 4hrs.
2. Burgers are fully cooked.
3. Hours of operation: 5:30-3:30pm

March 09, 2009 (Routine)


Violations: Comments:
Joint inspection with MA - MA leading.
Please make sure that foods prepared at room temperature are properly cooled down to 41F within 4 hours.

November 04, 2008 (Critical Procedures)


Violations: Comments:
Employee observed wearing the same pair of gloves to crack a raw shell egg and then touch a slice of cheese that went on a breakfast sandwich.

July 08, 2008 (Routine)


Violations:

March 04, 2008 (Routine)


Violations:

November 16, 2007 (Critical Procedures)


Violations: Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
All cold and hot holding temperatures found adequate.

June 15, 2007 (Routine)


Violations:

May 15, 2007 (Routine)


Violations: Comments:
No food storage is allowed in the parking garage storage closet. Please remove all bulk foods, such as rice, flour, sugar, and all other items.

October 27, 2006 (Routine)


Violations: Comments:
Joint inspection conducted with JG, with JG leading.

July 11, 2006 (Routine)


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March 08, 2006 (Routine)


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March 08, 2006 (Routine)


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August 01, 2005 (Routine)


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August 01, 2005 (Routine)


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April 21, 2005 (Routine)


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April 21, 2005 (Routine)


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November 30, 2004 (Routine)


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November 30, 2004 (Routine)


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July 12, 2004 (Routine)


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July 12, 2004 (Routine)


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March 22, 2004 (Routine)


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March 22, 2004 (Routine)


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October 01, 2003 (Routine)


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October 01, 2003 (Routine)


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April 22, 2003 (Follow-up)


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April 22, 2003 (Follow-up)


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March 21, 2003 (Routine)


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March 21, 2003 (Routine)


Violations:

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