Kabob Place, 9904 Georgetown Pike, Great Falls, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kabob Place
Address: 9904 Georgetown Pike, Great Falls, Virginia
Total inspections: 16
Last inspection: May 12, 2009

Working hours:
  • Sunday: 11:00am - 05:00pm
  • Tuesday: 11:00am - 08:00pm
  • Wednesday: 11:00am - 08:00pm
  • Thursday: 11:00am - 08:00pm
  • Friday: 11:00am - 08:00pm
  • Saturday: 11:00am - 08:00pm
Accepted credit cards: American Express, Discover, Mastercard, Visa
Primary contact: Patricia Golesokhi
Cuisine: Mediterranean
Reservations: Not accepted

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Food employee had touced raw ground beef with his bare hands and was observed washing his hands without using soap. Note: Proper handwashing was reviewed with the CFM. She stated that she would translate this to the employee.
  • 43.1-3-3(a) - Critical The certified food manager's card expired on 2/2/09. Note: Fax to my attention a copy of your new certified food manager card by 5/18/09.
May 12, 2009Critical Procedures20Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: ground beef kabobs stored over tomatoes and containers of sauce, raw marinating chicken stored over parcooked rice at both 2door reach-in refrigerators.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored in ice with handle not facing up.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Employee observed washing a dish at the 3-vat sink without sanitization.
July 08, 2008Routine21Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs stored over yogurt sauce.
  • 4-101.11(A) - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe: Containers of ice melt, cat litter observed at back of establishment.
  • 4-903.11(A) - Repeat Pots were found stored on the floor near the 3-vat sink.
January 04, 2008Critical Procedures--Details / Comments
  • 3-305.11(A)(3) - Repeat Bags of onions and boxes of tomatoes stored on soda crates in the back of the kitchen.
  • 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:1. Cat litter container storing spicy green sauce in 2door reach-in prep refrigerator at the back of the establishment.
  • 4-903.11(A) - Repeat Boxes of single-service items (cups, trays, etc) were found stored on the floor in the hallway leading to the kitchen.
July 05, 2007Follow-up12Details / Comments
  • 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. Employee observed washing hands in 3-vat sink for less then 20 seconds and touching faucet with bare hands, recontaminating hands.
  • 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11(A) - Critical Food employee failed to wash his or her hands prior to engaging in food preparation.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the 2door upright refrigeration unit:1. Lamb stored over cooked crabcakes, cooked phyllo dough and other ready to eat foods in 2door upright freezer.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1. Chicken stored over lamb in the 2door freezer.2. Ground beef stored over tomatoes in the 2door refrigerator.3. Lamb stored over lettuce in the 2door refrigerator.
  • 3-305.11(A)(3) - Bags of onions and boxes of tomatoes stored on the floor in the back of the kitchen.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: 1. Cornish hens thawing in standing pot of water at back of kitchen.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Rice soaking in water for approximately 12 hours observed at 67-68F.
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1. Cat litter containers used to store kebab skewers
  • 4-101.17(A) - Wood or wood wicker is used in contact with food. Wooden spoon observed at dry storage shelf.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. 1. 2door prep refrigerator at the back of establishment was observed not functioning. CFM stated that a new compressor is on order.
  • 4-501.16(A) - The compartment(s) of the manual warewashing sink was observed being used for handwashing activity. Additionally employees stated that they routinely use either the bathroom handsink or the 3-vat sink instead of the kitchen handsink.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of foods throughout the kitchen.
  • 4-903.11(A) - Boxes of single-service items (cups, trays, etc) were found stored on the floor in the hallway leading to the kitchen.
  • 4-904.11(A) - The following item was found handled, displayed or dispensed with the food or lip-contact surface facing upward:1. Styrofoam trays are 2door prep refrigerator.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
  • 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink. No soap was available at kitchen handsink.
June 20, 2007Routine710Details / Comments
  • 3-501.13(A)-(D) - Observed lamb thawingat three-vat sink with no running water.
  • 3-501.16(A)(2)(a) - Critical Rice (60F, 57F) cold holding at improper temperatures.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of the following items:1. Tahini sesame paste container used to hold sugar.2. Kitty litter container in Superior 2-door refrigerator used to store spinach3. Kitty litter container at the back of the kitchen on cart used to store cut onions
  • 5-205.11(A) - The handwashing facility located at the kitchen is blocked, with items in basin, preventing access by employees for easy handwashing.
December 20, 2006Routine13Details / Comments
  • 3-302.11A1 - Critical Repeat Observed improper raw meat storage in the following units:1. raw beef stored closely next to watermelon in the Superior 2-door upright refrigerator2. raw beef stored over cheese in the Superior 2-door reach-in prep refrigerator3. raw beef stored over tomatoes in the Hobart 2-door reach-in prep refrigerator.
  • 3-302.12 - Repeat Observed an unlabeled container of sugar on the dry storage shelf.
  • 3-304.13 - Corrected During Inspection Repeat Observed a linen in contact with parsely in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Observed a bag of onions and boxes of tomatoes stored on the floor near the back door.
  • 4-101.111 - The nonfood contact surface of the shelf above the three-compartment sink is lined with foil and therefore is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-101.19A - Wooden spoons are used as a food contact surface.
  • 4-202.16 - The nonfood contact surfaces of the grocert basket and the cardboard boxes used to store food items on the dry storage shelves are not designed or constructed to be easily cleanable.
  • 4-501.11B - Repeat The door gaskets of the Superior 2-door upright freezer, the Superior 2-door upright refrigerator and the Hobart 2-door reach-in prep refrigerator are torn.
  • 4-903.11A - Repeat Clean pots and food containers were found stored on the floor beneath the three-compartment sink.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Panasonic household microwave
  • 6-101.11A - Some ceiling panels in the kitchen noted not meet the standard of smooth, non-absorbent, durable and easily cleanable.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the vent mounted on the back door. Observed cracks between the vent and the door frame, allowing light to enter. This suggests that pests may enter the facility through these cracks.
  • 6-301.11 - Repeat Soap was not provided at the hand washing sink next to the three-compartment sink.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed a burnt out light bulb in the unit.
June 02, 2006Routine113Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over yogurt in the Hobart 2-door reach-in prep refrigerator as well as raw meat stored with ready-to-eat food items in the Superior 2-door upright freezer.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Delfield 2-door reach-in prep refrigerator.
  • 3-302.12 - Observed an unlabeled container of sugar.
  • 3-304.13 - Observed a linen in contact with onions and lettuce in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed onions and tomatos stored on the floor near the back door.
  • 3-501.16B - Corrected During Inspection Critical Rice (64F) at room temperature observed cold holding at improper temperatures.
  • 4-101.16 - Corrected During Inspection Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge at the three-compartment sink.
  • 4-501.11B - Repeat The door gaskets of the following equipment are torn: 1. Superior 2-door upright freezer. 2. Superior 2-door upright refrigerator. 3. Hobart 2-door reahc-in prep refrigerator.
  • 4-901.11A - Clean lexan containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
  • 4-904.11A - Corrected During Inspection Repeat To-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-201.11 - Repeat Observed several absorbent ceiling panels in the kitchen.
  • 6-202.15 - Repeat Openings to the exterior of the building are present on the back door along the vent. Observed light entering the side of the vent, suggesting easy entrance by pests.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed no light bulb in the unit.
  • 6-501.16 - Observed a mop in the mop bucket not hung up to air dry.
October 05, 2005Routine313Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over yogurt in the Hobart 2-door reach-in prep refrigerator as well as raw meat stored with ready-to-eat food items in the Superior 2-door upright freezer.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Delfield 2-door reach-in prep refrigerator.
  • 3-302.12 - Observed an unlabeled container of sugar.
  • 3-304.13 - Observed a linen in contact with onions and lettuce in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed onions and tomatos stored on the floor near the back door.
  • 3-501.16B - Corrected During Inspection Critical Rice (64F) at room temperature observed cold holding at improper temperatures.
  • 4-101.16 - Corrected During Inspection Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge at the three-compartment sink.
  • 4-501.11B - Repeat The door gaskets of the following equipment are torn: 1. Superior 2-door upright freezer. 2. Superior 2-door upright refrigerator. 3. Hobart 2-door reahc-in prep refrigerator.
  • 4-901.11A - Clean lexan containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
  • 4-904.11A - Corrected During Inspection Repeat To-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-201.11 - Repeat Observed several absorbent ceiling panels in the kitchen.
  • 6-202.15 - Repeat Openings to the exterior of the building are present on the back door along the vent. Observed light entering the side of the vent, suggesting easy entrance by pests.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed no light bulb in the unit.
  • 6-501.16 - Observed a mop in the mop bucket not hung up to air dry.
October 05, 2005Routine313Details / Comments
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of tomatos stored on the floor.
  • 3-305.14 - Repeat Sanitized dishware is subject to environmental sources of contamination during preparation. Observed a handsink installed next to the clean drainboard of the three-compartment where dirty water from hands may splash onto the clean surfaces.
  • 4-501.11B - Repeat The door gaskets of the following units are torn: 1. True upright refrigerator. 2. Superior 2-door upright freezer. 3. Superior 2-door upright refrigerator.
  • 4-903.11A - Repeat The Crystal Signatures case used for storage was found stored on the floor.
  • 6-201.11 - Repeat Observed two (2) absorbant ceiling tiles in the kitchen above the Superior units.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed a gap on the back door where the AC unit is installed.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed a missing light bulb.
  • 6-501.11 - Repeat The following areas of the facility are not maintained in good repair: 1. the soaked and bowing ceiling tiles.
April 28, 2005Follow-up08Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and raw beef stored over bread in the Superior 2-door upright freezer. Also observed raw lamb over yogurt in the Hobart 2-door reach-in refrigerator.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw lamb in the Superior 2-door upright refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bags of onions, bozes of tomatos and bags of salt stored on the floro near the back door.
  • 3-305.14 - Sanitized dishware is subject to environmental sources of contamination during preparation. Observed a handsink installed next to the clean drainboard of the three-compartment where dirty water from hands may splash onto the clean surfaces.
  • 3-307.11 - Observed a phone on top of a cutting board which is a food contact surface.
  • 4-101.16 - Sponges are being used to wipe down food contact surfaces.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate food off the floor near the curtain.
  • 4-501.11A - The shelving in the Superior 2-door upright refrigerator is rusted and therefore was observed in a state of disrepair and damaged.
  • 4-501.11B - Repeat The door gaskets of the following units are torn: 1. True upright refrigerator. 2. Superior 2-door upright freezer. 3. Superior 2-door upright refrigerator.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following equipment was observed soiled to sight and touch: 1. inside of the Superior 2-door upright freezer with a spill.
  • 4-903.11A - Repeat The Crystal SIgnatures case used for storage was found stored on the floor.
  • 4-903.11C - Repeat Coffee filters were observed stored unprotected on the radio.
  • 4-904.11A - Repeat Single service lids, to-go containers and plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored at the self-service area and the counter with the handles up.
  • 6-201.11 - Observed two (2) absorbant ceiling tiles in the kitchen above the Superior units.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed a gap under the back door and holes along the back door where the AC unit is installed.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer and the Superior 2-door upright refrigerator. Observed no light bulbs in the units.
  • 6-303.11C - Inadequate lighting was noted in the hood. Observed a missing light bulb.
  • 6-501.11 - Repeat The following areas of the facility are not maintained in good repair: 1. the cracked floor tiles by the back door. 2. the soaked and bowing ceiling tiles. 3. the peeling caulking on the hood.
  • 6-501.12A - Repeat The floor under the equipment under the hood noted in need of cleaning.
  • 7-201.11B - Corrected During Inspection Critical Containers of toxins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex stored on a food storage shelf with the nozzle pointing towards salt.
April 15, 2005Routine--Details / Comments
  • 6-303.11B - Inadequate lighting was noted in the Superior upright refrigerator and the Superior upright freezer. Observed no light bulbs in the unit where light fixtures exist.
  • 6-501.12A - Ceiling panels in the kitchen noted in need of cleaning.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate rice off the floor.
  • 4-903.11A - Corrected During Inspection To-go containers were found stored on the floor in the dry storage area.
  • 6-301.12A - Observed that no paper towels were available for handsink in the kitchen.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over wraps in the Superior upright freezer.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door at the bottom and around the vent in the door.
  • 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. Kenmore refrigerator used to store sauces.
  • 3-301.11B - Corrected During Inspection Critical Observed a bowl being used as a scoop in the bulk yogurt container. This causes bare hand contact with a ready to eat food.
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open bottle of wate rin the Superior upright refrigerator.
  • 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed an employee jacket stored over a shelf by the back door where food was stored, creating possible contamintation.
  • 4-101.111 - Repeat The following surfaces are lined with absorbant or non-cleanable materials: 1. the shelf over the three-compartment sink which is lined with paper towels. 2. the shelf under the hood that is lined with tin foil. 3. the shelf under the grill that is lined with foil.
  • 5-205.11B - Corrected During Inspection The handwash station in the kitchen is being used for purposes other than washing hands. Observed a slicer part stored in the handsink.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Superior 2-door reach-in refrigerator.
  • 7-202.12C - Critical Observed a can of Raid in the establishment used for spraying by the employees instead of by a licensed proffesional.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed many unnecessary items stored int he establishment (shopping carts, books, decorations) that may create harborage conditions for pests.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed the food in the Crystal Signature case in dry storage and the salt and the tomatos on the floor by the back door not elevated 6 inches off the floor.
  • 4-903.11C - Coffee filters were observed stored unprotected at the front dessert case.
  • 4-904.11B - Repeat Unwrapped spoons were not stored by the front dessert case with the handles up.
  • 3-305.12A - Observed rice stored under the plumbing lines of the handsink in the kitchen.
  • 4-904.11A - Single service plates, to-go containers and tin pans were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-501.11 - Repeat Observed ceiling tiles out of place by the restroom. Observed cracked floor tiles by the back door. Observed the caulking peeling at the hood. Physical facilities are therefore not maintained in good repair.
December 13, 2004Routine517Details / Comments
  • 6-303.11A - Inadequate lighting of 4 footcandles was noted in the back hallway where there is dry storage and the mop sink, and the water heater.
  • 3-302.11A1 - Critical Repeat Found raw lamb stored next to cooked lamb in the Superior R/I freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 4-202.16 - 1. The nonfood contact surface of the shelf over the 3-compartment sink was observed covered in tin foil and taped paper towels and so is not easily cleanable. and2. plastic drink crates were observed used to support bags of rice in hallway and to support other items.
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 2-401.11A - Critical Found two partially filled beverage bottles on a tray in the kitchen.
  • 6-302.11 - Observed toilet tissue was not present at each toilet.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment in the following areas:1. behind front dessert counter, under table there, and on shelves -- inlcuding books, shoes, etc.;2. under front counters on kitchen side, where cash register is located;3. on shelving along front wall next to dining tables;4. on hallway back area shelves.
  • 4-101.15 - Critical A galvanized, open can of olives was observed in the prep refrigerator.
  • 4-903.11A - Repeat The following were found stored incorrectly:1. plasticware forks with lip-portion pointing upward at front countertop;2. single-service containers uncovered and facing upward behind front dessert case;3. coffee filters uncovered and facing upward behind front dessert case.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: meat/ food grinder was observed with raw beef debris and onion debris.
  • 4-501.11B - Repeat The door of the prep refrigerator in kitchen was found loose.
  • 6-301.11 - Repeat Soap was not provided at the kitchen handsink.
  • 6-501.16 - Found mops not hung up to air dry in mop bucket at end of hallway.
  • 6-501.11 - Repeat Observed physical structure is not maintained in good repair where there are some ceiling tiles missing.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door.
March 30, 2004Routine411Details / Comments
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Various unused equipment as well as medicines and other items that do not appear to be necessary for use.
  • 5-203.12 - Critical There are not an adequate number of toilets required by law. With three employees and only one toilet room only 12 seats at tables are permitted.
  • 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: Household microwave.
  • 4-101.111 - Pot lids are wrapped in cloth for handling. The cloths are absorbant and hard to clean and maynot be used.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-101.14A - Critical Surfaces near the grill are lined with foil which from appearance is not regularly removed for cleaning.
  • 4-903.11A - Single serve plates are not protected adequately by inverting.
  • 4-101.11D - Surfaces lined with aluminum foil near stoves area.
  • 6-501.12A - The floor behind the rice cooker is soiled.
  • 3-301.11C - Bowls are used to dispense rice from pans.
  • 6-303.11C - One of the light bulbs under the hood is burnt out.
  • 6-202.11A - Lights bulb in the hood is not covered by a protective shielding.
  • 4-501.11B - Rusted and peeling shelves found in the refrigeration units.
  • 3-302.11A1 - Critical Repeat Raw shell eggs are stored over vegetables in the refrigerator.
  • 6-301.12A - Towels for the hand sink are stored on a shelf used to store clean ware.
  • 6-301.11 - No hand soap found at the hand sink.
  • 4-903.11D - Cook pots and other utensils found stored on the floor and uncovered.
  • 7-201.11A - Repeat Cleanser found on the three vat sink. A large container of window cleaner found stored on shelf over food items in hall way.
  • 3-305.11A1 - Open pans of rice found stored under hand sink.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered rice in pans.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored in kichen with the handles up.
September 17, 2003Routine419Details / Comments
No violation noted during this evaluation. January 17, 2003Follow-up00Details / Comments
  • 3-302.11A1 - Critical Repeat Observed raw eggs stored above vegetables in upright refrigerator.
  • 3-302.11A4 - Critical Observed a large container of yogurt sauce with onions stored uncovered in refrigerator.
  • 6-501.11 - Repeat Observed the following items are in need of repair:1. several ceiling tiles are missing or water stained in corridor leading to bathroom and mop room,2. floor tiles are missing or damaged at rear door3. rear door closer is broken.
  • 7-201.11A - A large containers of windex is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored in corridor on storage shelf with food products.
  • 4-602.13 - Observed the mop sink is heavily soiled.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Magic Chef microwave, household Kitchen Aid processor.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 6-202.15 - Observed holes and screen is not attached at lower end.
  • 5-103.11B - Critical There has been replacement of the water heater. The current water heater (A.O. SMITH, EES 40 917, 9 KW input, Recovery Rate 100F Rise , 40 GAL capacity) has been calculated and the peak hot water demand for the establishment cannot be met.
January 10, 2003Routine36Details / Comments

May 12, 2009 (Critical Procedures)



Violations:
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Food employee had touced raw ground beef with his bare hands and was observed washing his hands without using soap. Note: Proper handwashing was reviewed with the CFM. She stated that she would translate this to the employee.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 43.1-3-3(a) - Critical The certified food manager's card expired on 2/2/09. Note: Fax to my attention a copy of your new certified food manager card by 5/18/09.
    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.
Comments:
The purpose of this visit was to conduct a critical procedures inspection. This type of inspection focuses on those risk factor violations that may directly lead to a foodborne illness.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
** The rice that was improperly hot holding at 101F was relocated to the refrigerator for cooling.
COOLING
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
5-205.11 Using a Handwashing Sink
Observation: Observed a bottle of cleaner inside the handsink. Also sink was blocked by dishes.
Corrective Action: Keep sink accessible for handwashing at ALL times.
Additional information on foodborne illness, handwashing, and a sample employee reporting agreement was provided.
**Time reflects inspection time only**

July 08, 2008 (Routine)



Violations:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: ground beef kabobs stored over tomatoes and containers of sauce, raw marinating chicken stored over parcooked rice at both 2door reach-in refrigerators.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored in ice with handle not facing up.
    During pauses in food preparation or dispensing, food utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Employee observed washing a dish at the 3-vat sink without sanitization.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. CFM intervened and showed employee how to use 3-vat sink.
Comments:
The purpose of today's visit was to conduct a routine inspection. Please ensure that you are training your employees to use the 3-vat sink correctly and to store raw foods underneath cooked or ready to eat foods.
NOTES-
3-vat sink used left to right; chlorine at 100ppm
Grease Trap- every 4 days by employees
Hood- every 3mo

January 04, 2008 (Critical Procedures)



Violations:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs stored over yogurt sauce.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 4-101.11(A) - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe: Containers of ice melt, cat litter observed at back of establishment.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Throw away these container, they may not be used to store food or equipment.
  • 4-903.11(A) - Repeat Pots were found stored on the floor near the 3-vat sink.
    Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection. All critical violations were corrected during the inspection.
NOTES-
3-vat sink used left to right; chlorine at 100ppm
Grease Trap- every 4 days by employees
Hood- every 3mo

July 05, 2007 (Follow-up)



Violations:
  • 3-305.11(A)(3) - Repeat Bags of onions and boxes of tomatoes stored on soda crates in the back of the kitchen.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Establishment needs additional shelving to store foods.
  • 4-101.11(A) - Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:1. Cat litter container storing spicy green sauce in 2door reach-in prep refrigerator at the back of the establishment.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Cat litter containers may NOT be used in establishment for any reason. These containers are not easily cleanable and can contaminate food or food-contact utensils with dangerous toxins and chemicals not intended for human consumption. These containers MUST ALL BE THROWN AWAY. ALL FOODS STORED INSIDE CONTAINERS MUST BE MOVED TO APPROVED FOOD CONTAINERS.
  • 4-903.11(A) - Repeat Boxes of single-service items (cups, trays, etc) were found stored on the floor in the hallway leading to the kitchen.
    Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Additional racks or shelves are needed.
Comments:
The purpose of today's visit was to conduct a follow-up inspection. One critical violation remaining shall be corrected immediately. Food in container needs to be moved to food safe containers. It was also noticed that additional shelving is still needed, both at the back of the kitchen and for the hallway. CFM stated that rice is rinsed several times in running water and then soaked in heavily salted water for approximately 3-4 hours at room temperature before being cooked. A Time as a Public Health Control Agreement was signed, rice may be soaked at room temperature, however, it MUST be cooked within 6 hours. Allowing rice to soak for any longer can allow bacteria to grow and could cause a foodborne illness. Please contact me with any questions. Thank you.

June 20, 2007 (Routine)



Violations:
  • 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. Employee observed washing hands in 3-vat sink for less then 20 seconds and touching faucet with bare hands, recontaminating hands.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Food employees may have beverages in the kitchen areas as long as they have a LID and STRAW and are stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
  • 3-301.11(A) - Critical Food employee failed to wash his or her hands prior to engaging in food preparation.
    ALL food employees shall be washing their hands as specified under 2-301.12.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the 2door upright refrigeration unit:1. Lamb stored over cooked crabcakes, cooked phyllo dough and other ready to eat foods in 2door upright freezer.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1. Chicken stored over lamb in the 2door freezer.2. Ground beef stored over tomatoes in the 2door refrigerator.3. Lamb stored over lettuce in the 2door refrigerator.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). Post signs provided at all refrigerators and freezers.
  • 3-305.11(A)(3) - Bags of onions and boxes of tomatoes stored on the floor in the back of the kitchen.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Establishment needs additional shelving to store foods.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: 1. Cornish hens thawing in standing pot of water at back of kitchen.
    Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CFM corrected.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Rice soaking in water for approximately 12 hours observed at 67-68F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1. Cat litter containers used to store kebab skewers
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Cat litter containers may NOT be used in establishment for any reason. These containers are not easily cleanable and can contaminate food or food-contact utensils with dangerous toxins and chemicals not intended for human consumption.
  • 4-101.17(A) - Wood or wood wicker is used in contact with food. Wooden spoon observed at dry storage shelf.
    Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. 1. 2door prep refrigerator at the back of establishment was observed not functioning. CFM stated that a new compressor is on order.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-501.16(A) - The compartment(s) of the manual warewashing sink was observed being used for handwashing activity. Additionally employees stated that they routinely use either the bathroom handsink or the 3-vat sink instead of the kitchen handsink.
    A warewashing sink may not be used for hand washing.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of foods throughout the kitchen.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 4-903.11(A) - Boxes of single-service items (cups, trays, etc) were found stored on the floor in the hallway leading to the kitchen.
    Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
  • 4-904.11(A) - The following item was found handled, displayed or dispensed with the food or lip-contact surface facing upward:1. Styrofoam trays are 2door prep refrigerator.
    Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
    Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink. No soap was available at kitchen handsink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
Comments:
The purpose of today's inspection was to conduct a routine inspection. Most critical and non-critical violations were not corrected during the inspection. A follow-up inspection will occur on July 5, 2007. At that time, ALL critical and MOST non-critical violations shall be corrected. All refrigerators and freezer must be rearranged according to sign provided, all employess shall wash their hands often and more shelves must be provided to store all foods and utensils off the floor. Please contact me if you have any questions before then. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida cocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Pescado crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat 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
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Maintain pest control services as needed. Keep records of all services provided.
6. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
WHEN TO WASH HANDS:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands

December 20, 2006 (Routine)



Violations:
  • 3-501.13(A)-(D) - Observed lamb thawingat three-vat sink with no running water.
    Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41f or 45f or less or, 3. as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
  • 3-501.16(A)(2)(a) - Critical Rice (60F, 57F) cold holding at improper temperatures.
    Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of the following items:1. Tahini sesame paste container used to hold sugar.2. Kitty litter container in Superior 2-door refrigerator used to store spinach3. Kitty litter container at the back of the kitchen on cart used to store cut onions
    The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Manufacturer containers may NOT be reused to store other items because they are not designed for repeated cleaning and because they may cause allergic reactions. Provide only NSF approved reusable food containers for your food storage needs.
  • 5-205.11(A) - The handwashing facility located at the kitchen is blocked, with items in basin, preventing access by employees for easy handwashing.
    A hand washing sink shall be maintained so that it is accessible at all times for employee use.
Comments:
The purpose of today’s visit was to conduct a routine inspection. All critical violations shall be corrected within ten (10) days. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat 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. If applicable, 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. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.

June 02, 2006 (Routine)



Violations:
  • 3-302.11A1 - Critical Repeat Observed improper raw meat storage in the following units:1. raw beef stored closely next to watermelon in the Superior 2-door upright refrigerator2. raw beef stored over cheese in the Superior 2-door reach-in prep refrigerator3. raw beef stored over tomatoes in the Hobart 2-door reach-in prep refrigerator.
    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.
  • 3-302.12 - Repeat Observed an unlabeled container of sugar on the dry storage shelf.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.13 - Corrected During Inspection Repeat Observed a linen in contact with parsely in the Superior 2-door upright refrigerator.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-305.11A3 - Repeat Observed a bag of onions and boxes of tomatoes stored on the floor near the back door.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - The nonfood contact surface of the shelf above the three-compartment sink is lined with foil and therefore is 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. Remove the absorbent lining.
  • 4-101.19A - Wooden spoons are used as a food contact surface.
    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.
  • 4-202.16 - The nonfood contact surfaces of the grocert basket and the cardboard boxes used to store food items on the dry storage shelves are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices and one that is smooth, easily cleanable and non-absorbent.
  • 4-501.11B - Repeat The door gaskets of the Superior 2-door upright freezer, the Superior 2-door upright refrigerator and the Hobart 2-door reach-in prep refrigerator are torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-903.11A - Repeat Clean pots and food containers were found stored on the floor beneath the three-compartment sink.
    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 - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Panasonic household microwave
    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.
  • 6-101.11A - Some ceiling panels in the kitchen noted not meet the standard of smooth, non-absorbent, durable and easily cleanable.
    Replace the absorbent ceiling panels with panels that are smooth, easily cleanable and non-absorbent.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the vent mounted on the back door. Observed cracks between the vent and the door frame, allowing light to enter. This suggests that pests may enter the facility through these cracks.
    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 hand washing sink next to the three-compartment 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.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed a burnt out light bulb in the unit.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle ready-to-eat 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. If applicable, 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. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
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.

October 05, 2005 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over yogurt in the Hobart 2-door reach-in prep refrigerator as well as raw meat stored with ready-to-eat food items in the Superior 2-door upright freezer.
    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.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Delfield 2-door reach-in prep refrigerator.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.12 - Observed an unlabeled container of sugar.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.13 - Observed a linen in contact with onions and lettuce in the Superior 2-door upright refrigerator.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed onions and tomatos stored on the floor near the back door.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Corrected During Inspection Critical Rice (64F) at room temperature observed cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. NOTE: Rice was cooked.
  • 4-101.16 - Corrected During Inspection Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge at the three-compartment sink.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 4-501.11B - Repeat The door gaskets of the following equipment are torn: 1. Superior 2-door upright freezer. 2. Superior 2-door upright refrigerator. 3. Hobart 2-door reahc-in prep refrigerator.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. NOTE: CFM states that the gaskets are on order.
  • 4-901.11A - Clean lexan containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
    Store items in the original protective package to protect from contamination until used.
  • 4-904.11A - Corrected During Inspection Repeat To-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 6-201.11 - Repeat Observed several absorbent ceiling panels in the kitchen.
    Replace the panels with panels that are smooth, easily cleanable and non-absorbent.
  • 6-202.15 - Repeat Openings to the exterior of the building are present on the back door along the vent. Observed light entering the side of the vent, suggesting easy entrance by pests.
    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 - Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed no light bulb in the unit.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.16 - Observed a mop in the mop bucket 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.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Maintain cold food items at 41F or below and maintain hot food items at 140F or above. Allowing food to stay in the temperature danger zone (41F-140F) for an extended period of time may allow for the rapid growth and proliferation of bacteria and toxins. Some toxins are not killed by reheating, such as bacillus cerus in rice, and can make people sick even if the food item is cooked again. It is therefore VERY important that your rice is not left at room temperature for an extended period of time (not more than 30 minutes)
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. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.

October 05, 2005 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over yogurt in the Hobart 2-door reach-in prep refrigerator as well as raw meat stored with ready-to-eat food items in the Superior 2-door upright freezer.
    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.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Delfield 2-door reach-in prep refrigerator.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.12 - Observed an unlabeled container of sugar.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.13 - Observed a linen in contact with onions and lettuce in the Superior 2-door upright refrigerator.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed onions and tomatos stored on the floor near the back door.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Corrected During Inspection Critical Rice (64F) at room temperature observed cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. NOTE: Rice was cooked.
  • 4-101.16 - Corrected During Inspection Repeat Sponges are being used to wipe down food contact surface of the dishware. Observed a sponge at the three-compartment sink.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 4-501.11B - Repeat The door gaskets of the following equipment are torn: 1. Superior 2-door upright freezer. 2. Superior 2-door upright refrigerator. 3. Hobart 2-door reahc-in prep refrigerator.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. NOTE: CFM states that the gaskets are on order.
  • 4-901.11A - Clean lexan containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee station.
    Store items in the original protective package to protect from contamination until used.
  • 4-904.11A - Corrected During Inspection Repeat To-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 6-201.11 - Repeat Observed several absorbent ceiling panels in the kitchen.
    Replace the panels with panels that are smooth, easily cleanable and non-absorbent.
  • 6-202.15 - Repeat Openings to the exterior of the building are present on the back door along the vent. Observed light entering the side of the vent, suggesting easy entrance by pests.
    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 - Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer. Observed no light bulb in the unit.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.16 - Observed a mop in the mop bucket 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.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
2. Maintain cold food items at 41F or below and maintain hot food items at 140F or above. Allowing food to stay in the temperature danger zone (41F-140F) for an extended period of time may allow for the rapid growth and proliferation of bacteria and toxins. Some toxins are not killed by reheating, such as bacillus cerus in rice, and can make people sick even if the food item is cooked again. It is therefore VERY important that your rice is not left at room temperature for an extended period of time (not more than 30 minutes)
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. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.

April 28, 2005 (Follow-up)



Violations:
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of tomatos stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. NOTE: CFM states that racks are on order.
  • 3-305.14 - Repeat Sanitized dishware is subject to environmental sources of contamination during preparation. Observed a handsink installed next to the clean drainboard of the three-compartment where dirty water from hands may splash onto the clean surfaces.
    Protect unpackaged food an sanitized dishware from environmental sources of contamination during preparation. NOTE: CFM states contractor will fix the handsink within ten days.
  • 4-501.11B - Repeat The door gaskets of the following units are torn: 1. True upright refrigerator. 2. Superior 2-door upright freezer. 3. Superior 2-door upright refrigerator.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. NOTE: CFM states gaskets are on order and are to be replaced by the contractor.
  • 4-903.11A - Repeat The Crystal Signatures case used for storage was found stored on the floor.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. NOTE: CFM states that a rack is on order.
  • 6-201.11 - Repeat Observed two (2) absorbant ceiling tiles in the kitchen above the Superior units.
    Replace the tiles with panels that are smooth,e asily cleanable and non-absorbant. NOTE: CFM states that new tiles have been ordered and will be installed within ten days.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed a gap on the back door where the AC unit is installed.
    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. NOTE: CFM states that the contractor is due in the fill the gap.
  • 6-303.11C - Repeat Inadequate lighting was noted in the hood. Observed a missing light bulb.
    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. NOTE: CFM states that light in hood requires reqiring and will occur before next routine inspection.
  • 6-501.11 - Repeat The following areas of the facility are not maintained in good repair: 1. the soaked and bowing ceiling tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: CFM states that tiles are to be replaced.
Comments:
The purpose of today's visit was to conduct a follow-up inspection. All critical violations and the majority of the non-critical violations were corrected before today's inspection. Correct remaining violations by next routine inspection. Thank you for your hard work. If any questions arise, contact me at (703)246-8436.
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. No evidence or activity was noted today 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. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

April 15, 2005 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and raw beef stored over bread in the Superior 2-door upright freezer. Also observed raw lamb over yogurt in the Hobart 2-door reach-in refrigerator.
    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.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw lamb in the Superior 2-door upright refrigerator.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bags of onions, bozes of tomatos and bags of salt stored on the floro near the back door.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-305.14 - Sanitized dishware is subject to environmental sources of contamination during preparation. Observed a handsink installed next to the clean drainboard of the three-compartment where dirty water from hands may splash onto the clean surfaces.
    Protect unpackaged food an sanitized dishware from environmental sources of contamination during preparation.
  • 3-307.11 - Observed a phone on top of a cutting board which is a food contact surface.
    Protect food from miscellaneous sources of contamination.
  • 4-101.16 - Sponges are being used to wipe down food contact surfaces.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate food off the floor near the curtain.
    Milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-501.11A - The shelving in the Superior 2-door upright refrigerator is rusted and therefore was observed in a state of disrepair and damaged.
    Repair or replace the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets of the following units are torn: 1. True upright refrigerator. 2. Superior 2-door upright freezer. 3. Superior 2-door upright refrigerator.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following equipment was observed soiled to sight and touch: 1. inside of the Superior 2-door upright freezer with a spill.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11A - Repeat The Crystal SIgnatures case used for storage was found stored on the floor.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11C - Repeat Coffee filters were observed stored unprotected on the radio.
    Store items in the original protective package to protect from contamination until used.
  • 4-904.11A - Repeat Single service lids, to-go containers and plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored at the self-service area and the counter 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.
  • 6-201.11 - Observed two (2) absorbant ceiling tiles in the kitchen above the Superior units.
    Replace the tiles with panels that are smooth,e asily cleanable and non-absorbant.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed a gap under the back door and holes along the back door where the AC unit is installed.
    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.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Superior 2-door upright freezer and the Superior 2-door upright refrigerator. Observed no light bulbs in the units.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-303.11C - Inadequate lighting was noted in the hood. Observed a missing light bulb.
    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 The following areas of the facility are not maintained in good repair: 1. the cracked floor tiles by the back door. 2. the soaked and bowing ceiling tiles. 3. the peeling caulking on the hood.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - Repeat The floor under the equipment under the hood noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-201.11B - Corrected During Inspection Critical Containers of toxins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex stored on a food storage shelf with the nozzle pointing towards salt.
    Containers of toxins must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. However, fourteen (14) of the twenty-two (22) violations cited today were repeat observations. A follow-up inspection will be conducted on April 29, 2005 to ensure repeat violations have been corrected and that critical violations remain corrected. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. A follow-up inspection will be conducted on April 29, 2005 to ensure repeat violations have been corrected and that critical violations remain corrected. 2. Maintain the inside of all refrigeration and freezer units clean as well as all other food contact surfaces.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
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. No evidence or activity was noted today 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. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

December 13, 2004 (Routine)



Violations:
  • 6-303.11B - Inadequate lighting was noted in the Superior upright refrigerator and the Superior upright freezer. Observed no light bulbs in the unit where light fixtures exist.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.12A - Ceiling panels in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-202.16 - Repeat Soda crates found used for the following: 1. to elevate rice off the floor.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-903.11A - Corrected During Inspection To-go containers were found stored on the floor in the dry storage area.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-301.12A - Observed that no paper towels were available for handsink in the kitchen.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over wraps in the Superior upright freezer.
    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.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door at the bottom and around the vent in the door.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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. Kenmore refrigerator used to store sauces.
    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.
  • 3-301.11B - Corrected During Inspection Critical Observed a bowl being used as a scoop in the bulk yogurt container. This causes bare hand contact with a ready to eat food.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open bottle of wate rin the Superior upright refrigerator.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed an employee jacket stored over a shelf by the back door where food was stored, creating possible contamintation.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 4-101.111 - Repeat The following surfaces are lined with absorbant or non-cleanable materials: 1. the shelf over the three-compartment sink which is lined with paper towels. 2. the shelf under the hood that is lined with tin foil. 3. the shelf under the grill that is lined with foil.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 5-205.11B - Corrected During Inspection The handwash station in the kitchen is being used for purposes other than washing hands. Observed a slicer part stored in the handsink.
    The handwash facility identified above is to be used for washing hands only.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Superior 2-door reach-in refrigerator.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 7-202.12C - Critical Observed a can of Raid in the establishment used for spraying by the employees instead of by a licensed proffesional.
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed many unnecessary items stored int he establishment (shopping carts, books, decorations) that may create harborage conditions for pests.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed the food in the Crystal Signature case in dry storage and the salt and the tomatos on the floor by the back door not elevated 6 inches off the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-903.11C - Coffee filters were observed stored unprotected at the front dessert case.
    Store items in the original protective package to protect from contamination until used.
  • 4-904.11B - Repeat Unwrapped spoons were not stored by the front dessert case 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.
  • 3-305.12A - Observed rice stored under the plumbing lines of the handsink in the kitchen.
    Cease food storage under plumbing lines.
  • 4-904.11A - Single service plates, to-go containers and tin pans were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store ALL single service containers with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 6-501.11 - Repeat Observed ceiling tiles out of place by the restroom. Observed cracked floor tiles by the back door. Observed the caulking peeling at the hood. Physical facilities are therefore not maintained in good repair.
    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 violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que es lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
2. Employee drinks must be separate from customer food.
3. Use a scoop with a handle to serve ready to eat food like yogurt. This will prevent hand to food contamination.
4. Contract a licensed pest control company to spray for pests in your establishment. Do not spray on your own. This may contaminate food or equipment.
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. No evidence or activity was noted today 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.).

March 30, 2004 (Routine)



Violations:
  • 6-303.11A - Inadequate lighting of 4 footcandles was noted in the back hallway where there is dry storage and the mop sink, and the water heater.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3-302.11A1 - Critical Repeat Found raw lamb stored next to cooked lamb in the Superior R/I freezer; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    CORRECTED DURING INSPECTION--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.
  • 4-202.16 - 1. The nonfood contact surface of the shelf over the 3-compartment sink was observed covered in tin foil and taped paper towels and so is not easily cleanable. and2. plastic drink crates were observed used to support bags of rice in hallway and to support other items.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 2-401.11A - Critical Found two partially filled beverage bottles on a tray in the kitchen.
    CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 6-302.11 - Observed toilet tissue was not present at each toilet.
    CORRECTED DURING INSPECTION--To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment in the following areas:1. behind front dessert counter, under table there, and on shelves -- inlcuding books, shoes, etc.;2. under front counters on kitchen side, where cash register is located;3. on shelving along front wall next to dining tables;4. on hallway back area shelves.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 4-101.15 - Critical A galvanized, open can of olives was observed in the prep refrigerator.
    CORRECTED DURING INSPECTION--Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
  • 4-903.11A - Repeat The following were found stored incorrectly:1. plasticware forks with lip-portion pointing upward at front countertop;2. single-service containers uncovered and facing upward behind front dessert case;3. coffee filters uncovered and facing upward behind front dessert case.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: meat/ food grinder was observed with raw beef debris and onion debris.
    CORRECTED DURING INSPECTION--Clean and sanitize these surfaces for food contact.
  • 4-501.11B - Repeat The door of the prep refrigerator in kitchen was found loose.
    Repair or replace the door in accordance with the manufacturer's specifications.
  • 6-301.11 - Repeat Soap was not provided at the kitchen handsink.
    CORRECTED DURING INSPECTION--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.
  • 6-501.16 - Found mops not hung up to air dry in mop bucket at end of hallway.
    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.
  • 6-501.11 - Repeat Observed physical structure is not maintained in good repair where there are some ceiling tiles missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Today's visit was to conduct a routine inspection. Please note the following:
1. Cooked rice is a PHF (potentially hazardous food) due to its water content after cooking; therefore, cooked rice should be maintained at 41F, or below (cold-holding), or 140F, or above (hot holding).
2. Commercial pest company, manager reported, last serviced in December, 2003.
3. ***Recommend regular, for example every month, commercial pest company service. Also, recommend organizing facility's storage areas, and removing unnecessary items from facility.
4. Correct violations immediately, and at least by next inspection.

September 17, 2003 (Routine)



Violations:
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Various unused equipment as well as medicines and other items that do not appear to be necessary for use.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 5-203.12 - Critical There are not an adequate number of toilets required by law. With three employees and only one toilet room only 12 seats at tables are permitted.
    Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Otherwise reduce the seating capacity so that the number of employees and seats total 15.
  • 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: Household microwave.
    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.
  • 4-101.111 - Pot lids are wrapped in cloth for handling. The cloths are absorbant and hard to clean and maynot be used.
    CORRECTED DURING INSPECTION: Remove the cloths from the cook pot lids and use hot mitts for handling if necessary.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-101.14A - Critical Surfaces near the grill are lined with foil which from appearance is not regularly removed for cleaning.
    Refrain from lining stainless steel surfaces with foil and any other surfaces lined with foil must be changed as soon as they become soiled.
  • 4-903.11A - Single serve plates are not protected adequately by inverting.
    CORRECTED DURING INSPECTION: Invert the plates to prevent soiling.
  • 4-101.11D - Surfaces lined with aluminum foil near stoves area.
    Remove foil from the already smooth and cleanable stainless steel surfaces near the stove.
  • 6-501.12A - The floor behind the rice cooker is soiled.
    Clean behind the rice cooker at the end of each shift.
  • 3-301.11C - Bowls are used to dispense rice from pans.
    CORRECTED DURING INSPECTION: Use approved utensils with handles to dispense the rice.
  • 6-303.11C - One of the light bulbs under the hood is burnt out.
    Replace the bulb.
  • 6-202.11A - Lights bulb in the hood is 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.
  • 4-501.11B - Rusted and peeling shelves found in the refrigeration units.
    Replace the rusting shelves to allow for easy cleaning
  • 3-302.11A1 - Critical Repeat Raw shell eggs are stored over vegetables in the refrigerator.
    CORRECTED DURING INSPECTION: Store raw eggs so that they cannot contaminate ready to eat foods like vegetables should they break and leak.
  • 6-301.12A - Towels for the hand sink are stored on a shelf used to store clean ware.
    Store towels near the hand sink.
  • 6-301.11 - No hand soap found at the hand sink.
    Provide hand soap at the hand sink.
  • 4-903.11D - Cook pots and other utensils found stored on the floor and uncovered.
    Store these items inverted and at least 6" off floor.
  • 7-201.11A - Repeat Cleanser found on the three vat sink. A large container of window cleaner found stored on shelf over food items in hall way.
    CORRECTED DURING INSPECTON : Store the cleanser away from the sink to prevent contamination of clean ware. Store the window cleaner away from food or food related items.
  • 3-305.11A1 - Open pans of rice found stored under hand sink.
    CORRECTED DURING INSPECTION: Cover the rice and store away from under sink plumbing.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered rice in pans.
    CORRECTED DURING INSPECTION Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored in kichen with the handles up.
    CORRECTED DURING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Comments:
This is a routine inspection Several violations noted were not corrected today. Correct these violations as soon as possible. The establishment appears to have several unnecessary items which take up needed space and make cleaning diffucult. Remove whatever can be removed to increase space and cleanablilty.

January 17, 2003 (Follow-up)

Comments:
This visit was conducted to do a follow-up inspection on the under sized water heater. The water heater has been replaced with a GE, Model # GE50M6A, with a recovery rate of 63 GPH and a capacity of 50 gallons. The water heater is located in the janitors closet in the corridor. Thank you.

January 10, 2003 (Routine)



Violations:
  • 3-302.11A1 - Critical Repeat Observed raw eggs stored above vegetables in upright refrigerator.
    Store raw eggs beneath vegetables and other ready to eat foods. Corrected.
  • 3-302.11A4 - Critical Observed a large container of yogurt sauce with onions stored uncovered in refrigerator.
    Cover all foods items to protect from cross contamination. CORRECTED
  • 6-501.11 - Repeat Observed the following items are in need of repair:1. several ceiling tiles are missing or water stained in corridor leading to bathroom and mop room,2. floor tiles are missing or damaged at rear door3. rear door closer is broken.
    Replace missing and water stained ceiling tiles and maintain in good repair.Repair floor tiles and replace damaged rear door closer.
  • 7-201.11A - A large containers of windex is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored in corridor on storage shelf with food products.
    Container of windex must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. CORRECTED
  • 4-602.13 - Observed the mop sink is heavily soiled.
    Clean mop sink as often as necessary to keep clean.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Magic Chef microwave, household Kitchen Aid processor.
    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.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 6-202.15 - Observed holes and screen is not attached at lower end.
    Replace damage screen at rear door to prevent the entry of insects and rodents.
  • 5-103.11B - Critical There has been replacement of the water heater. The current water heater (A.O. SMITH, EES 40 917, 9 KW input, Recovery Rate 100F Rise , 40 GAL capacity) has been calculated and the peak hot water demand for the establishment cannot be met.
    An upgrade of this water heater is required to provide a minimum recovery rate of _60____ GPH of _120____F water at a __80___F rise , 50 gal capacity within 30 days. Prior to purchase or installation of the water heater, contact the plan reviewer at (703) 246-2444 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
Comments:
All foods are fully cooked at this establishments. No consumer advisory needed.

Grease trap is cleaned every Thursday per CFM, Shahin Golesorkhi Grease trap is located under 3 vat sink.
Hood is cleaned by Alpha Sheet Metal Inc. Please keep a record of cleaning of grease trap
No evidence of insect or rodent activity noted at this inspection.

Chlorine test strips and chef's thermometer provided.

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