Kitty O' Shea's, 1st.& Basement - 2403 Wilson Blvd., Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kitty O' Shea's
Address: 1st.& Basement - 2403 Wilson Blvd., Arlington, Virginia
Phone: (703) 522-5295
Total inspections: 16
Last inspection: Aug 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-301.11 - Corrected During Inspection Critical Employees observed contacting ready-to-eat (RTE) crabcake with their bare hands.
  • 3-301.11C - Repeat Scoop handles observed touching flour and bread crumbs.
  • 3-304.11 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils.A stainless steel bowl having some fries was nested in another pan containing some pre-cooked fries on the counter; and another small bowl with iceburg stored on coleslaw at "Superior" 2-dr sandwich prep refrigerator.
  • 3-304.13 - A small rag observed on food prep surface (cutting board) of "Superior" 2-dr sandwich prep refrigerator.
  • 3-501.14A - Critical Chicken (92F), observed in "Superior" sandwich prep refrigerator was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  • 3-501.16A1 - Critical Pre-cooked french fries hot holding observed on the counter at improper temperature of 67F.
  • 3-501.16A2 - Critical Repeat Following foods were observed at improper cold holding temperature:1. Hamburger (46F) in "True" sliding door refrigerator2. Coleslaw (50F), Sliced tomatoes (49F), and Noodles (48F) in "Superior" sandwich prep refrigerator
  • 4-101.19 - Repeat Foil lining on shelf below flat-top grill.
  • 4-202.16 - Raw-wood shelves and plastic dish racks are used to store beverage boxes in the basement.
  • 5-501.113 - Corrected During Inspection Grease barrels did not have lids on.
  • 6-305.11 - Corrected During Inspection Repeat Employee's shoes stored over Arrezio marinara sauce cans.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
August 17, 2009Routine76Details / Comments
  • 3-302.11 - Critical Repeat Raw eggs stored on top of raw burgers inside the reach-in cooler.
  • 4-602.11A-D - Critical The inside of the True reach-in cooler need cleaning (blood spill from a raw beef package.
May 12, 2009Critical Procedures20Details / Comments
  • 2-102.11C - Critical Repeat The certified food manager could not identify the big five foodborne illnesses.
  • 3-301.11C - Cup observed used as a scoop for cornmeal.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.- Raw beef was over vegetables in Superior prep.
  • 3-304.14 - Repeat Wet cloth obsered on food prep surface.
  • 3-305.11 - Repeat 1. Boxes of potatoes are on floor in kitchen.2. Beverages are on floor in basement.
  • 3-501.16A2 - Critical All foods in Superior reach-in prep are above 41F.
  • 4-101.19 - Foil is lining shelf below flat top grill and shelf above stove.
  • 4-201.11 - Black crate is used to store food in Superior upright.
  • 4-501.11 - The Superior prep is not maintaining foods at 41F or below.
  • 4-903.11 - Repeat 1. Dish rack was on floor.2. Boxes of single service items are on floor in basement.
  • 6-305.11 - Jackets and personal items are stored on food storage shelving.
January 07, 2009Routine38Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
September 05, 2008Critical Procedures40Details / Comments
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "big five" (e-coli, salmonella, shigella, hepatitis A, and noro virus) reportable food born illnesses and the symptoms associated with the diseases that are transmissible through food.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe cooling of potentially hazardous food (time/temperature control for safety food).
  • 3-301.11 - Critical Food employees contacting exposed, ready-to-eat food with their bare hands. An improper scoop was observed in the sugar bin.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Beef stored over coleslaw, potatoes, and fish in the True upright refrigerator.
  • 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
  • 3-305.11 - Repeat Boxes of potatoes stored in a location where it is subject to splash, dust or other contamination.
  • 3-501.16A1 - Corrected During Inspection Critical The cream of artichoke soup hot holding at the improper temperature of 67. CFM on duty said the soup was placed in the warming unit 4 hours earlier (unit was never turned on). Soup was discarded.
  • 4-201.11 - Repeat The Emerson microwave, GE waffle press, and the domestic food processor are not designed and constructed to be durable.
  • 4-203.12 - Repeat Need accurate ambient (air/water) temperature measuring device located in the Jordan upright refrigerator and the Superior prep unit.
  • 4-402.11 - Repeat The bar handsink and bar 3 compartment sink that is not easily movable is not installed to allow access for cleaning; spaced not more than 1 mm from adjoining equipment, walls, and ceilings; or sealed to adjoining equipment or walls since it exposed to spillage or seepage.
  • 4-601.11A - Critical The food contact equipment surfaces of the slicer and tea urn nozzles are not clean to sight and touch.The sugar bin has an accumulation of dirt, grease, and food debris and needs to be cleaned when refilled.
  • 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. No sanitizer was observed in dish machine (not being distributed).
  • 4-903.11 - Repeat Dishracks stored on floor next to dishmachine.Clean utensils stored in dirty bin.Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.
  • 6-501.12 - Repeat The floors and walls are not cleaned as often as necessary to keep them clean.Clean urinal (bottom) in men's restroom.
  • 7-102.11 - Critical Repeat Working containers (spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
  • 7-201.11A - Corrected During Inspection Poisonous or toxic materials are not stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Cleaners stored on same shelf with food.
May 20, 2008Routine--Details / Comments
  • 3-501.17A - Critical Meatloaf and pasta prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means [Burgers, Steaks, and Egg Menu items cooked to order are not disclosed to the consumer advisory statement].
  • 7-102.11 - Corrected During Inspection Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material [chemical spray bottle].
  • 9.2-3.1a - Critical The food establishment does not have a valid license.
January 28, 2008Critical Procedures40Details / Comments
  • 3-302.11 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over vegetables in True 2 dr uprt. Raw beef stored over mushrooms in Superior 2 dr prep.
  • 3-305.11 - Repeat Cases of potatoes were stored on the floor in the kitchen. Cases of wine & juice were stored on the floor behind the bar. Cases of beer were stored on the floor in the basement next to the walk in ref.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The food items to which the consumer advisory pertains are not marked on the menu. Ie., the hamburgers and the steaks.
  • 4-201.11 - The Emerson microwave is not designed and constructed to be durable.
  • 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the Jordan 2 dr uprt ref. and the Superior 2 dr prep ref.
  • 4-402.11 - The bar handsink and the bar 3 part sink are not sealed to the wall.
  • 4-501.11 - The Superior 2 dr prep ref. had a leak which was causing water to pool in the bottom.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bottom interior of the Jordan 2 dr uprt ref. and the bottom interior of the True 2 dr uprt ref.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the blade of the canopener.
  • 4-903.11 - Dishracks were stored on the floor by the dishmachine.
  • 5-205.11 - The handwashing station at the bar is being used as a dump station.
  • 6-303.11 - Repeat Inadequate light was noted in the Jordan 2 dr uprt.
  • 6-303.11 - Inadequate light was noted under the hood with a light burned out.
  • 6-501.12 - Repeat The floor and walls were in need of cleaning behind the fryer and the grill.
  • 9.2-3.3 - Critical There is no certified food manager on duty during the inspection. The CFM arrived while the report was being typed.
September 05, 2007Routine410Details / Comments
  • 3-301.11 - Critical An improper scoop was found in the bulk sugar (scoop had o handle).
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over veggies in the True.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken and beef stored together in the freezer.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Cans of food under some shelves in the kitchen and potatoes under a table in the kitchen were found on the floor.
  • 3-501.13 - Repeat Potentially hazardous food beef found thawing in a bucket of water.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The burgers are not marked with an asterick.
  • 4-501.11 - Repeat One of the tables in the kitchen is bent in the middle and the stones in the oven are cracked
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelves under the tables in the kitchen, the bar handsink nozzles and the mopsink.
  • 4-901.11 - Plastic containers by the dishwasher were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11 - Repeat Boxes in the entrance to the kitchen and in the corner behind the dishwasher were found not stored 6 inches above the floor.
  • 6-501.12 - Repeat The floors in the kitchen under the equipment and in the bar need cleaning.The walls around the mopsink and 3 part sink are in need of cleaning.
December 21, 2006Routine37Details / Comments
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use.
  • 3-501.13 - Improper methods used to thaw meat.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form [There is no disclosure or reminder statement on the restaurant menu's regarding the burgers and steaks; the take-out menu is missing the disclosure (*) mark next to the burgers, steak, and reminder statement].
  • 4-101.111 - Repeat The nonfood contact surface of the aluminum foil used to line a couple of shelves on the stove/oven, the plastic wrap around the legs of a tray table, and the cardboard box used to hold the waffle iron are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-204.112 - There was no temperature measuring device located in the "Jordan" 2-door freezer.
  • 4-204.120 - The bar soda gun nozzle holder and the pipe behind the "Jordan" 2-door freezer waste collection compartment and/or line/pipe is not properly sloped to eliminate pooling water.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - The "McCall" sandwich prep refrigerator was observed in a state of disrepair and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the "McCall" sandwich prep refrigerator, inside the "Jordan" 2-door refrigerator, the bar hand sink faucet fixture, and the bar soda gun nozzle holder.
  • 4-602.11 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
  • 4-602.12 - Inside of the microwave oven was observed soiled.
  • 4-903.11 - Repeat Boxes, plastic crates and containers were found not stored 6 inches above the floor in the kitchen or downstairs by the walk-in refrigerator.
  • 6-202.15 - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents [The front door was found propped open].
  • 6-303.11 - Repeat Inadequate light was noted in the "Jordan" 2-door freezer.
  • 6-501.111C - Critical Methods are not being used to control pests [fly observed in the kitchen].
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment [i.e. crockpot, dvd player box].
  • 6-501.12 - Repeat The floors in the kitchen under equipment and the bar walls and pipes were noted in need of cleaning.
  • 6-501.16 - The mops are not hung up to air dry.
June 06, 2006Routine315Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink container found by the microwave.
  • 3-304.14 - Wiping cloths improperly stored between use. Wiping clothes seen sitting out on the counter.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Beer is being stored on the bar floor.
  • 4-101.111 - Repeat The nonfood contact surface of the milk crates, and the foil on the shelving in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11 - Repeat The door gaskets on the refrigerator and freezer in the kitchen are damaged.
  • 4-602.13 - The nonfood contact surface of the bottom of the freezer had accumulations of grime and debris.
  • 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor by the 3 part sink.
  • 6-303.11 - Repeat Inadequate light was noted in the refrigerator and freezer in the walkin refrigerator.
  • 6-501.12 - The bar floors are in need of cleaning.The tiles around the mopsink are in need of cleaning.The floors in the kitchen under the equipment are in need of cleaning.
February 09, 2006Routine18Details / Comments
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs in the refrigerator holding over fruit and vegetables.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Raw french fries found stored in front of the handsink where they are subject to splash.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Fruits found on the floor in the walkin refrigerator.
  • 3-501.15 - Corrected During Inspection The methods used for cooling were not adequate. Chicken wings (90oF) were found cooling in a deep container covered.
  • 3-501.16A2 - Critical Beans cold holding at 45oF and apple sauce cold holding at 47oF in the refrigerator.
  • 4-101.111 - The nonfood contact surface of the milk crate used to set the raw fries on is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-402.11 - The kitchen handsink is not sealed to the wall.
  • 4-501.11 - One of the handles on the freezer is loose.The door gaskets on the freezer are damaged.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. There are no stopperes provided for the sink.
  • 4-901.11 - Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
  • 6-303.11 - Inadequate light was noted under the hood.
  • 6-303.11 - Inadequate light was noted in the freezer and refrigerator.
  • 6-501.11 - The tile behind the faucet at the mopsink is cracked and falling out.
August 08, 2005Routine311Details / Comments
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs in the refrigerator holding over fruit and vegetables.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Raw french fries found stored in front of the handsink where they are subject to splash.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Fruits found on the floor in the walkin refrigerator.
  • 3-501.15 - Corrected During Inspection The methods used for cooling were not adequate. Chicken wings (90oF) were found cooling in a deep container covered.
  • 3-501.16A2 - Critical Beans cold holding at 45oF and apple sauce cold holding at 47oF in the refrigerator.
  • 4-101.111 - The nonfood contact surface of the milk crate used to set the raw fries on is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-402.11 - The kitchen handsink is not sealed to the wall.
  • 4-501.11 - One of the handles on the freezer is loose.The door gaskets on the freezer are damaged.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. There are no stopperes provided for the sink.
  • 4-901.11 - Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
  • 6-303.11 - Inadequate light was noted under the hood.
  • 6-303.11 - Inadequate light was noted in the freezer and refrigerator.
  • 6-501.11 - The tile behind the faucet at the mopsink is cracked and falling out.
August 08, 2005Routine311Details / Comments
No violation noted during this evaluation. June 09, 2005Follow-up00Details / Comments
No violation noted during this evaluation. June 09, 2005Follow-up00Details / Comments
  • 5-402.11 - Critical A direct connection exists between the drain line of the ice bin and the sewer system.
  • 6-201.12 - Exposed horizontal utility service lines and pipes were installed on the floor behind the bar.
June 08, 2005Follow-up11Details / Comments
  • 5-402.11 - Critical A direct connection exists between the drain line of the ice bin and the sewer system.
  • 6-201.12 - Exposed horizontal utility service lines and pipes were installed on the floor behind the bar.
June 08, 2005Follow-up11Details / Comments

August 17, 2009 (Routine)



Violations:
  • 2-301.14 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) 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.
  • 3-301.11 - Corrected During Inspection Critical Employees observed contacting ready-to-eat (RTE) crabcake with their bare hands.
    Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 3-301.11C - Repeat Scoop handles observed touching flour and bread crumbs.
    Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-304.11 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils.A stainless steel bowl having some fries was nested in another pan containing some pre-cooked fries on the counter; and another small bowl with iceburg stored on coleslaw at "Superior" 2-dr sandwich prep refrigerator.
    Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
  • 3-304.13 - A small rag observed on food prep surface (cutting board) of "Superior" 2-dr sandwich prep refrigerator.
    Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Failure to replace such liners could cause the linens or napkins to become fomites.
  • 3-501.14A - Critical Chicken (92F), observed in "Superior" sandwich prep refrigerator was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
    Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
  • 3-501.16A1 - Critical Pre-cooked french fries hot holding observed on the counter at improper temperature of 67F.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 3-501.16A2 - Critical Repeat Following foods were observed at improper cold holding temperature:1. Hamburger (46F) in "True" sliding door refrigerator2. Coleslaw (50F), Sliced tomatoes (49F), and Noodles (48F) in "Superior" sandwich prep refrigerator
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-101.19 - Repeat Foil lining on shelf below flat-top grill.
    Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
  • 4-202.16 - Raw-wood shelves and plastic dish racks are used to store beverage boxes in the basement.
    Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 5-501.113 - Corrected During Inspection Grease barrels did not have lids on.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
  • 6-305.11 - Corrected During Inspection Repeat Employee's shoes stored over Arrezio marinara sauce cans.
    Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
Please paint the raw wood by the entrance door in the basement.

May 12, 2009 (Critical Procedures)



Violations:
  • 3-302.11 - Critical Repeat Raw eggs stored on top of raw burgers inside the reach-in cooler.
    Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
  • 4-602.11A-D - Critical The inside of the True reach-in cooler need cleaning (blood spill from a raw beef package.
    Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.

January 07, 2009 (Routine)



Violations:
  • 2-102.11C - Critical Repeat The certified food manager could not identify the big five foodborne illnesses.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 3-301.11C - Cup observed used as a scoop for cornmeal.
    Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.- Raw beef was over vegetables in Superior prep.
    CORRECTED.Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • 3-304.14 - Repeat Wet cloth obsered on food prep surface.
    Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
  • 3-305.11 - Repeat 1. Boxes of potatoes are on floor in kitchen.2. Beverages are on floor in basement.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-501.16A2 - Critical All foods in Superior reach-in prep are above 41F.
    CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-101.19 - Foil is lining shelf below flat top grill and shelf above stove.
    Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
  • 4-201.11 - Black crate is used to store food in Superior upright.
    Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • 4-501.11 - The Superior prep is not maintaining foods at 41F or below.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-903.11 - Repeat 1. Dish rack was on floor.2. Boxes of single service items are on floor in basement.
    Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 6-305.11 - Jackets and personal items are stored on food storage shelving.
    Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.

September 05, 2008 (Critical Procedures)



Violations:
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) 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.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.
    Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
The hood is past due for servicing and is in need of cleaning.

May 20, 2008 (Routine)



Violations:
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "big five" (e-coli, salmonella, shigella, hepatitis A, and noro virus) reportable food born illnesses and the symptoms associated with the diseases that are transmissible through food.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe cooling of potentially hazardous food (time/temperature control for safety food).
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
  • 3-301.11 - Critical Food employees contacting exposed, ready-to-eat food with their bare hands. An improper scoop was observed in the sugar bin.
    Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (1) The permit holder obtains prior approval from the regulatory authority; (2) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request that include: (a) For each bare hand contact procedure, a listing of the specific ready-to-eat foods that are touched by bare hands, (b) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under sections 5-203.11, 5-204.11, 5-205.11, 6-301.11, 6-301.12, and 6-301.14, are in an easily accessible location and in close proximity to the work station where the bare hand contact procedure is conducted; (3) A written employee health policy that details how the food establishment complies with sections 2-201.11, 2-201.12, and 2-201.13 including: (a) Documentation that food employees and conditional employees acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through food as specified under paragraph 2-201.11(A), (b) Documentation that food employees and conditional employees acknowledge their responsibilities as specified under paragraph 2-201.11(E) and (F), and (c) Documentation that the person in charge acknowledges the responsibilities as specified under paragraphs 2-201.11(B), (C) and (D), and sections 2-201.12 and 2-201.13; (4) Documentation that food employees acknowledge that they have received training in: (a) The risks of contacting the specific ready-to-eat foods with bare hands, (b) Proper handwashing as specified under section 2-301.12, (c) When to wash their hands as specified under section 2-301.14, (d) Where to wash their hands as specified under 2-301.15, (e) Proper fingernail maintenance as specified under section 2-302.11, (f) Prohibition of jewelry as specified under section 2-303.11, and (g) Good hygienic practices as specified under sections 2-401.11 and 2-401.12; (5) Documentation that hands are washed before food preparation and as necessary to prevent cross contamination by food employees as specified under sections 2-301.11, 2-301.12, 2-301.14, and 2-301.15 during all hours of operation when the specific ready-to-eat foods are prepared; (6) Documentation that food employees contacting ready-to-eat food with bare hands use two or more of the following control measures to provide additional safeguards to hazards associated bare hand contact: (a) Double handwashing, (b) Nail brushes, (c) A hand antiseptic after handwashing as specified under section 2-301.16, (d) Incentive programs such as paid sick leave that assist or encourage food employees not to work when they are ill, or (e) Other control measures approved by the regulatory authority; and (7) Documentation that corrective action is taken when Subparagraphs (D)(1)-(6) of this section are not followed.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Beef stored over coleslaw, potatoes, and fish in the True upright refrigerator.
    Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
    Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
  • 3-305.11 - Repeat Boxes of potatoes stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-501.16A1 - Corrected During Inspection Critical The cream of artichoke soup hot holding at the improper temperature of 67. CFM on duty said the soup was placed in the warming unit 4 hours earlier (unit was never turned on). Soup was discarded.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-201.11 - Repeat The Emerson microwave, GE waffle press, and the domestic food processor are not designed and constructed to be durable.
    Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • 4-203.12 - Repeat Need accurate ambient (air/water) temperature measuring device located in the Jordan upright refrigerator and the Superior prep unit.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 4-402.11 - Repeat The bar handsink and bar 3 compartment sink that is not easily movable is not installed to allow access for cleaning; spaced not more than 1 mm from adjoining equipment, walls, and ceilings; or sealed to adjoining equipment or walls since it exposed to spillage or seepage.
    Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
  • 4-601.11A - Critical The food contact equipment surfaces of the slicer and tea urn nozzles are not clean to sight and touch.The sugar bin has an accumulation of dirt, grease, and food debris and needs to be cleaned when refilled.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. No sanitizer was observed in dish machine (not being distributed).
    After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
  • 4-903.11 - Repeat Dishracks stored on floor next to dishmachine.Clean utensils stored in dirty bin.Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.
    Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 6-501.12 - Repeat The floors and walls are not cleaned as often as necessary to keep them clean.Clean urinal (bottom) in men's restroom.
    Physical facilities shall 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.
  • 7-102.11 - Critical Repeat Working containers (spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
    Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 7-201.11A - Corrected During Inspection Poisonous or toxic materials are not stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Cleaners stored on same shelf with food.
    Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linen, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

January 28, 2008 (Critical Procedures)



Violations:
  • 3-501.17A - Critical Meatloaf and pasta prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means [Burgers, Steaks, and Egg Menu items cooked to order are not disclosed to the consumer advisory statement].
    Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
  • 7-102.11 - Corrected During Inspection Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material [chemical spray bottle].
    Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 9.2-3.1a - Critical The food establishment does not have a valid license.
    No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable. A valid license shall be posted in every food establishment in a conspicuous place.
Comments:
1. There shall be a calibrated thermometer on-site capable of measuring from 0-220oF.
2. Do not re-use milk containers to store mixed drinks.

September 05, 2007 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over vegetables in True 2 dr uprt. Raw beef stored over mushrooms in Superior 2 dr prep.
    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.
  • 3-305.11 - Repeat Cases of potatoes were stored on the floor in the kitchen. Cases of wine & juice were stored on the floor behind the bar. Cases of beer were stored on the floor in the basement next to the walk in ref.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The food items to which the consumer advisory pertains are not marked on the menu. Ie., the hamburgers and the steaks.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-201.11 - The Emerson microwave is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the Jordan 2 dr uprt ref. and the Superior 2 dr prep ref.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-402.11 - The bar handsink and the bar 3 part sink are not sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - The Superior 2 dr prep ref. had a leak which was causing water to pool in the bottom.
    Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bottom interior of the Jordan 2 dr uprt ref. and the bottom interior of the True 2 dr uprt ref.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the blade of the canopener.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Dishracks were stored on the floor by the dishmachine.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.11 - The handwashing station at the bar is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 6-303.11 - Repeat Inadequate light was noted in the Jordan 2 dr uprt.
    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, and toilet rooms.
  • 6-303.11 - Inadequate light was noted under the hood with a light burned out.
    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.
  • 6-501.12 - Repeat The floor and walls were in need of cleaning behind the fryer and the grill.
    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.
  • 9.2-3.3 - Critical There is no certified food manager on duty during the inspection. The CFM arrived while the report was being typed.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

December 21, 2006 (Routine)



Violations:
  • 3-301.11 - Critical An improper scoop was found in the bulk sugar (scoop had o handle).
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over veggies in the True.
    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.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken and beef stored together in the freezer.
    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.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Cans of food under some shelves in the kitchen and potatoes under a table in the kitchen were found on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Repeat Potentially hazardous food beef found thawing in a bucket of water.
    Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order .
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The burgers are not marked with an asterick.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-501.11 - Repeat One of the tables in the kitchen is bent in the middle and the stones in the oven are cracked
    Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelves under the tables in the kitchen, the bar handsink nozzles and the mopsink.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-901.11 - Plastic containers by the dishwasher 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.
  • 4-903.11 - Repeat Boxes in the entrance to the kitchen and in the corner behind the dishwasher were found not stored 6 inches above the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-501.12 - Repeat The floors in the kitchen under the equipment and in the bar need cleaning.The walls around the mopsink and 3 part sink are 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.

June 06, 2006 (Routine)



Violations:
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-501.13 - Improper methods used to thaw meat.
    Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form [There is no disclosure or reminder statement on the restaurant menu's regarding the burgers and steaks; the take-out menu is missing the disclosure (*) mark next to the burgers, steak, and reminder statement].
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.111 - Repeat The nonfood contact surface of the aluminum foil used to line a couple of shelves on the stove/oven, the plastic wrap around the legs of a tray table, and the cardboard box used to hold the waffle iron are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discard these items.
  • 4-204.112 - There was no temperature measuring device located in the "Jordan" 2-door freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-204.120 - The bar soda gun nozzle holder and the pipe behind the "Jordan" 2-door freezer waste collection compartment and/or line/pipe is not properly sloped to eliminate pooling water.
    Alter or replace the waste collection compartment/pipe/line so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective leve [quaternary=200 ppm, chlorine 50-100 ppm].
  • 4-501.11 - The "McCall" sandwich prep refrigerator was observed in a state of disrepair and damaged.
    Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the "McCall" sandwich prep refrigerator, inside the "Jordan" 2-door refrigerator, the bar hand sink faucet fixture, and the bar soda gun nozzle holder.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 4-602.12 - Inside of the microwave oven was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-903.11 - Repeat Boxes, plastic crates and containers were found not stored 6 inches above the floor in the kitchen or downstairs by the walk-in refrigerator.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-202.15 - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents [The front door was found propped open].
    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.
  • 6-303.11 - Repeat Inadequate light was noted in the "Jordan" 2-door freezer.
    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, and toilet rooms.
  • 6-501.111C - Critical Methods are not being used to control pests [fly observed in the kitchen].
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment [i.e. crockpot, dvd player box].
    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.
  • 6-501.12 - Repeat The floors in the kitchen under equipment and the bar walls and pipes were 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.
  • 6-501.16 - The mops are 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:
There is a piece of particle board and leaf debris behind the shared dumpster they should be properly discarded.

February 09, 2006 (Routine)



Violations:
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink container found by the microwave.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use. Wiping clothes seen sitting out on the counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Beer is being stored on the bar floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - Repeat The nonfood contact surface of the milk crates, and the foil on the shelving in the kitchen 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.
  • 4-501.11 - Repeat The door gaskets on the refrigerator and freezer in the kitchen are damaged.
    Repair the door gaskets 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-602.13 - The nonfood contact surface of the bottom of the freezer had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor by the 3 part sink.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-303.11 - Repeat Inadequate light was noted in the refrigerator and freezer in the walkin refrigerator.
    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.
  • 6-501.12 - The bar floors are in need of cleaning.The tiles around the mopsink are in need of cleaning.The floors in the kitchen under the equipment are 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.
Comments:
Kitty O'shea's has a walkin refrigerator in the basement of the print shop next door.

August 08, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs in the refrigerator holding over fruit and vegetables.
    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.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Raw french fries found stored in front of the handsink where they are subject to splash.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Fruits found on the floor in the walkin refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15 - Corrected During Inspection The methods used for cooling were not adequate. Chicken wings (90oF) were found cooling in a deep container covered.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.16A2 - Critical Beans cold holding at 45oF and apple sauce cold holding at 47oF in the refrigerator.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-101.111 - The nonfood contact surface of the milk crate used to set the raw fries on 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.
  • 4-402.11 - The kitchen handsink is not sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - One of the handles on the freezer is loose.The door gaskets on the freezer are damaged.
    Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer.
    Clean and sanitize these surfaces for food contact.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. There are no stopperes provided for the sink.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 4-901.11 - Plastic 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.
  • 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-303.11 - Inadequate light was noted under the hood.
    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.
  • 6-303.11 - Inadequate light was noted in the freezer and refrigerator.
    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.
  • 6-501.11 - The tile behind the faucet at the mopsink is cracked and falling out.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 08, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs in the refrigerator holding over fruit and vegetables.
    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.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Raw french fries found stored in front of the handsink where they are subject to splash.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Fruits found on the floor in the walkin refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15 - Corrected During Inspection The methods used for cooling were not adequate. Chicken wings (90oF) were found cooling in a deep container covered.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.16A2 - Critical Beans cold holding at 45oF and apple sauce cold holding at 47oF in the refrigerator.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-101.111 - The nonfood contact surface of the milk crate used to set the raw fries on 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.
  • 4-402.11 - The kitchen handsink is not sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - One of the handles on the freezer is loose.The door gaskets on the freezer are damaged.
    Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer.
    Clean and sanitize these surfaces for food contact.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. There are no stopperes provided for the sink.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 4-901.11 - Plastic 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.
  • 4-903.11 - Dishracks were found not stored 6 inches above the floor in the kitchen.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 6-303.11 - Inadequate light was noted under the hood.
    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.
  • 6-303.11 - Inadequate light was noted in the freezer and refrigerator.
    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.
  • 6-501.11 - The tile behind the faucet at the mopsink is cracked and falling out.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 09, 2005 (Follow-up)

Comments:
C.O. approved.

June 09, 2005 (Follow-up)

Comments:
C.O. approved.

June 08, 2005 (Follow-up)



Violations:
  • 5-402.11 - Critical A direct connection exists between the drain line of the ice bin and the sewer system.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 6-201.12 - Exposed horizontal utility service lines and pipes were installed on the floor behind the bar.
    Exposed horizontal utility service lines and pipes shall not be installed on the floor.
Comments:
C.O. not approved.

June 08, 2005 (Follow-up)



Violations:
  • 5-402.11 - Critical A direct connection exists between the drain line of the ice bin and the sewer system.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 6-201.12 - Exposed horizontal utility service lines and pipes were installed on the floor behind the bar.
    Exposed horizontal utility service lines and pipes shall not be installed on the floor.
Comments:
C.O. not approved.

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