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



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

Restaurant representatives - add corrected or new information about Kitty O' Shea's, 1st.& Basement - 2403 Wilson Blvd., Arlington, VA »


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: Comments:
Please paint the raw wood by the entrance door in the basement.

May 12, 2009 (Critical Procedures)


Violations:

January 07, 2009 (Routine)


Violations:

September 05, 2008 (Critical Procedures)


Violations: Comments:
The hood is past due for servicing and is in need of cleaning.

May 20, 2008 (Routine)


Violations:

January 28, 2008 (Critical Procedures)


Violations: 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:

December 21, 2006 (Routine)


Violations:

June 06, 2006 (Routine)


Violations: 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: Comments:
Kitty O'shea's has a walkin refrigerator in the basement of the print shop next door.

August 08, 2005 (Routine)


Violations:

August 08, 2005 (Routine)


Violations:

June 09, 2005 (Follow-up)

Comments:
C.O. approved.

June 09, 2005 (Follow-up)

Comments:
C.O. approved.

June 08, 2005 (Follow-up)


Violations: Comments:
C.O. not approved.

June 08, 2005 (Follow-up)


Violations: Comments:
C.O. not approved.

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