Maggie Moo's - Pentagon Row, 1101 S Joyce St B-35, Arlington, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Maggie Moo's - Pentagon Row
Address: 1101 S Joyce St B-35, Arlington, Virginia
Phone: (703) 413-6611
Total inspections: 12
Last inspection: May 27, 2009

Restaurant representatives - add corrected or new information about Maggie Moo's - Pentagon Row, 1101 S Joyce St B-35, Arlington, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11C - Critical Repeat The person in charge could not identify the big five foodborne illnesses.
  • 3-202.15 - Critical Can of fudge was dented on food storage shelf.
  • 6-301.14 - No hand wash reminder sign at restroom hand sink.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
May 27, 2009Critical Procedures31Details / Comments
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the major foodborne illnesses and symptoms.
  • 4-501.11 - There were two refrigeration units not working. Either repair or discard the units.
  • 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food. The back area had lights that were missing.
  • 9.2-3.3 - Critical Repeat The card of the manager on duty is expired.
October 10, 2008Routine22Details / Comments
  • 2-201.11A - Critical The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
  • 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 [person in charge did not know to sanitize the blender after it had been washed with soap].
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
March 26, 2008Critical Procedures30Details / Comments
  • 3-101.11 - Critical Spoiled unpeeled bananas in a container were found in Walk-in refrigerator used to make banana ice cream.CORRECTED DURING INSPECTION.
  • 3-301.11 - Critical An improper scoop without a handle was found in the cookie dough chips container in "Harford" Walk-in unit.
  • 3-302.11A4 - Critical Ready to eat cupcakes were observed unwrapped or uncovered in the 3 door "Victory" freezer.
  • 3-302.12 - Containers of malt powder observed not properly labeled to identify their contents.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of spoon found in direct contact with graham cracker ice cream topping.CORRECTED DURING INSPECTION.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.1. Beverages found stored in floor in Walk-in refrigerator.
  • 4-101.111 - The linen cloth found used as lining on the single service napkin storage wooden unit is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-402.11 - Repeat The following equipment are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:1. Handwashing sink in the back room was found not sealed properly to the wall.2. The 3 compartment sink caulking was observed deteriorated.
  • 4-501.11 - The following equipment parts are damaged.1. Both ice cream cone display cases are chipped and their doors are missing.2. Gaskets broken in "True" 1 door counter refrigerator and ice cream chest display case.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.1. Sanitizer found at 10ppm (low) in sanitizing compartment of 3 compartment sink.CORRECTED DURING INSPECTION.
  • 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: 1. Dipper well container.2. Bottom shelf of single serve napkins in the front counter storage unit.3. Trough of thawing pad was observed with food debris.4. Accumulations of dust observed on right side of ice cream display chest freezer.
  • 4-903.11 - Repeat 1. Boxes containing clear sundae dishes were found not stored 6 inches above the floor in the back room.2. Storage shelf panels found stored on the floor in the back room.3. Counter top freezer lid found stored on the floor under the front counter,
  • 4-903.11 - Repeat Clean disposable spoons were observed stored with the food contact surface facing upward.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the Dipper Well was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn in and foul the entire system.
  • 5-205.15B - The Dipper well pipe was noted damaged and/or in poor repair.1. Duct tape was observed wrapped around Dipper well "T" pipe to fix leaking pipe.
  • 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.1. Refuse receptacle lid was found open.
  • 6-202.14 - The toilet room is not completely enclosed and/or provided with a tight-fitting and/or self-closing door.1. The bathroom door is not self-closing.
  • 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents.1. Gaps were observed under both entrance doors.
  • 6-303.11 - 1.The lights are out in the ice cream display chest freezer.2. 2 light tubes are out in the warewashing area of back room.
  • 6-501.12 - The following area is not cleaned as often as necessary.1. Floor around the distribution transformer box in back room was found in need of cleaning.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
September 13, 2007Routine515Details / Comments
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. -icing /containers in the walk-in refrigerator
  • 4-201.11 - Repeat The homestandard Panasonic microwave is not designed and constructed to be durable.
  • 4-204.112 - Repeat There was no temperature measuring device located in the refrigerator/freezers listed above.
  • 4-402.11 - Repeat The handsink located in the front area is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 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 black cart.
  • 4-602.12 - The (cavity, door seal) of the microwave oven was observed soiled.
  • 5-205.15B - Repeat Handsink located in the back was not operating. -water turned off
  • 6-303.11 - Repeat The light was out in the three door Victory freezer.
  • 6-501.110 - Employees are not using the dressing rooms or lockers provided. -Employees purse was stored on the box of cones..
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 7-207.11 - Critical Medicines for the employees are not properly labeled and/or located. -Throat spray was stored next to food on the back prep table.
  • 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
September 21, 2006Routine111Details / Comments
  • 2-102.11 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 2-301.14 - Critical A food employee failed to wash his or her hands prior to engaging in food preparation and when changing tasks (i.e. handling cash).
  • 3-302.11 - Critical Unwrapped or uncovered food ice cream cones at the counter.
  • 3-304.12 - In-use utensils improperly stored between use (ice cream scoops found in the dirty dipper well with it turned off).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor [boxes, cases of drinks in the walk-in refrigerator].
  • 4-101.111 - Repeat The nonfood contact surface of the papertowels used to line the top of the ice cream machine are is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - Repeat The "Panasonic Inverter" microwave is not designed and constructed to be durable.
  • 4-204.112 - There was no temperature measuring device located in the Ice cream display chest freezer, the "Silver King" counter freezer case, and the "Master Bilt" 2-door freezer.
  • 4-402.11 - The table-mounted splash guard by the kitchen hand sink is no longer installed in a manner that allows for proper cleaning of the unit or the area around it.
  • 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 dipper well, the door gaskets of the ice cream display chest freezer and the "True" 1-door counter refrigerator.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the blenders and the inside walls, inside the microwave, and shelf of the "True" 1-door counter refrigerator.
  • 4-603.16 - Repeat 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.
  • 4-903.11 - The "Silver King" counter top refrigerator case lid, boxes of single use articles, and some various other materials were found not stored 6 inches above the floor.
  • 5-205.15B - Critical Repeat The water is turned off at the kitchen hand sink (Repair with-in 7 days and fax me the invoice/receipt). The rest-room toilet bowl water is constantly running.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents [There are some air gaps under the front doors].
  • 6-301.11 - Soap was not provided at the handwashing facility in the kitchen hand sink.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the rest-room.
  • 6-303.11 - Repeat Inadequate light was noted in the "Victory" 3-door freezer.
  • 7-206.12 - Critical The rodent bait station is not covered and tamper-resistant.
April 20, 2006Routine613Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk in cooler)
  • 4-101.111 - The nonfood contact surface of the foam under flavor jugs in the walk in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - The "Panasonic" homestandard microwave is not designed and constructed to be durable.
  • 5-205.15B - The back hand sink is turned off because the plumbing is in disrepair.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door has an air gap along the bottom.
  • 6-303.11 - Repeat Inadequate light was noted in the "Victory" three door reach in freezer.
  • 6-501.111 - Harborage conditions exist.Fruit flies noted in the facility.
September 16, 2005Routine08Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk in cooler)
  • 4-101.111 - The nonfood contact surface of the foam under flavor jugs in the walk in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - The "Panasonic" homestandard microwave is not designed and constructed to be durable.
  • 5-205.15B - The back hand sink is turned off because the plumbing is in disrepair.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door has an air gap along the bottom.
  • 6-303.11 - Repeat Inadequate light was noted in the "Victory" three door reach in freezer.
  • 6-501.111 - Harborage conditions exist.Fruit flies noted in the facility.
September 16, 2005Routine08Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-301.11 - Critical An improper scoop was found in the crush nuts. (a plastic cup is being used to dispensed nuts.
  • 3-302.11 - Critical Unwrapped or uncovered food in the storage area. Open container of chocolate chips were not resealed or stored in a covered container.
  • 3-302.12 - Repeat Some food containers unlabeled.
  • 3-304.12 - In-use utensils improperly stored between use. Scoops handles was found buried in containers of bulk food .
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (walk-in)
  • 4-101.111 - Paper used to line counter/food cart to dry off blenders etc..
  • 4-101.16 - Sponges/towels are being used to wipe down food contact surface of the blender.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11 - The hand sink is not sealed properly.
  • 4-501.11 - The door gasket of the under counter refrigerator torn.
  • 4-603.16 - Repeat 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.
  • 5-205.15B - Plumbing connections under the 3-pt sink piping are leaking.
  • 5-205.15B - The faucet was noted damaged and/or in poor repair.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the front hand sink.
  • 6-303.11 - Repeat Burn out light was noted in the reach-in freezer.
  • 6-403.11 - Repeat Lockers or other suitable facilities are not located to protect food and utensils/supplies from contamination.
  • 6-501.11 - Repeat Ceiling tile above reach-in blast freezer missing.
February 15, 2005Routine215Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-301.11 - Critical An improper scoop was found in the crush nuts. (a plastic cup is being used to dispensed nuts.
  • 3-302.11 - Critical Unwrapped or uncovered food in the storage area. Open container of chocolate chips were not resealed or stored in a covered container.
  • 3-302.12 - Repeat Some food containers unlabeled.
  • 3-304.12 - In-use utensils improperly stored between use. Scoops handles was found buried in containers of bulk food .
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (walk-in)
  • 4-101.111 - Paper used to line counter/food cart to dry off blenders etc..
  • 4-101.16 - Sponges/towels are being used to wipe down food contact surface of the blender.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11 - The hand sink is not sealed properly.
  • 4-501.11 - The door gasket of the under counter refrigerator torn.
  • 4-603.16 - Repeat 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.
  • 5-205.15B - Plumbing connections under the 3-pt sink piping are leaking.
  • 5-205.15B - The faucet was noted damaged and/or in poor repair.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the front hand sink.
  • 6-303.11 - Repeat Burn out light was noted in the reach-in freezer.
  • 6-403.11 - Repeat Lockers or other suitable facilities are not located to protect food and utensils/supplies from contamination.
  • 6-501.11 - Repeat Ceiling tile above reach-in blast freezer missing.
February 15, 2005Routine215Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-303.11 - Inadequate light was noted in the "Victory" freezer.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-403.11 - Lockers or other suitable facilities are not located to protect food and food articles from contamination. Coats and other personal items were stored with food/food articles.
  • 4-903.11 - Single-service cups were found where they were exposed to splash, dust, or other contamination in the serving area.
  • 6-501.11 - Cabinet front under cash register was taped.
February 05, 2003Routine07Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-303.11 - Inadequate light was noted in the "Victory" freezer.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-403.11 - Lockers or other suitable facilities are not located to protect food and food articles from contamination. Coats and other personal items were stored with food/food articles.
  • 4-903.11 - Single-service cups were found where they were exposed to splash, dust, or other contamination in the serving area.
  • 6-501.11 - Cabinet front under cash register was taped.
February 05, 2003Routine07Details / Comments

May 27, 2009 (Critical Procedures)



Violations:
  • 2-102.11C - Critical Repeat The person in charge 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.
  • 3-202.15 - Critical Can of fudge was dented on food storage shelf.
    Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 6-301.14 - No hand wash reminder sign at restroom hand sink.
    A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
  • 9.2-3.3 - Critical Repeat 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.

October 10, 2008 (Routine)



Violations:
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the major foodborne illnesses and symptoms.
    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.
  • 4-501.11 - There were two refrigeration units not working. Either repair or discard the units.
    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.
  • 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food. The back area had lights that were missing.
    The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
  • 9.2-3.3 - Critical Repeat The card of the manager on duty is expired.
    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:
Provide a proper set of brushes for cleaning the ice cream machine thoroughly. Call ORS immediately to set up a time to renew your CFM card.
M

March 26, 2008 (Critical Procedures)



Violations:
  • 2-201.11A - Critical The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
    The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; (2) Has an illness diagnosed by a Health practitioner due to: (a) Norovirus (b) Hepatitis A virus, (c) Shigella spp., (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or (e) Salmonella Typhi; (3) Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a Health practitioner; (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure; (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga Toxin-producing Escherichia coli, of Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure.
  • 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 [person in charge did not know to sanitize the blender after it had been washed with soap].
    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.
  • 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.

September 13, 2007 (Routine)



Violations:
  • 3-101.11 - Critical Spoiled unpeeled bananas in a container were found in Walk-in refrigerator used to make banana ice cream.CORRECTED DURING INSPECTION.
    Ensure food is safe, unadulterated, and honestly presented.
  • 3-301.11 - Critical An improper scoop without a handle was found in the cookie dough chips container in "Harford" Walk-in unit.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.11A4 - Critical Ready to eat cupcakes were observed unwrapped or uncovered in the 3 door "Victory" freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Containers of malt powder observed not properly labeled to identify their contents.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of spoon found in direct contact with graham cracker ice cream topping.CORRECTED DURING INSPECTION.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.1. Beverages found stored in floor in Walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - The linen cloth found used as lining on the single service napkin storage wooden unit 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 - Repeat The following equipment are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:1. Handwashing sink in the back room was found not sealed properly to the wall.2. The 3 compartment sink caulking was observed deteriorated.
    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 following equipment parts are damaged.1. Both ice cream cone display cases are chipped and their doors are missing.2. Gaskets broken in "True" 1 door counter refrigerator and ice cream chest display case.
    Repair or replace the gaskets and ice cream display cases in accordance with the manufacturer's specifications.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.1. Sanitizer found at 10ppm (low) in sanitizing compartment of 3 compartment sink.CORRECTED DURING INSPECTION.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 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: 1. Dipper well container.2. Bottom shelf of single serve napkins in the front counter storage unit.3. Trough of thawing pad was observed with food debris.4. Accumulations of dust observed on right side of ice cream display chest freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Repeat 1. Boxes containing clear sundae dishes were found not stored 6 inches above the floor in the back room.2. Storage shelf panels found stored on the floor in the back room.3. Counter top freezer lid found stored on the floor under the front counter,
    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.
  • 4-903.11 - Repeat Clean disposable spoons were observed stored with the food contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the Dipper Well was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn in and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
  • 5-205.15B - The Dipper well pipe was noted damaged and/or in poor repair.1. Duct tape was observed wrapped around Dipper well "T" pipe to fix leaking pipe.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.1. Refuse receptacle lid was found open.
    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.
  • 6-202.14 - The toilet room is not completely enclosed and/or provided with a tight-fitting and/or self-closing door.1. The bathroom door is not self-closing.
    Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
  • 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents.1. Gaps were observed under both entrance doors.
    Outer openings of a food establishment shall be protected 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. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
  • 6-303.11 - 1.The lights are out in the ice cream display chest freezer.2. 2 light tubes are out in the warewashing area of back room.
    The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
  • 6-501.12 - The following area is not cleaned as often as necessary.1. Floor around the distribution transformer box in back room was found in need of cleaning.
    Physical facilities shall be cleaned as often as necessary to keep them clean.
  • 6-501.16 - Repeat Mops and brooms 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:
Big five food borne illnesses were reviewed with CFM. Printed material of Big food borne illnesses left with CFM.

September 21, 2006 (Routine)



Violations:
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. -icing /containers in the walk-in refrigerator
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-201.11 - Repeat The homestandard Panasonic 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.
  • 4-204.112 - Repeat There was no temperature measuring device located in the refrigerator/freezers listed above.
    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.
  • 4-402.11 - Repeat The handsink located in the front area is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the black cart.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.12 - The (cavity, door seal) 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.
  • 5-205.15B - Repeat Handsink located in the back was not operating. -water turned off
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-303.11 - Repeat The light was out in the three door Victory 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.
  • 6-501.110 - Employees are not using the dressing rooms or lockers provided. -Employees purse was stored on the box of cones..
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 6-501.16 - Mops and brooms 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.
  • 7-207.11 - Critical Medicines for the employees are not properly labeled and/or located. -Throat spray was stored next to food on the back prep table.
    Label medicines for employees as specified under 7-101.11 and locate the medicines to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
    Post the permit in a location that is conspicuous to consumers.

April 20, 2006 (Routine)



Violations:
  • 2-102.11 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled. [1. Wash (soap & water) 2. Rinse (water) 3. Sanitize (water & bleach at a concentration of 50-100 ppm)]
  • 2-301.14 - Critical A food employee failed to wash his or her hands prior to engaging in food preparation and when changing tasks (i.e. handling cash).
    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 Unwrapped or uncovered food ice cream cones at the counter.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - In-use utensils improperly stored between use (ice cream scoops found in the dirty dipper well with it turned off).
    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.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor [boxes, cases of drinks in the walk-in refrigerator].
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - Repeat The nonfood contact surface of the papertowels used to line the top of the ice cream machine are is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent (Remove the papertowels).
  • 4-201.11 - Repeat The "Panasonic Inverter" 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.
  • 4-204.112 - There was no temperature measuring device located in the Ice cream display chest freezer, the "Silver King" counter freezer case, and the "Master Bilt" 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.
  • 4-402.11 - The table-mounted splash guard by the kitchen hand sink is no longer installed in a manner that allows for proper cleaning of the unit or the area around it.
    Seal the unit to the table to minimize the need for cleaning.
  • 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 dipper well, the door gaskets of the ice cream display chest freezer and the "True" 1-door counter refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the blenders and the inside walls, inside the microwave, and shelf of the "True" 1-door counter refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 4-603.16 - Repeat 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.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 4-903.11 - The "Silver King" counter top refrigerator case lid, boxes of single use articles, and some various other materials 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.
  • 5-205.15B - Critical Repeat The water is turned off at the kitchen hand sink (Repair with-in 7 days and fax me the invoice/receipt). The rest-room toilet bowl water is constantly running.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents [There are some air gaps under the front doors].
    Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Soap was not provided at the handwashing facility in the kitchen hand sink.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the rest-room.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Repeat Inadequate light was noted in the "Victory" 3-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.
  • 7-206.12 - Critical The rodent bait station is not covered and tamper-resistant.
    Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.

September 16, 2005 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk in cooler)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - The nonfood contact surface of the foam under flavor jugs in the walk in cooler 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.
  • 4-201.11 - The "Panasonic" homestandard 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.
  • 5-205.15B - The back hand sink is turned off because the plumbing is in disrepair.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door has an air gap along the bottom.
    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 "Victory" three door reach in 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.
  • 6-501.111 - Harborage conditions exist.Fruit flies noted in the facility.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

September 16, 2005 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk in cooler)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - The nonfood contact surface of the foam under flavor jugs in the walk in cooler 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.
  • 4-201.11 - The "Panasonic" homestandard 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.
  • 5-205.15B - The back hand sink is turned off because the plumbing is in disrepair.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Front door has an air gap along the bottom.
    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 "Victory" three door reach in 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.
  • 6-501.111 - Harborage conditions exist.Fruit flies noted in the facility.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 15, 2005 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-301.11 - Critical An improper scoop was found in the crush nuts. (a plastic cup is being used to dispensed nuts.
    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 Unwrapped or uncovered food in the storage area. Open container of chocolate chips were not resealed or stored in a covered container.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Some food containers unlabeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - In-use utensils improperly stored between use. Scoops handles was found buried in containers of bulk food .
    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.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (walk-in)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - Paper used to line counter/food cart to dry off blenders etc..
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-101.16 - Sponges/towels are being used to wipe down food contact surface of the blender.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-402.11 - The hand sink is not sealed properly.
    Seal the unit to the table to minimize the need for cleaning or elevate the unit on legs that provide at least 4" of clearance between the table and equipment to allow for routine cleaning.
  • 4-501.11 - The door gasket of the under counter refrigerator torn.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 4-603.16 - Repeat 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.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 5-205.15B - Plumbing connections under the 3-pt sink piping are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 5-205.15B - The faucet was noted damaged and/or in poor repair.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the front hand sink.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Repeat Burn out light was noted in the reach-in 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.
  • 6-403.11 - Repeat Lockers or other suitable facilities are not located to protect food and utensils/supplies from contamination.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • 6-501.11 - Repeat Ceiling tile above reach-in blast freezer missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 15, 2005 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-301.11 - Critical An improper scoop was found in the crush nuts. (a plastic cup is being used to dispensed nuts.
    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 Unwrapped or uncovered food in the storage area. Open container of chocolate chips were not resealed or stored in a covered container.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Some food containers unlabeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - In-use utensils improperly stored between use. Scoops handles was found buried in containers of bulk food .
    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.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (walk-in)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - Paper used to line counter/food cart to dry off blenders etc..
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-101.16 - Sponges/towels are being used to wipe down food contact surface of the blender.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-402.11 - The hand sink is not sealed properly.
    Seal the unit to the table to minimize the need for cleaning or elevate the unit on legs that provide at least 4" of clearance between the table and equipment to allow for routine cleaning.
  • 4-501.11 - The door gasket of the under counter refrigerator torn.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 4-603.16 - Repeat 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.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 5-205.15B - Plumbing connections under the 3-pt sink piping are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 5-205.15B - The faucet was noted damaged and/or in poor repair.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the front hand sink.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Repeat Burn out light was noted in the reach-in 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.
  • 6-403.11 - Repeat Lockers or other suitable facilities are not located to protect food and utensils/supplies from contamination.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • 6-501.11 - Repeat Ceiling tile above reach-in blast freezer missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 05, 2003 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 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.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 6-303.11 - Inadequate light was noted in the "Victory" 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.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-403.11 - Lockers or other suitable facilities are not located to protect food and food articles from contamination. Coats and other personal items were stored with food/food articles.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • 4-903.11 - Single-service cups were found where they were exposed to splash, dust, or other contamination in the serving area.
    Provide a dispenser for these items.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.
  • 6-501.11 - Cabinet front under cash register was taped.
    Repair the cabinet.

February 05, 2003 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 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.
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 6-303.11 - Inadequate light was noted in the "Victory" 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.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-403.11 - Lockers or other suitable facilities are not located to protect food and food articles from contamination. Coats and other personal items were stored with food/food articles.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • 4-903.11 - Single-service cups were found where they were exposed to splash, dust, or other contamination in the serving area.
    Provide a dispenser for these items.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.
  • 6-501.11 - Cabinet front under cash register was taped.
    Repair the cabinet.

Do you have any questions you'd like to ask about Maggie Moo's - Pentagon Row? Post them here so others can see them and respond.

×
Maggie Moo's - Pentagon Row respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Maggie Moo's - Pentagon Row to others? (optional)
  
Add photo of Maggie Moo's - Pentagon Row (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

El Encanto Grocery/Monserrate RestaurantArlington, VA
**
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****
Waffle HouseNewport News, VA
**
CHINA GARDENChristiansburg, VA
*
Pizza Hut #23609Herndon, VA
*
Rappahannock Juvenile CenterStafford, VA
*
Knockout Cheese SteakRichmond, VA

Restaurants in neighborhood

Name

Pizza Milano
Starbucks Coffee #7596
Baja Fresh Mexican Grill
Saigon Saigon
Lebanese Taverna
Smoothie King #435
Sandella's Flatbread Cafe
Champps Restaurant & Bar


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.