McDonald's of Rosslyn, 1823 N Moore St, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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October 16, 2009 | Routine | 2 | 0 | Details / Comments |
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March 24, 2009 | Routine | 3 | 4 | Details / Comments |
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October 28, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
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June 17, 2008 | Routine | 4 | 6 | Details / Comments |
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January 03, 2008 | Critical Procedures | 1 | 1 | Details / Comments |
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July 25, 2007 | Follow-up | 1 | 2 | Details / Comments |
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June 21, 2007 | Routine | 1 | 10 | Details / Comments |
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November 16, 2006 | Routine | 1 | 9 | Details / Comments |
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April 18, 2006 | Routine | 3 | 10 | Details / Comments |
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September 21, 2005 | Routine | 1 | 9 | Details / Comments |
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September 21, 2005 | Routine | 1 | 9 | Details / Comments |
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April 22, 2005 | Routine | 0 | 5 | Details / Comments |
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April 22, 2005 | Routine | 0 | 5 | Details / Comments |
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October 14, 2004 | Routine | 2 | 12 | Details / Comments |
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October 14, 2004 | Routine | 2 | 12 | Details / Comments |
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October 06, 2004 | Routine | 4 | 20 | Details / Comments |
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October 06, 2004 | Routine | 4 | 20 | Details / Comments |
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March 08, 2004 | Routine | 3 | 13 | Details / Comments |
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March 08, 2004 | Routine | 3 | 13 | Details / Comments |
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November 06, 2003 | Routine | 1 | 11 | Details / Comments |
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November 06, 2003 | Routine | 1 | 11 | Details / Comments |
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May 02, 2003 | Routine | 1 | 16 | Details / Comments |
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May 02, 2003 | Routine | 1 | 16 | Details / Comments |
October 16, 2009 (Routine)
Violations:
- 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food. Unable to identify big five food borne 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. - 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperatures1. Cream cheese in the walk in cooler 47F2. Half and Half at reach in cooler 45F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
March 24, 2009 (Routine)
Violations:
- 3-304.12 - Repeat Plastic spoons to prepare shakes were stored in standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 3-501.16A2 - Critical Repeat Chocolate milk at 50 F and yogurt at 51 F inside the front small cooler.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-601.11 - Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of the baking trays. The 3-part sink is moldy at the wall juncture.
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. - 4-602.11A-D - Critical The milk dispenser nozzle is moldy. The inside of the ice machine need cleaning.
Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. - 4-602.13 - The underneath of the deep fryers need cleaning.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. - 6-501.111C - Critical Repeat Mice droppings and roaches were observed in the basement by the CO2 tank and the electrical panels.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments. - 6-501.12 - Repeat The floor under and behind the cooking line and under the 3-part sink need cleaning.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
October 28, 2008 (Critical Procedures)
Violations:
- 3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: 1. creme in the front glass refrigerator 44 F 2. eggs 45 F and cheese 48 F in the upstairs walk-in refrigerator
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-601.11A - Critical Repeat The interior of the large ice machine is not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. A few gnats were found in the food prep area.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
The walk-in refrigerator located in the basement was 68 F and therefore in need of repair. All food had been removed from the unit except BBQ sauce. A repair service has been called.
June 17, 2008 (Routine)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the "big five" (salmonella, shigella, e-coli, hepatitis A, and nor virus) food born diseases and the symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage (41 F or below) and hot holding (135 F and above) of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). - 2-401.11 - Corrected During Inspection Critical An open beverage container was observed not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. - 3-304.12 - Food preparation and dispensing utensil improperly stored. Observed a plastic spoon in a cup of water which is used to stir coffee drinks.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 3-501.16A2 - Critical The following food was observed cold holding at improper temperatures in the walk-in cooler: shredded cheese (50 F), cream cheese (48 F), corn/bean mix (50 F).
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-601.11A - Critical The inside ice machine is not clean to sight and touch (mold and slime build-up).
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 4-903.11 - Single-service and/or single-use articles are improperly stored on floor in basement and under front counter.
Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition. - 5-205.11 - Repeat The handwashing sink located next to 3 compartment sink is not maintained so that it is accessible at all times for employee use.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. - 5-205.11 - Repeat The handwashing sink next to front counter is used for purposes other than handwashing. Observed wiping cloths in sink.
A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. - 5-205.15B - The pipe on handsink at the back of the kitchen is leaking.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions. - 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises. Due to trash, food debris, and dirty equipment along wall in basement, roaches are harboring under these items. (Establishment receives regular pest control every 2 weeks).
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments. - 6-501.12 - The floors under equipment need cleaning. Grease build-up observed under fryers not cleaned as often as necessary to area clean.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
January 03, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical The person in charge failed to respond the big five reportable illness and the minimum temperature to hold cold and hot food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. - 5-205.11 - Repeat The handwashing station next to the bread racks is being used to clean equipment and utensils. The hand sink by the 3-part sink is blocked.
The handwashing facility identified above is to be used for washing hands only.
July 25, 2007 (Follow-up)
Violations:
- 5-501.113 - Repeat Receptacles inside the trash room are not covered.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use; or (2) After they are filled. - 6-501.11 - Repeat Still some wall and floor tiles missing, cracked or damaged throughout the stored.
Physical facilities shall be maintained in good repair. - 6-501.111C - Critical Repeat Still some mice down in the dry storage.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
June 21, 2007 (Routine)
Violations:
- 4-602.13 - The inside of all deep fryers need cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11 - Repeat The handwashing facility located at the 3-part sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.15B - Repeat Mop sink facet is leaking.
Plumbing systems and components shall be maintained in good repair. - 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables are not kept covered inside the food establishment when they contain food residue and are not in continuous use and/or they are filled.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use; or (2) After they are filled. - 5-501.115 - The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. - 5-501.116 - Receptacles and/or waste handling units for refuse, recyclables, and returnables have a build-up of soil and/or becoming attractants for insects and rodents.
Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. - 5-501.16 - Repeat An inside storage room area and/or outside storage area and enclosure, and receptacles are not of sufficient capacity to hold accumulated refuse, recyclables, and returnables.
An inside storage room area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. - 5-501.17 - Repeat There is no covered receptacle in the toilet room used by females.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. - 6-501.11 - Repeat Cracks, baseboards damaged, walls damaged and with holes throughout the entire building.
Physical facilities shall be maintained in good repair. - 6-501.111C - Critical Mice droppings were found in the trash room floor, behind all trash containers use by the customers, storage room, inside the empty water fountain, around the wall by the employees lounge. Roaches were observed in the kitchen wall by the office.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat All the floor edges and corners and behind and under all large equipment in the entire building need cleaning. The trash room floor is heavily dirty with trash and edible debris on the floor and corners. The floor under the 3-part sink need cleaning.
Physical facilities shall be cleaned as often as necessary to keep them clean.
November 16, 2006 (Routine)
Violations:
- 3-305.11 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor. Sweet tea was found on the floor in the upstairs walkin.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Eggs cold holding at the improper temperature of 55oF.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production. - 4-402.11 - Repeat The handsink in the men's restroom downstairs needs to be resealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - Repeat The door gasket on the one door freezer to the left of the fryers is damaged.Some of the front metal doors on the cabinets will not close.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-205.11 - Corrected During Inspection Repeat The handwashing facility located at the 3 part sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.15B - The mopsink leaks.
Repair the plumbing fixtures so that they are in good operating condition. - 5-501.16 - There is no refuse container at the handsink by the 3 part sink.
Increase the number of approved refuse containers to prevent the accumulation of debris on the floor. - 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the downstairs ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There is a grill in the facility that is not in use.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12 - Repeat The walkin freezer is iced up.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
April 18, 2006 (Routine)
Violations:
- 3-302.11 - Critical Broken egg is stored with unbroken eggs in the walk in refrigerator.
Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. - 3-305.11 - Vegetable oil stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.111 - A milk crate is being used in the basement walk in freezer to elevate an item off of the floor.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the upstairs walk in refrigerator is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 4-402.11 - The handwashing sink next to the 3-compartment sink needs to be resealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-903.11 - Repeat Papercups were found not stored 6 inches above the floor in the basement.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 5-205.11 - The handwashing facility located at the back next to the three compartment sink is filled with items which prevent it from being used by employees.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-205.11 - The handwashing station at the front is being used as a dump station for coffee.
The handwashing facility identified above is to be used for washing hands only. - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the downstairs ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. There is no signage in the downstairs rest-room and none in both of the upstairs rest-rooms.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Critical Repeat The basement is not maintained in good repair. Many different areas in the basement are in need of maintenance.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.110 - Jackets was stored on the oven that was not in use.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 6-501.111 - Critical Harborage conditions exist. A cockroach, a fly and an ant were observed in the trash holding room in the basement.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - The floor in the front was covered with ice cream residue and was in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
The basement is rapidly becoming a home for ants, flies and cockroaches. Three things are contributing to this phenomenon: The lack of cleaning, the poor physical state of the basement and that all waste is stored in a room that is a part of the establishment. The latter problem may have to be endured but the other two need to be addressed.
September 21, 2005 (Routine)
Violations:
- 4-501.11 - Repeat Refrigerator at end of cookline not working,Shelf in basement is falling down.Door to ice machine is broken and exposing insulation to the ice.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the gasket to the upstairs walk in cooler is moldy.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: inside the ice machine
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat Boxes downstairs stored on 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. - 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (in main floor mens restroom and both restrooms upstairs).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat Floor downstairs by soda syrup dispensing machine is damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Mouse droppings were observed downstairs in basement storage along the wall.Fruit flies observed in dishwashing area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor under first 3 fryers in need of cleaning.Floor in basement where it meets the wall in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - 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.
September 21, 2005 (Routine)
Violations:
- 4-501.11 - Repeat Refrigerator at end of cookline not working,Shelf in basement is falling down.Door to ice machine is broken and exposing insulation to the ice.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the gasket to the upstairs walk in cooler is moldy.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: inside the ice machine
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat Boxes downstairs stored on 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. - 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (in main floor mens restroom and both restrooms upstairs).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat Floor downstairs by soda syrup dispensing machine is damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Mouse droppings were observed downstairs in basement storage along the wall.Fruit flies observed in dishwashing area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor under first 3 fryers in need of cleaning.Floor in basement where it meets the wall in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - 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.
April 22, 2005 (Routine)
Violations:
- 4-204.112 - There was no temperature measuring device located in the freezer 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. - 4-501.11 - The ice machine was observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-903.11 - Corrected During Inspection Repeat Single-service artilcles were found not stored 6 inches above the floor in the basement.
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. - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in any of the ladies room stalls.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 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.
April 22, 2005 (Routine)
Violations:
- 4-204.112 - There was no temperature measuring device located in the freezer 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. - 4-501.11 - The ice machine was observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-903.11 - Corrected During Inspection Repeat Single-service artilcles were found not stored 6 inches above the floor in the basement.
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. - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in any of the ladies room stalls.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 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.
October 14, 2004 (Routine)
Violations:
- 6-501.111C - Critical Fruit flies in kitchen area, in store room and in trash room.Some mouse droppings on floor by the water heater and store room in basement.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-601.11A - Critical Repeat Some mold and rust inside the ice machine.
Clean and sanitize these surfaces for food contact. - 2-402.11 - Repeat Some 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. - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 4-402.11 - Repeat Front service l;ine handsink not sealed to wall.Stainless steel front counter not properly sealed.
Recaulk. - 6-501.11 - Repeat Ceiling tile missing above 3-part sink.Some baseboards loose/missing.Some chipped damaged tiles.Some floor grouts worn out.Formica panel in Ladies Room missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-202.11 - Repeat The light bulbs in the stroe room and in the walkin cooler were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat Air gap between door and floor for both back 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. - 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: Washer machine in trash room and metal table & warmer in store room.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 5-205.15B - 3-part sink spray hose leaking.
Repair the plumbing fixtures so that they are in good operating condition. - 4-501.11 - Door gaskets torn on walkin cooler.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 6-501.12 - Kitchen floor under equipments in need of cleaning.Store room floor and floor around water heater not kept clean.Trash room floor not kept clean.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-903.11 - Repeat Roll of paper towel stored in mop room (Corrected).
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.
October 14, 2004 (Routine)
Violations:
- 6-501.111C - Critical Fruit flies in kitchen area, in store room and in trash room.Some mouse droppings on floor by the water heater and store room in basement.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-601.11A - Critical Repeat Some mold and rust inside the ice machine.
Clean and sanitize these surfaces for food contact. - 2-402.11 - Repeat Some 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. - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 4-402.11 - Repeat Front service l;ine handsink not sealed to wall.Stainless steel front counter not properly sealed.
Recaulk. - 6-501.11 - Repeat Ceiling tile missing above 3-part sink.Some baseboards loose/missing.Some chipped damaged tiles.Some floor grouts worn out.Formica panel in Ladies Room missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-202.11 - Repeat The light bulbs in the stroe room and in the walkin cooler were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat Air gap between door and floor for both back 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. - 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: Washer machine in trash room and metal table & warmer in store room.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 5-205.15B - 3-part sink spray hose leaking.
Repair the plumbing fixtures so that they are in good operating condition. - 4-501.11 - Door gaskets torn on walkin cooler.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 6-501.12 - Kitchen floor under equipments in need of cleaning.Store room floor and floor around water heater not kept clean.Trash room floor not kept clean.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-903.11 - Repeat Roll of paper towel stored in mop room (Corrected).
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.
October 06, 2004 (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. - 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 4-402.11 - Repeat The handsink in the front service line is not installed in a manner that allows for proper cleaning of the unit or the area around it. REcaulk.The front counter is not properly sealed to wall.
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. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (front service line)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.12 - Repeat Walk-in freezer floor was noted in need of cleaningThe storeroom floor and the corners of trash room was noted in need of cleaning..
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-202.11 - Repeat The light bulbs in the storeroom and walk-in refrigerator upstairs were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door by trash room has a gap between door and floor.The door to trash room was left open.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.11 - Repeat Ceiling tiles missing at the 3-pt sink/walk-in area.Some baseboard loose. Floor tiles in some area chipped or needs regrouting.The Formica panel of the hand sink counter in ladies room (2nd floor) was noted missing. Exposed raw wood noted.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-301.11 - Soap was not provided at the handwashing facility in the 3-pt sink area.
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. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (some unused equipment noted)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-501.111 - Harborage conditions exist. Fruit flies noted in prep area, back area, dinig areas and in toilet rooms
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-903.11 - Boxes of single serve items stored on floor in basement.
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 - Single serve food containers observed stored uncovered or with the food contact surface facing upward. (prep area and basement)
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3-301.11 - Critical An improper scoop was being used to dispense ice.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 7-201.11 - Critical Plastic food wrap stored with chemicals in storeroom in the basement.
Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. - 4-903.12 - Straws and napkins were found stored in the mop room.
Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination. - 5-501.16 - There is no refuse container at the area immediately adjacent to the most hand sink in the establishment..
Provide a refuse container for the disposal of paper towels at the hand sink. - 4-601.11A - Critical The interior of the ice machine moldy.
Clean and sanitize these surfaces for food contact. - 4-501.11 - Metal panel at walk-in door was observed in a state of disrepair and damaged/missing.The ice bin in front service area dripping onto a bucket.Door of front cabinet in poor repair.
Repair the walk-in door panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open container of yogurt not date marked.
Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. No test kit for the Quat ammonia sanitizer.
Obtain a Quat Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-202.16 - The milkcrates are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 6-501.14 - Intake and exhaust air ducts are not being cleaned.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 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.
October 06, 2004 (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. - 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 4-402.11 - Repeat The handsink in the front service line is not installed in a manner that allows for proper cleaning of the unit or the area around it. REcaulk.The front counter is not properly sealed to wall.
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. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (front service line)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.12 - Repeat Walk-in freezer floor was noted in need of cleaningThe storeroom floor and the corners of trash room was noted in need of cleaning..
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-202.11 - Repeat The light bulbs in the storeroom and walk-in refrigerator upstairs were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door by trash room has a gap between door and floor.The door to trash room was left open.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.11 - Repeat Ceiling tiles missing at the 3-pt sink/walk-in area.Some baseboard loose. Floor tiles in some area chipped or needs regrouting.The Formica panel of the hand sink counter in ladies room (2nd floor) was noted missing. Exposed raw wood noted.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-301.11 - Soap was not provided at the handwashing facility in the 3-pt sink area.
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. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. (some unused equipment noted)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-501.111 - Harborage conditions exist. Fruit flies noted in prep area, back area, dinig areas and in toilet rooms
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 4-903.11 - Boxes of single serve items stored on floor in basement.
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 - Single serve food containers observed stored uncovered or with the food contact surface facing upward. (prep area and basement)
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3-301.11 - Critical An improper scoop was being used to dispense ice.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 7-201.11 - Critical Plastic food wrap stored with chemicals in storeroom in the basement.
Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. - 4-903.12 - Straws and napkins were found stored in the mop room.
Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination. - 5-501.16 - There is no refuse container at the area immediately adjacent to the most hand sink in the establishment..
Provide a refuse container for the disposal of paper towels at the hand sink. - 4-601.11A - Critical The interior of the ice machine moldy.
Clean and sanitize these surfaces for food contact. - 4-501.11 - Metal panel at walk-in door was observed in a state of disrepair and damaged/missing.The ice bin in front service area dripping onto a bucket.Door of front cabinet in poor repair.
Repair the walk-in door panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open container of yogurt not date marked.
Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. No test kit for the Quat ammonia sanitizer.
Obtain a Quat Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-202.16 - The milkcrates are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 6-501.14 - Intake and exhaust air ducts are not being cleaned.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 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.
March 08, 2004 (Routine)
Violations:
- 5-103.11 - Critical The peak hot water demand for the establishment cannot be met with the current hot water heater.
An upgrade of this water heater is required to provide a minimum (GPH) recovery rate at 100F rise within 30 days. - 9.2-3.8 - Critical Establishment closed for not having hot water at time of inspection.
Hot water (at 110oF) was back on at around 11;45 AM. OK to resume operations. - 3-501.16A2 - Critical Flatbread sandwiches cold holding in walkin at fro 44oF to 53oF.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 5-501.16 - Observed excessive refuse in the trash room.
Increase the number of refuse collections to prevent the accumulation of debris on the floor , and the attraction of flies and rodents. - 4-402.11 - Handsink at corner not sealed to wall.Urinal and handsink in Men's Room not sealed to wall.
Recaulk. - 3-305.11 - Shelves in store room less than 6" above floor.
Elevate shelving with minimum 6" legs or casters. - 6-501.12 - Repeat Grease trash room floor.Floor under soda syrup boxes in need of cleaning.Walkin freezer floor not kept clean.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-202.15 - Repeat Back door not rodent proof.
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. - 5-205.11 - Repeat Kitchen handsink at corner blocked by trash can (Corrected).
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-202.11 - Repeat 2 sets of fluorescent lights in basement missing covers (working on it).
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-501.11 - Repeat Some kitchen and basement floor tiles chipped, damaged.Basement floor grouts worn out.Some basement ceiling tiles stained, some not in palce, and some damaged (Working on it).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-501.11 - Repeat One working cooler not working.Shelves above 3-part sink rusty.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-501.113 - Repeat No cover on grease barrels.
Cover all waste containers when not in continuous use. - 6-301.12 - Repeat No disposable towels were provided at the handsink by the 3-part 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. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-202.14 - Repeat The toilet room upstairs is not completely enclosed.
Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
March 08, 2004 (Routine)
Violations:
- 5-103.11 - Critical The peak hot water demand for the establishment cannot be met with the current hot water heater.
An upgrade of this water heater is required to provide a minimum (GPH) recovery rate at 100F rise within 30 days. - 9.2-3.8 - Critical Establishment closed for not having hot water at time of inspection.
Hot water (at 110oF) was back on at around 11;45 AM. OK to resume operations. - 3-501.16A2 - Critical Flatbread sandwiches cold holding in walkin at fro 44oF to 53oF.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 5-501.16 - Observed excessive refuse in the trash room.
Increase the number of refuse collections to prevent the accumulation of debris on the floor , and the attraction of flies and rodents. - 4-402.11 - Handsink at corner not sealed to wall.Urinal and handsink in Men's Room not sealed to wall.
Recaulk. - 3-305.11 - Shelves in store room less than 6" above floor.
Elevate shelving with minimum 6" legs or casters. - 6-501.12 - Repeat Grease trash room floor.Floor under soda syrup boxes in need of cleaning.Walkin freezer floor not kept clean.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-202.15 - Repeat Back door not rodent proof.
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. - 5-205.11 - Repeat Kitchen handsink at corner blocked by trash can (Corrected).
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-202.11 - Repeat 2 sets of fluorescent lights in basement missing covers (working on it).
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-501.11 - Repeat Some kitchen and basement floor tiles chipped, damaged.Basement floor grouts worn out.Some basement ceiling tiles stained, some not in palce, and some damaged (Working on it).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-501.11 - Repeat One working cooler not working.Shelves above 3-part sink rusty.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-501.113 - Repeat No cover on grease barrels.
Cover all waste containers when not in continuous use. - 6-301.12 - Repeat No disposable towels were provided at the handsink by the 3-part 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. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 6-202.14 - Repeat The toilet room upstairs is not completely enclosed.
Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
November 06, 2003 (Routine)
Violations:
- 6-301.11 - Soap was not provided at all the kitchen handsinks.
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 - Repeat No disposable towels were provided at all the kitchen handsinks.
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. - 4-501.11 - Repeat One walkin cooler not working.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-205.11 - Repeat The handsink by the 3-part sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 2-401.11 - Critical The employee is eating in kitchen areas where she may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-903.11 - Repeat Boxes of single services on store room floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 6-202.14 - Repeat The toilet room is not completely enclosed.
Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 6-202.11 - Repeat Several ceiling light covers missing in basement.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 6-501.11 - Repeat Physical structure is not maintained in good repair:Some cracked/chipped floor tiles throught the kitchen areas, trash room, and downstairs. Kitchen floor grouts worn out.Large hole in wall under kitchen handsink. Large hole in the wall on the right hand side ofmthe stairwell leading downstairs from the kitchen.Damaged coving at the bottom of the back of the stairwell and back door.Hole in wall behind the dish machine.Hole in wall by the soda tanks next to the downstairs storage door.Hole in wall and damaged coving in the main level mop closet.Missing coving tiles in the main floor men's and women's restrooms.Walls anbd wall tiles damaged in basement.Ceiling tiles damaged/missing in basement.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Walkin floors not kept clean.Caulking moldy at kitchen handsink (Clean and recaulk).
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
November 06, 2003 (Routine)
Violations:
- 6-301.11 - Soap was not provided at all the kitchen handsinks.
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 - Repeat No disposable towels were provided at all the kitchen handsinks.
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. - 4-501.11 - Repeat One walkin cooler not working.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-205.11 - Repeat The handsink by the 3-part sink is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 2-401.11 - Critical The employee is eating in kitchen areas where she may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-903.11 - Repeat Boxes of single services on store room floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 6-202.14 - Repeat The toilet room is not completely enclosed.
Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 6-202.11 - Repeat Several ceiling light covers missing in basement.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 6-501.11 - Repeat Physical structure is not maintained in good repair:Some cracked/chipped floor tiles throught the kitchen areas, trash room, and downstairs. Kitchen floor grouts worn out.Large hole in wall under kitchen handsink. Large hole in the wall on the right hand side ofmthe stairwell leading downstairs from the kitchen.Damaged coving at the bottom of the back of the stairwell and back door.Hole in wall behind the dish machine.Hole in wall by the soda tanks next to the downstairs storage door.Hole in wall and damaged coving in the main level mop closet.Missing coving tiles in the main floor men's and women's restrooms.Walls anbd wall tiles damaged in basement.Ceiling tiles damaged/missing in basement.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Walkin floors not kept clean.Caulking moldy at kitchen handsink (Clean and recaulk).
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
May 02, 2003 (Routine)
Violations:
- 5-205.11 - Repeat The handwashing facilities located at the front (metal container inside) and at the three part sink are blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3-304.12 - In-use utensils improperly stored between use. Observed the ice scoop in the ice machine with the handle in the product.Corrected.
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. - 6-501.11 - Repeat There are some damaged/cracked floor tiles throughout the kitchen and downstairs.There are areas of worn grout between tiles in the kitchen.There is a large hole in the wall on the right hand side of the stairwell leading downstairs from the kitchen.There is damaged coving at the bottom of the back stairwell and back door.There is a hole in the wall behind the washing machine.There is a hole in the wall by the soda tanks next to the downstairs storage door.There is a hole in the wall and damaged coving in the main level mop closet.There is missing coving tile in the main floor men's and women's restrooms.The downstairs back hall area closet has a lot of wall damage.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-202.11 - Repeat The light bulbs in the downstairs walk in cooler and storage room were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food.Observed a water bottle stored inside the ice in the ice machine.Corrected.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 4-101.111 - Repeat The nonfood contact surface of the exposed wood at the upstairs women's restroom sink basin 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. - 5-501.113 - The grease barrels are not kept tightly covered.
- 4-903.11 - Some boxes of single serve items (salad cups and happy meal boxes) stored on the floor in the kitchen.Some boxes of single serve items stored on the floor in the downstairs storage room.
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. - 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.A container of raw shell eggs stored directly on top of hotcakes in the walk in cooler upstairs.Corrected.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.There is extra unused equipment in the garbage room (extra warmers) and in the back hall area downstairs.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3-304.14 - Wiping cloths improperly stored between use (observed stored on counter tops).
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 5-205.15B - The fixtures at the hand sinks in the women's restroom upstairs leak.There are covered urinals in the men's restrooms upstairs and on the main level.
Plumbing systems and components shall be maintained in good repair. - 6-301.12 - Repeat No disposable towels were provided at the hand washing facility at the three part 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. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open and back door has air gaps.
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. - 6-501.12 - The walk in cooler floor (larger cooler) downstairs was noted in need of cleaning.The ceiling of the walk in cooler across from the three part sink has mildew growth.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-501.11 - The freezer next to the fryers does not close tightly and the racks inside are rusty.The salad/yogurt refrigerator at the front counter does not close tightly.The gaskets of the two side doors of the walk in cooler across from the three part sink are damaged.The door to the smaller walk in cooler downstairs does not close tightly.The automatic hand dryers in the restrooms do not work.
The Certified Food Manager's card will expire next week. Renew as soon as possible. Call Experior at 703-321-7161.
May 02, 2003 (Routine)
Violations:
- 5-205.11 - Repeat The handwashing facilities located at the front (metal container inside) and at the three part sink are blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3-304.12 - In-use utensils improperly stored between use. Observed the ice scoop in the ice machine with the handle in the product.Corrected.
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. - 6-501.11 - Repeat There are some damaged/cracked floor tiles throughout the kitchen and downstairs.There are areas of worn grout between tiles in the kitchen.There is a large hole in the wall on the right hand side of the stairwell leading downstairs from the kitchen.There is damaged coving at the bottom of the back stairwell and back door.There is a hole in the wall behind the washing machine.There is a hole in the wall by the soda tanks next to the downstairs storage door.There is a hole in the wall and damaged coving in the main level mop closet.There is missing coving tile in the main floor men's and women's restrooms.The downstairs back hall area closet has a lot of wall damage.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-202.11 - Repeat The light bulbs in the downstairs walk in cooler and storage room were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or used as food.Observed a water bottle stored inside the ice in the ice machine.Corrected.
Cease using ice used as a cooling medium as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 4-101.111 - Repeat The nonfood contact surface of the exposed wood at the upstairs women's restroom sink basin 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. - 5-501.113 - The grease barrels are not kept tightly covered.
- 4-903.11 - Some boxes of single serve items (salad cups and happy meal boxes) stored on the floor in the kitchen.Some boxes of single serve items stored on the floor in the downstairs storage room.
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. - 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.A container of raw shell eggs stored directly on top of hotcakes in the walk in cooler upstairs.Corrected.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.There is extra unused equipment in the garbage room (extra warmers) and in the back hall area downstairs.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3-304.14 - Wiping cloths improperly stored between use (observed stored on counter tops).
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 5-205.15B - The fixtures at the hand sinks in the women's restroom upstairs leak.There are covered urinals in the men's restrooms upstairs and on the main level.
Plumbing systems and components shall be maintained in good repair. - 6-301.12 - Repeat No disposable towels were provided at the hand washing facility at the three part 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. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open and back door has air gaps.
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. - 6-501.12 - The walk in cooler floor (larger cooler) downstairs was noted in need of cleaning.The ceiling of the walk in cooler across from the three part sink has mildew growth.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-501.11 - The freezer next to the fryers does not close tightly and the racks inside are rusty.The salad/yogurt refrigerator at the front counter does not close tightly.The gaskets of the two side doors of the walk in cooler across from the three part sink are damaged.The door to the smaller walk in cooler downstairs does not close tightly.The automatic hand dryers in the restrooms do not work.
The Certified Food Manager's card will expire next week. Renew as soon as possible. Call Experior at 703-321-7161.
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