Nick's, 642 S. Pickett St, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Nick's
Address: 642 S. Pickett St, Alexandria, Virginia
Phone: (703) 751-8900
Total inspections: 19
Last inspection: May 21, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 6-303.11C - Inadequate light was noted under the hood.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
May 21, 2009Routine02Details / Comments
  • 3-304.14B2 - Corrected During Inspection Observed wet cloth not stored in sanitizing solution.
  • 3-305.11A3 - Repeat Observed foods stored on the floor in the WIR.
  • 6-202.14 - Observed bathroom door not self-closing.
  • 7-209.11 - Corrected During Inspection Observed personal belonging stored next to food containers.
October 21, 2008Routine04Details / Comments
  • 4-501.11B - The interior part of Sharp microwave is damaged.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener blade has metal shaving on it.
  • 4-903.11C - Observed coffee filters uncovered.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. 1. Observed the front door open. 2. Observed visible gap along the threshold at the back door.
  • 6-501.112 - Corrected During Inspection Observed a dead fruit fly on coffee filters.
  • 7-209.11 - Corrected During Inspection Observed jacekt stored along a food prep area.
April 22, 2008Routine15Details / Comments
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Observed metal shaving on the can opener blade.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed visible gap at the threshold at the back door.
  • 6-303.11B - Inadequate light was noted in the display cooler and in the kitchen ceiling.
  • 6-501.111C - Critical Observed one live baby German cockroach inside a drawer.
October 03, 2007Routine23Details / Comments
No violation noted during this evaluation. April 02, 2007Routine00Details / Comments
No violation noted during this evaluation. October 31, 2006Routine00Details / Comments
  • 3-501.17A - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener & attachment.
  • 6-501.12A - Mop sink was noted in need of cleaning.
June 16, 2006Routine21Details / Comments
  • 4-602.13 - The nonfood contact surface of the roof of the ice machine had accumulations of grime and debris.
  • 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 6-501.11 - One handsink at the bar is leaking and one handsink at the bar is without hot water.
March 10, 2006Routine03Details / Comments
  • 3-501.17A - Critical The prepared, refrigerated RTE roast beef held more than 24 hours is not properly date marked, it was dated with the day it was prepared.
  • 4-202.16 - Many shelves including shelves in the walk-in are less than 6" off the floor. the floor is not accessable for cleaning or vermin control.
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the reach-in freezer is not accurate.
  • 4-204.112B - There was no temperature measuring device located in the beer box (contains cream/half and half).
  • 5-203.14A - Critical Hose connected to a spigot without a backflow preventer (vacuum breaker). Spigot located at front door.
  • 6-202.15A - Repeat 1) Upon arrival the back door was open. 2) The back door has gaps at the bottom of the door. These violations allow the entry of insects and rodents.
September 27, 2005Routine24Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty. Chef had emergency.
  • 2-103.11K - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.Observed a small cup being used to dispense coleslaw.
  • 3-403.11D - Critical The chili was 101F was not reheated to 165F or held at 140F. sufficient temperature and time to eliminate pathogenic bacteria.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed coleslaw in the refrigeration unit was not properly date-marked after opening.
  • 4-302.12B - The food manager could not provide a food temperature measuring device with a suitable small-diameter probe.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11A - McCall freezer 24F, freezers required to be 0F or below.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease filters over broiler.
  • 5-205.15A - Critical One urinal not working, one women's toilet not working. One handsink in kitchen was not connected to the drain line.
  • 5-501.113B - Repeat Outside refuse container, grease barrel, was uncovered.
  • 6-201.11 - The walls in the women's handicap toilet are not designed, constructed, or installed so that they are smooth and easily cleanable.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents, back door propped open.
  • 6-301.11 - No soap provided at the rear bar or women's handicap restroom.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the kitchen handsink, rear bar handsink,
  • 6-501.111D - Rodent burrows noted under deck and at front edge of building.
  • 6-501.114A - The facility is storing numerous unnecessary items to the operation or maintenance of the establishment.
  • 6-501.12A - Walls in the women's handicap restroom was noted in need of cleaning. Floor not clean in rear bar.
May 02, 2005Routine413Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
January 11, 2005Routine02Details / Comments
  • 5-501.113B - Outside refuse container was uncovered.
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm at the dish machine.
September 28, 2004Routine11Details / Comments
  • 6-303.11C - Inadequate light was noted in the grill area.
  • 6-303.11A - Inadequate light was noted in the walk-in freezer.
June 15, 2004Routine02Details / Comments
2-401.11A - Critical Repeat An employee is eating and drinking from an open glass in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.March 08, 2004Routine10Details / Comments
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Corrected during inspection.
  • 4-202.16 - The non-food contact surface of the milk crate is not designed or constructed to be easily cleanable.
  • 5-205.15B1 - Plumbing connections under the 2 compartment sink piping are leaking.
  • 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Cooked ribs above raw hamburger in the walk-in refrigerator.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm at the dish machine.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda gun holder.
  • 4-204.112B - There was no temperature measuring device located in the beer cooler that hold dairy products.
  • 6-202.11A - Repeat The light bulbs in the cooking area were not properly shielded, coated, or shatter-resistant.
  • 4-501.11A - Repeat The ice machine was observed in a state of disrepair and damaged.
November 17, 2003Routine--Details / Comments
  • 6-202.11A - Repeat The light bulbs in the cooking area were not properly shielded, coated, or shatter-resistant.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (reach-in freezer)
  • 4-501.11A - Repeat The ice machine was observed in a state of disrepair and damaged.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 3-501.16A2 - Critical The sour cream and cheese are cold holding at 44F.
September 04, 2003Routine23Details / Comments
  • 3-403.11D - Critical Repeat The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in freezer)
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. (backdoor open)
June 23, 2003Routine22Details / Comments
  • 4-501.11A - Repeat The ice machine was observed in a state of disrepair and damaged.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 6-202.11A - The light bulbs in the dish washing area and at the exhaust hood were not properly shielded, coated, or shatter-resistant.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. (ice in the walk-in freezer)
  • 3-403.11D - Critical The soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
April 10, 2003Routine14Details / Comments
  • 4-501.11A - The ice machine is in poor repair.
  • 2-402.11 - Employee does not wear a hair restraint.
  • 4-202.16 - Milk crates are used as shelves in the walk-in refrig. The coving is coming off the walk-in refrig.
  • 6-303.11A - One light is out in the walk-in freezer.
  • 6-501.12A - Dead bugs are in the light shield near the walk-in freezer.
January 08, 2003Routine05Details / Comments

May 21, 2009 (Routine)



Violations:
  • 6-303.11C - Inadequate light was noted under the hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.16 - 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.
Comments:
Discussed report with manager.

October 21, 2008 (Routine)



Violations:
  • 3-304.14B2 - Corrected During Inspection Observed wet cloth not stored in sanitizing solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11A3 - Repeat Observed foods stored on the floor in the WIR.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-202.14 - Observed bathroom door not self-closing.
    Provide a self-closer for the toilet room door. 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.
  • 7-209.11 - Corrected During Inspection Observed personal belonging stored next to food containers.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
NOTE:
Discussed report w/the manager.
Great improvement from the previous inspections.

April 22, 2008 (Routine)



Violations:
  • 4-501.11B - The interior part of Sharp microwave is damaged.
    Repair or replace the interior part in accordance with the manufacturer's specifications.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener blade has metal shaving on it.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11C - Observed coffee filters uncovered.
    Store items in the original protective package to protect from contamination until used.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. 1. Observed the front door open. 2. Observed visible gap along the threshold at the back door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-501.112 - Corrected During Inspection Observed a dead fruit fly on coffee filters.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
  • 7-209.11 - Corrected During Inspection Observed jacekt stored along a food prep area.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Discussed report with the manager.

October 03, 2007 (Routine)



Violations:
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Observed metal shaving on the can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed visible gap at the threshold at the back door.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-303.11B - Inadequate light was noted in the display cooler and in the kitchen ceiling.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-501.111C - Critical Observed one live baby German cockroach inside a drawer.
    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.
Comments:
Discussed my report with the manager.

Last pest control treatment was conducted on 9/24/07. Please fax me me a copy of pest control treatment for today. Conduct pest control immediately.

Pest control treatment report was faxed on 10/4/07. See attached fax report for details.

April 02, 2007 (Routine)

Comments:
This facility is doing a great job of date marking their food products.

October 31, 2006 (Routine)

Comments:
There was little food on hand and there were no objectionable observations noted.

June 16, 2006 (Routine)



Violations:
  • 3-501.17A - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener & attachment.
    Clean and sanitize these surfaces for food contact.
  • 6-501.12A - Mop sink 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.

March 10, 2006 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surface of the roof of the ice machine had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible.
    Sign that is posted is to be clearly visible to notify food employees to wash their hands.
  • 6-501.11 - One handsink at the bar is leaking and one handsink at the bar is without hot water.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 27, 2005 (Routine)



Violations:
  • 3-501.17A - Critical The prepared, refrigerated RTE roast beef held more than 24 hours is not properly date marked, it was dated with the day it was prepared.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-202.16 - Many shelves including shelves in the walk-in are less than 6" off the floor. the floor is not accessable for cleaning or vermin control.
    Alter or replace this item so that shelves are at least 6" off the floor or on casters and are constructed of an easy to clean material..
  • 4-203.12B - The ambient (air/water) temperature measuring device located in the reach-in freezer is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-204.112B - There was no temperature measuring device located in the beer box (contains cream/half and half).
    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.
  • 5-203.14A - Critical Hose connected to a spigot without a backflow preventer (vacuum breaker). Spigot located at front door.
    Provide a backflow preventer on the spigot.
  • 6-202.15A - Repeat 1) Upon arrival the back door was open. 2) The back door has gaps at the bottom of the door. These violations allow the entry of insects and rodents.
    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.
Comments:
Thank for the corrections you made from the last inspection. This restaurant is one of the cleanest facilities I have inspected for a long time, I appreciate your hard work.
Recommend: 1) recharge one fire extinguisher and 2) tighten one handrail.

May 02, 2005 (Routine)



Violations:
  • 11-2-24A - Critical There is no certified food manager on duty. Chef had emergency.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 2-103.11K - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.Observed a small cup being used to dispense coleslaw.
    Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 3-403.11D - Critical The chili was 101F was not reheated to 165F or held at 140F. sufficient temperature and time to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165°F.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed coleslaw in the refrigeration unit was not properly date-marked after opening.
    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.
  • 4-302.12B - The food manager could not provide a food temperature measuring device with a suitable small-diameter probe.
    Obtain at least one food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish fillets.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11A - McCall freezer 24F, freezers required to be 0F or below.
    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.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease filters over broiler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.15A - Critical One urinal not working, one women's toilet not working. One handsink in kitchen was not connected to the drain line.
    Repair inoperable plumbing fixtures.
  • 5-501.113B - Repeat Outside refuse container, grease barrel, was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-201.11 - The walls in the women's handicap toilet are not designed, constructed, or installed so that they are smooth and easily cleanable.
    The walls, wall covering shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents, back door propped open.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-301.11 - No soap provided at the rear bar or women's handicap restroom.
    Keep soap provided to handsink at all handsinks.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the kitchen handsink, rear bar handsink,
    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.
  • 6-501.111D - Rodent burrows noted under deck and at front edge of building.
    Provide baiting by licensed pesticide operator until rodents are eliminated, then fill burrows. Maintain area under deck in litter free condition at all times. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114A - The facility is storing numerous unnecessary items to the operation or maintenance of the establishment.
    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. All unused equipment must be maintained in clean condition as everything in a restaurant. Remove bar stools as they are blocking access to equipment. The kitchen is not a storeroom for unused and out of season equipment.
  • 6-501.12A - Walls in the women's handicap restroom was noted in need of cleaning. Floor not clean in rear bar.
    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.

January 11, 2005 (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.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.

September 28, 2004 (Routine)



Violations:
  • 5-501.113B - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm at the dish machine.
    Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.

June 15, 2004 (Routine)



Violations:
  • 6-303.11C - Inadequate light was noted in the grill area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-303.11A - Inadequate light was noted in the walk-in freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

March 08, 2004 (Routine)



Violation: 2-401.11A - Critical Repeat An employee is eating and drinking from an open glass in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All employees who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.

November 17, 2003 (Routine)



Violations:
  • 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Corrected during inspection.
    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.
  • 4-202.16 - The non-food contact surface of the milk crate is 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.
  • 5-205.15B1 - Plumbing connections under the 2 compartment sink piping are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Cooked ribs above raw hamburger in the walk-in refrigerator.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
    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
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm at the dish machine.
    Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda gun holder.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-204.112B - There was no temperature measuring device located in the beer cooler that hold dairy products.
    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.
  • 6-202.11A - Repeat The light bulbs in the cooking area 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
  • 4-501.11A - Repeat The ice machine was observed in a state of disrepair and damaged.
    Repair the ice machine 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.

September 04, 2003 (Routine)



Violations:
  • 6-202.11A - Repeat The light bulbs in the cooking area 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.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (reach-in freezer)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
  • 4-501.11A - Repeat The ice machine was observed in a state of disrepair and damaged.
    Repair the ice machine 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.
  • 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. Corrected 9/4/03
  • 3-501.16A2 - Critical The sour cream and cheese are cold holding at 44F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

June 23, 2003 (Routine)



Violations:
  • 3-403.11D - Critical Repeat The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165°F or above within 2 hours.
  • 11-2-24A - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. (backdoor 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.

April 10, 2003 (Routine)



Violations:
  • 4-501.11A - Repeat The ice machine was observed in a state of disrepair and damaged.
    Repair the ice machine 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. Prio
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, ut
  • 6-202.11A - The light bulbs in the dish washing area and at the exhaust hood 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
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. (ice in the walk-in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-403.11D - Critical The soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165°F or above within 2 hours.

January 08, 2003 (Routine)



Violations:
  • 4-501.11A - The ice machine is in poor repair.
  • 2-402.11 - Employee does not wear a hair restraint.
  • 4-202.16 - Milk crates are used as shelves in the walk-in refrig. The coving is coming off the walk-in refrig.
  • 6-303.11A - One light is out in the walk-in freezer.
  • 6-501.12A - Dead bugs are in the light shield near the walk-in freezer.

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