October 08, 2009 (Routine)

• 3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound or adulterated: dented cans of tomato juice & beets on shelf - removed.
  ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
• 3-303.11 - Bottle of orange juice stored in the ice bin at the bar.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: handles of bulk sugar & bean scoops were lying in the food.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 5-202.11(A) - Critical Faucet at the three compartment sink is too short to reach the right basin.
  A plumbing system shall be designed, constructed, and installed according to Law.
• 5-205.15(B) - Leaking cold water line at the bar's hand sink.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Dumpster is missing on of it's lids; not vermin proof.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.115 - Repeat Parking lot & curb area near dumpster is unclean with litter, bottles, cans, an old tire, shelf, etc.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-202.11(A) - Missing cover on light under the exhaust hood & cracked light cover over the steam table.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-301.11 - Repeat Hand sinks in cook's area & dishwashing area are out of soap.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Cook's hand sink & bar hand sink are out of paper towels.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Lights burned out throughout the kitchen, under the exhaust hood & in the rear room of the walk-in cooler.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas and 10 foot candles in the walk-in cooler.

June 23, 2009 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Food items exposed on lower, open shelves of sandwich unit & refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - Corrected During Inspection Repeat Handles of bulk rice & flour scoops & the ice scoop were lying in the products.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A2 - Corrected During Inspection Critical Repeat Ground pork observed at 50 degrees F.
  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.
• 5-205.11A - Corrected During Inspection Hand sinks in kitchen & bar are blocked with food or utensils.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B1 - Leaking faucet at ladie's room hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Doors to dumpster left open, one door is damaged - not vermin proof.
  Cover all waste containers when not in continuous use.
• 5-501.115 - Dumpster is leaking grease on the rear parking lot, dumpster area unclean.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.11A - A light bulb under the exhaust hood is 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.
• 6-301.11 - Kitchen & ladie's room hand sinks lack soap.
  
• 6-303.11C - Burned out lights in kitchen, under hood & in rest rooms.
  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.

March 06, 2009 (Routine)

• 3-304.12A - Ice maker scoop not stored on clean surface.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A2 - Corrected During Inspection Critical Squid cold holding at 47F. (voluntarily discarded)
  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.
• 4-901.11A - Repeat Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-301.12 - Repeat No disposable towels were provided at three hand washing facilities.
  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.
• 6-301.14 - Corrected During Inspection 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 at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

September 18, 2008 (Routine)

• 3-304.14B2 - Wiping cloth not stored in sanitizer.
  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.
• 3-501.15A - Cooling large bucket of chicken soup without using shallow pans.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 4-501.11A - Beverage air line cooler was not maintaining a temp. of 41F or below.
  Repair the cooler 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.
• 4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap was not present at the rear of kitchen.
  Soap should be provided at handwashing sink.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility at the bar and rear of kitchen.
  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.

June 26, 2008 (Routine)

• 3-304.12A - Ice scoop improperly stored on non-clean surface.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-204.112B - There was no temperature measuring device located in the freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm.
  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.
• 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the wait station.
  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.
• 6-501.16 - Corrected During Inspection 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 24, 2008 (Follow-up)

April 15, 2008 (Routine)

• 3-301.11C - Corrected During Inspection Bowls observed being used as scoops to dispense food products.
  Provide scoops or utensils with handles to prevent the contamination by hands.
• 4-101.11D - The food contact surface of the food container (bean storage) in no longer easy to clean (damaged handle and edges)
  Replace the food container so that it is finished to have a smooth, easily cleanable surface.
• 4-204.117B - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 4-501.11A - Faucet/sprayer hose removed from the three compartment sink. One faucet in place, but is not long enough to fill all compartment.
  Replace the sprayer hose/faucet or provide a faucet log enough to fill all compartments for proper washing, rinsing and sanitizing.
• 6-301.11 - Corrected During Inspection A supply of hand cleaning liquid, powder, or bar soap was not present at cook line.
  Soap should be provided at handwashing sink.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the food preparation area.
  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.

January 08, 2008 (Routine)

• 3-302.12 - Corrected During Inspection Repeat Unlabeled sugar container.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-501.114A - Critical Repeat The chlorine sanitizing solution used was at 0 ppm.
  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.
• 6-202.11A - Repeat The light bulb in the hood was 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.
• 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the bar.
  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.
• 6-501.114A - Repeat 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
• 6-501.16 - Corrected During Inspection 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 11, 2007 (Routine)

• 11-2-24A - Critical Repeat 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.
• 3-301.11C - Corrected During Inspection Use of handleless liquid food scoop.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12A - Corrected During Inspection Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 6-202.11A - The light bulb in the hood was 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.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the bar.
  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.
• 6-501.114A - The facility is storing (in the kitchen) 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

July 20, 2007 (Routine)

• 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.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12A - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14B2 - 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.
• 4-204.112B - There was no temperature measuring device located in the freezers.
  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.
• 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm.
  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.
• 5-205.15B1 - Plumbing connections under the men's room handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 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 at all handwashing lavatories used by food employees to notifiy them to wash their hands.