Port Plaza Deli, 2711 Jefferson Davis Hwy Lobby 1, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Port Plaza Deli
Address: 2711 Jefferson Davis Hwy Lobby 1, Arlington, Virginia
Phone: (703) 418-1577
Total inspections: 21
Last inspection: Jun 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11C - Critical Repeat The person in charge did not demonstrate the knowledge of big five foodborne diseases (i.e. Salmonella, Shigella, E. coli, Hepatitis A and Norovirus).
  • 3-304.11 - Critical Repeat Following food items were observed in contact with contaminated equipment/utensils:1. Bowl of Russian salad dressing observed on top of Pastirini and Coleslaw in True 2-dr prep refrigerator (frontline).2. Spoon handles observed lying in egg salad and shrimp salad in True 2-dr upright refrigerator in True 2-dr upright refrigerator (in front).
  • 3-501.14A - Critical Boiled potatoes, observed at 60F in True 2-dr upright refrigerator, were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  • 3-501.16A2 - Critical Following cold holding food items observed at improper temperature of:1. Pastirini (46F), Corn beef (49F), Turkey-Ham (50F), Tuna salad (48F), Coleslaw (45F) and BBQ beef (60F) in True 2-dr prep refrigerator (front line).
  • 3-501.17A - Critical Repeat Beans prepared and held in the True 2-dr upright refrigerator, for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 3-603.11 - Critical The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 5-203.11 - Critical There are not an adequate number of handwashing sinks necessary for the convenient use by employees. The handwashing sink in the kitchen (not equipped with soap and paper towels), not in use for handwashing rather being used for dumping ice, etc. and washing small utensils, etc.
June 23, 2009Critical Procedures70Details / Comments
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "Big Five" food born illnesses (salmonella, shigella, hepatitis A, e-coli, noro virus) and the symptoms associated with the diseases that are transmissible through food.
  • 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils. No handwashing was observed during inspection.
  • 2-301.14 - Critical A food employee was observed touching clothes with gloves on and did not change gloves.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils. Beer bottles observed on ice used for consumption.
  • 3-501.17A - Critical Foods prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 4-601.11A - Critical The drink fountain nozzles and ice cream dipper well are not clean to sight and touch.
January 30, 2009Routine50Details / Comments
  • 3-501.15A - Cooling was not accomplished with the time and temperature criteria specified under section 3-501.14. Large tightly sealed container of boiled potatoes observed at 95oF.
  • 4-201.11 - Repeat The Magic Chef microwave is not designed and constructed to be durable.
  • 4-202.16 - The nonfood-contact surface of the soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  • 4-501.11 - The gasket is damaged in the True 2 door uprt.The slicer is damaged so that it cannot be made to be steady and secure.
  • 6-301.11 - Corrected During Inspection A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
  • 6-301.12 - Corrected During Inspection Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • 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 and/or is not clearly visible to food employees. No signage at front hand sink or employee used toilets.
  • 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food. A light is out under the hood.One bank of lights is out in the back prep area.
  • 6-303.11 - The light intensity is below 10 foot candles in the True 2 door freezer or the True 2 door uprt refrigerator.
  • 6-501.12 - Repeat The area around and between grill and refrigerators is in need of cleaning.
  • 7-202.11 - Corrected During Inspection Critical Raid Ant and Roach spray is not required for the operation and maintenance of the food establishment.
August 11, 2008Routine19Details / Comments
  • 3-301.11 - Critical Repeat An employee was observed touching cooked potatoes with his bare hands.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils.The take-out Styrofoam containers are exposed on a shelf that is coated with excessive dust, dirt, and grime residue.
  • 3-501.16A1 - Critical The chili was observed hot holding at the improper temperature of 111F.
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature:1. Sliced ham at 50F2. Sliced tomatoes at 49F3. Butter at 49FRecommend moving potentially hazardous foods (PHF) to another refrigeration unit until a service tech has serviced the unit.
  • 3-501.17B - Critical The macaroni salads, potato salads, and cole slaw was observed not date marked in the Beverage Air 1-door upright.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.1. No Consumer Advisory exist on the take-out menus.2. The Consumer Advisory in the wall menu (in establishment) does not identify eggs, omelettes, and burgers.
January 04, 2008Critical Procedures60Details / Comments
  • 3-301.11 - Critical An improper scoop was found in the bulk sugar under the coffee machine.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16 - Critical Soup on the steam table hot holding at 79oF, meatballs hot holding on the steam table at 85oF, should be reheated.
  • 3-501.16A2 - Critical Cornbeef cold holding at 47oF and tuna salad cold holding at 49oF in True 2 door prep ref.
  • 3-501.17 - Critical The prepared, refrigerated RTE chef salads, macaroni salads, and fruit salads held more than 24 hours is not properly date marked.
  • 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Repackaged muffins are unlabelled. Prepared RTE salads are not labelled.
  • 4-101.111 - The nonfood contact surface of the raw wood shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - Repeat The microwave and foodprocesser in the back are not designed and constructed to be durable.
  • 4-501.11 - The True 2 door prep refrigerator does not maintain the necessary temperature of 41oF or less.
  • 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 inside of the True 2 door upright refrigerator.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 5-205.11 - The handwashing station at the back is being used to clean equipment and utensils.
  • 5-205.15B - The sink basin at the front handsink is slow to drain.
  • 5-205.15B - The front handsink fixture leaks around the handle and was noted damaged and/or in poor repair. The back handsink is out of order.
  • 5-501.113 - Outside refuse container was uncovered and flowing over with garbage.
  • 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. Men's and women's restroom facilities lack handwash signs.
  • 6-501.113 - Tools and equipment for tile work stored in food prep area and was/were not stored in an orderly manner.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A tool chest is stored under the 3 part sink. The beer refrigerator is broken.
  • 6-501.12 - The floor under the counter, the area under the grill, and the floor and walls in the kitchen were noted in need of cleaning.
  • 7-202.12 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Can of raid on shelf on premises.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
February 23, 2007Routine614Details / Comments
  • 2-402.11 - Repeat Employee observed working in the food service area without proper hair restraints.
  • 3-301.11 - Critical Repeat A the ice scoop handle was found lying in the ice.
  • 3-305.11 - Repeat Bottled beverages stored on the floor and/or food stored less than 6" above the floor in front of the self-service refrigerator. Soybean oil, pizza sauce, and Arizona ice tea were stored on the floor in the back room.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard used to line the inside of the shelf underneath the beer shelf is not corrosion resistant, nonabsorbent, and/or smooth. The soda crates used to store the beverages on in the mechanical room cannot be cleaned using approved methods.
  • 4-201.11 - Repeat The "magic chef" microwave is not designed and constructed to be durable.
  • 4-602.11E - Repeat Surfaces of the soda nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The nonfood contact surface of the True freezer and the soda fountain machine had accumulations of grime and debris.
  • 4-903.11 - Paper cups were found not stored 6 inches above the floor by the self service refrigerator. The cutting board was found stored on the floor across from the 3-compartment sink.
  • 5-501.111 - The outside waste storage container is in disrepair. One of the lids is missing.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the front.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the front or the back handwashing sink.
  • 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 (rest-rooms and front handwashing sink).
  • 6-303.11 - Repeat Inadequate light was noted in the True freezer.
  • 6-303.11 - Repeat Inadequate light was noted in the fryer hood (one bulb out).
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. The True beer keg refrigerator is no longer in use.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
September 01, 2006Routine215Details / Comments
  • 2-402.11 - Repeat A single employee observed working in the food service area without proper hair restraints.
  • 3-301.11 - Corrected During Inspection Critical The ice scoop was found lying in the ice.
  • 3-302.11 - Critical Raw pork stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-305.11 - Bottled drinks stored on the floor in the front area by the "Self Service" refrigerator and across from the toilet room.
  • 3-305.12 - Corrected During Inspection Potato chips and coffee stored in the toilet room.
  • 4-101.111 - Repeat The cardboard is being used to line the inside of the shelf underneath the beer tap.
  • 4-201.11 - Repeat The magic chef microwave is not designed and constructed to be durable.
  • 4-602.11E - Repeat Surfaces of the soda nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. The inside of the microwave is in need of cleaning.
  • 4-602.13 - The nonfood contact surface of the inside of the True freezer and the soda fountain machine had accumulations of grime and debris.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the in the front or in the back.
  • 6-303.11 - Repeat Inadequate light was noted in the True Freezer and 2 light bulbs were missing in the fryer hood.
March 17, 2006Routine29Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-501.17 - Critical The cheese and cold cuts in the refrigeration unit were not properly date-marked after opening.
  • 4-101.111 - Repeat Cardboard used to line top of Magic Chef microwave.
  • 4-201.11 - The MAGIC CHEF microwave is not designed and constructed to be durable.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Repeat Toaster missing handles.Front counter in disrepair.
  • 4-602.13 - Repeat Exterior surface of microwave in need of cleaning.Side of fryer, grill, top of Bakers oven and the kitchen shelves in need of cleaning.
  • 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE) .
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the front hand sink.
  • 6-303.11 - Repeat Light bulb missing in True freezer.
  • 6-304.11 - Repeat The ventilation fan in the employee restroom is not working.
  • 6-501.111C - Critical Fruit flies found in kitchen area.
August 03, 2005Routine310Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-501.17 - Critical The cheese and cold cuts in the refrigeration unit were not properly date-marked after opening.
  • 4-101.111 - Repeat Cardboard used to line top of Magic Chef microwave.
  • 4-201.11 - The MAGIC CHEF microwave is not designed and constructed to be durable.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Repeat Toaster missing handles.Front counter in disrepair.
  • 4-602.13 - Repeat Exterior surface of microwave in need of cleaning.Side of fryer, grill, top of Bakers oven and the kitchen shelves in need of cleaning.
  • 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE) .
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the front hand sink.
  • 6-303.11 - Repeat Light bulb missing in True freezer.
  • 6-304.11 - Repeat The ventilation fan in the employee restroom is not working.
  • 6-501.111C - Critical Fruit flies found in kitchen area.
August 03, 2005Routine310Details / Comments
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard used to line a shelf in the keg refrigerator and the top of the microwave is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - The "Proctor Silex" toaster withe the broken handle/lever is not designed and constructed to be durable.
  • 4-202.16 - The nonfood contact surface of the soda crate used to store the soda fountain machine motor is not designed or constructed to be easily cleanable.
  • 4-204.112 - There was no temperature measuring device located in the "Good Humor" ice cream freezer that needs to be defrosted.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - The laminate counter at the front counter handsink and under the soda syrup box storage was observed in a state of disrepair and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior walls of the "Jordan" sliding glass door refrigerator and the ice cream scoop dipper well.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the milk shake mixer.
  • 4-602.11E - Surfaces of the soda fountain machine nozzles were observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The nonfood contact surface of the sides of the fryer and grill, top of the Bakers oven, the sandwich prep refrigerator door gaskets, and the kitchen shelves had accumulations of grime and debris.
  • 4-903.11 - Boxes were found not stored 6 inches above the floor.
  • 5-205.15B - The front counter hand sink faucet was noted damaged and/or in poor repair. The cold water handle on the 3-part sink is broken.
  • 5-205.15B - Plumbing connections under the employee rest-room hand sink piping are leaking when the water is turned on.
  • 6-202.14 - The employee toilet room is not provided with a self-closing door.
  • 6-301.11 - Soap was not provided at the handwashing facility in the employee rest-room.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the employee rest-room and the front counter.
  • 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 (Employee rest-room/new sign need at the front counter).
  • 6-302.11 - Toilet tissue was not present at employee toilet.
  • 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
  • 6-303.11 - Inadequate light was noted in the kitchen over the slicer and over the grill.
  • 6-304.11 - The ventilation fan does not work in the employee rest-room.
  • 6-501.11 - The chair rail and lower wall panel under the clock is not maintained in good repair. There are some missing tiles at the stool foot rest step.
  • 6-501.12 - Repeat The floors under equipment, the pipe under the front counter hand sink, and the walls at the front counter were noted in need of cleaning.
  • 6-501.13A - Dustless methods are not being used when cleaning the floor (Do not use the corn husk broom inside the facility).
March 24, 2005Routine122Details / Comments
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard used to line a shelf in the keg refrigerator and the top of the microwave is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - The "Proctor Silex" toaster withe the broken handle/lever is not designed and constructed to be durable.
  • 4-202.16 - The nonfood contact surface of the soda crate used to store the soda fountain machine motor is not designed or constructed to be easily cleanable.
  • 4-204.112 - There was no temperature measuring device located in the "Good Humor" ice cream freezer that needs to be defrosted.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - The laminate counter at the front counter handsink and under the soda syrup box storage was observed in a state of disrepair and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior walls of the "Jordan" sliding glass door refrigerator and the ice cream scoop dipper well.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the milk shake mixer.
  • 4-602.11E - Surfaces of the soda fountain machine nozzles were observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The nonfood contact surface of the sides of the fryer and grill, top of the Bakers oven, the sandwich prep refrigerator door gaskets, and the kitchen shelves had accumulations of grime and debris.
  • 4-903.11 - Boxes were found not stored 6 inches above the floor.
  • 5-205.15B - The front counter hand sink faucet was noted damaged and/or in poor repair. The cold water handle on the 3-part sink is broken.
  • 5-205.15B - Plumbing connections under the employee rest-room hand sink piping are leaking when the water is turned on.
  • 6-202.14 - The employee toilet room is not provided with a self-closing door.
  • 6-301.11 - Soap was not provided at the handwashing facility in the employee rest-room.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the employee rest-room and the front counter.
  • 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 (Employee rest-room/new sign need at the front counter).
  • 6-302.11 - Toilet tissue was not present at employee toilet.
  • 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
  • 6-303.11 - Inadequate light was noted in the kitchen over the slicer and over the grill.
  • 6-304.11 - The ventilation fan does not work in the employee rest-room.
  • 6-501.11 - The chair rail and lower wall panel under the clock is not maintained in good repair. There are some missing tiles at the stool foot rest step.
  • 6-501.12 - Repeat The floors under equipment, the pipe under the front counter hand sink, and the walls at the front counter were noted in need of cleaning.
  • 6-501.13A - Dustless methods are not being used when cleaning the floor (Do not use the corn husk broom inside the facility).
March 24, 2005Routine122Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-304.12 - In-use utensils improperly stored between use (Dipper well turned off). Corrected on site.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot beans in a covered container.
  • 3-501.16A2 - Critical Shell eggs sitting out at room temperature at 64oF were discarded.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.15 - Critical Tomato ketchup stored in open galvanized can.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Air gap between glass door of Jordon 4-door refrigerator (Door gasket torn).
  • 4-602.13 - Shelf under front counter in need of cleaning.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  • 4-702.11 - Critical Utensils not being sanitized in 3-part sink.
  • 5-205.15B - The 3-part sink drain pipe was leaking.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: lots of clutter in the old restroom.
  • 6-501.12 - Repeat Floor not kept clean under equipments and at corners.Walls in need of cleaning.
September 28, 2004Routine411Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-304.12 - In-use utensils improperly stored between use (Dipper well turned off). Corrected on site.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot beans in a covered container.
  • 3-501.16A2 - Critical Shell eggs sitting out at room temperature at 64oF were discarded.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.15 - Critical Tomato ketchup stored in open galvanized can.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Air gap between glass door of Jordon 4-door refrigerator (Door gasket torn).
  • 4-602.13 - Shelf under front counter in need of cleaning.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  • 4-702.11 - Critical Utensils not being sanitized in 3-part sink.
  • 5-205.15B - The 3-part sink drain pipe was leaking.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: lots of clutter in the old restroom.
  • 6-501.12 - Repeat Floor not kept clean under equipments and at corners.Walls in need of cleaning.
September 28, 2004Routine411Details / Comments
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (eggs any style)
  • 6-202.11 - The light bulbs in the "Jordon" sliding glass door beverage cooler were not properly shielded, coated, or shatter-resistant.
  • 4-101.111 - The nonfood contact surface of the wood and cardboard is not corrosion resistant, nonabsorbent, and/or smooth.Wood pallet used as a shelf for bags of onions is not corrosion resistant or nonabsorbent.Cardboard under water bottles in the "Jordon" beverage cooler is not nonabsorbent.Cardboard used as lining in the keg cooler is not nonabsorbent.
  • 4-501.11 - Repeat The fan guard is missing in the reach in freezer.The sliding glass doors of the "Jordon" reach in refrigerator are in poor repair (hard to open).The sliding glass doors of the reach in cooler behind the counter are in poor repair (hard to open).Refrigerator racks are rusty in several of the reach in coolers.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.There is a lot of clutter in the old restroom (clean and organize).
  • 7-202.11 - Critical A can of household insect spray "Raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
  • 4-101.16 - Sponges are being used to wipe down food contact surfaces at the three part sink.
  • 3-501.15 - The methods used for cooling were not adequate.Deep containers of soup and hot food were observed in the reach in freezer (separate food into shallow pans for rapid cooling).
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the reach in refrigerator, freezer door gaskets are moldy.
  • 6-501.12 - Repeat Floors throughout the establishment were noted in need of cleaning.
April 13, 2004Routine28Details / Comments
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (eggs any style)
  • 6-202.11 - The light bulbs in the "Jordon" sliding glass door beverage cooler were not properly shielded, coated, or shatter-resistant.
  • 4-101.111 - The nonfood contact surface of the wood and cardboard is not corrosion resistant, nonabsorbent, and/or smooth.Wood pallet used as a shelf for bags of onions is not corrosion resistant or nonabsorbent.Cardboard under water bottles in the "Jordon" beverage cooler is not nonabsorbent.Cardboard used as lining in the keg cooler is not nonabsorbent.
  • 4-501.11 - Repeat The fan guard is missing in the reach in freezer.The sliding glass doors of the "Jordon" reach in refrigerator are in poor repair (hard to open).The sliding glass doors of the reach in cooler behind the counter are in poor repair (hard to open).Refrigerator racks are rusty in several of the reach in coolers.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.There is a lot of clutter in the old restroom (clean and organize).
  • 7-202.11 - Critical A can of household insect spray "Raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
  • 4-101.16 - Sponges are being used to wipe down food contact surfaces at the three part sink.
  • 3-501.15 - The methods used for cooling were not adequate.Deep containers of soup and hot food were observed in the reach in freezer (separate food into shallow pans for rapid cooling).
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the reach in refrigerator, freezer door gaskets are moldy.
  • 6-501.12 - Repeat Floors throughout the establishment were noted in need of cleaning.
April 13, 2004Routine28Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 6-301.11 - Soap was not provided at the handwashing facility in the hand sink at the back of the restaurant.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the hand sink at the back of the restaurant.
  • 4-402.11 - The 3-part sink wall juncture need caulking 3-part sink is not sealed to the wall.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 4-204.112 - There was no temperature measuring device located in the reach-in cooling unit.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, (reach-in).
  • 4-602.12 - The cavity and door seal of the microwave oven was observed soiled.
  • 4-602.13 - Repeat The nonfood contact surface of the reach-in door gaskets are moldy. The metal prep table is dirty.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE , chicken/tuna sandwiches mix and cold cuts held more than 24 hours is not properly date marked.
  • 4-501.11 - Repeat The reach-in shelve are rusted. The microwave oven is rusted on the outside. The shelve of the metal prep table are rusted. The JORDON refrigerator glass sliding doors are in poor repair.
  • 6-303.11 - Inadequate light was noted under the front hood, one light is out.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food, (cold sandwiches) with their bare hands.
  • 4-602.11E - Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 6-501.12 - Repeat The floor under the 3-part sink and under all equipment is dirty. The wall around the mop sink is dirty. The wall around the grease barrel and the slicer is dirty. The wall are under the front counter is dirty. The floor under the soda machine is dirty.
  • 6-501.11 - Repeat The area around the front hand sink is in poor repair.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 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.
October 28, 2003Routine415Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 6-301.11 - Soap was not provided at the handwashing facility in the hand sink at the back of the restaurant.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the hand sink at the back of the restaurant.
  • 4-402.11 - The 3-part sink wall juncture need caulking 3-part sink is not sealed to the wall.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 4-204.112 - There was no temperature measuring device located in the reach-in cooling unit.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, (reach-in).
  • 4-602.12 - The cavity and door seal of the microwave oven was observed soiled.
  • 4-602.13 - Repeat The nonfood contact surface of the reach-in door gaskets are moldy. The metal prep table is dirty.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE , chicken/tuna sandwiches mix and cold cuts held more than 24 hours is not properly date marked.
  • 4-501.11 - Repeat The reach-in shelve are rusted. The microwave oven is rusted on the outside. The shelve of the metal prep table are rusted. The JORDON refrigerator glass sliding doors are in poor repair.
  • 6-303.11 - Inadequate light was noted under the front hood, one light is out.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food, (cold sandwiches) with their bare hands.
  • 4-602.11E - Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 6-501.12 - Repeat The floor under the 3-part sink and under all equipment is dirty. The wall around the mop sink is dirty. The wall around the grease barrel and the slicer is dirty. The wall are under the front counter is dirty. The floor under the soda machine is dirty.
  • 6-501.11 - Repeat The area around the front hand sink is in poor repair.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 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.
October 28, 2003Routine415Details / Comments
  • 6-501.12 - Floor under equipments and at corners not kept clean.Wall behind grill in need of cleaning.Wall behind slicer in need of cleaning.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 4-501.11 - Top of Magic Chief microwave rusty.Glenco upright refrigerator leaking water on kitchen floor.2 soda and beer refrigerators leaking water on floor out front.
  • 3-304.14 - Provide a bucket with water and sanitizer and some wiping cloth to clean and sanitize the food-contact surfaces.
  • 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-202.11 - Critical Metal-banded brush not approved in food preparations
  • 6-501.16 - Critical Repeat Mops are not hung up to air dry.
  • 6-501.11 - Missing tiles along foot rest.
July 30, 2003Routine36Details / Comments
  • 6-501.12 - Floor under equipments and at corners not kept clean.Wall behind grill in need of cleaning.Wall behind slicer in need of cleaning.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 4-501.11 - Top of Magic Chief microwave rusty.Glenco upright refrigerator leaking water on kitchen floor.2 soda and beer refrigerators leaking water on floor out front.
  • 3-304.14 - Provide a bucket with water and sanitizer and some wiping cloth to clean and sanitize the food-contact surfaces.
  • 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-202.11 - Critical Metal-banded brush not approved in food preparations
  • 6-501.16 - Critical Repeat Mops are not hung up to air dry.
  • 6-501.11 - Missing tiles along foot rest.
July 30, 2003Routine36Details / Comments
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Marwan K. Ashkar just had the Certificate from Experior. Call Experior at (703)321-7161 to obtain the Certified Food Manager picture ID.
  • 3-302.11 - Critical Repeat Raw shell egs stored above dressings and ready-to-eat foodin the 2-door refrigerator by the grill.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat food with their bare hands.
  • 4-501.11 - Fan guard missing in one door reachin freezer.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 6-501.12 - Floor not kept clean under equipments, and a corners.
  • 4-601.11 - Bottom shelves and railings of refrigerators and freezers not kept clean.
  • 4-602.13 - Repeat Bottom of work table in back not kept clean.Fan guard of the grill refrigerator dusty.Beverage refrigerators dusty.
  • 6-501.11 - Repeat Missing tiles along the front counter foot rest.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
  • 3-501.17 - Critical The prepared, refrigeratedready-to--eat food held more than 24 hours is not properly date marked.
  • 6-301.12 - No disposable towels were provided at both handsinks.
April 09, 2003Routine48Details / Comments
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Marwan K. Ashkar just had the Certificate from Experior. Call Experior at (703)321-7161 to obtain the Certified Food Manager picture ID.
  • 3-302.11 - Critical Repeat Raw shell egs stored above dressings and ready-to-eat foodin the 2-door refrigerator by the grill.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat food with their bare hands.
  • 4-501.11 - Fan guard missing in one door reachin freezer.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 6-501.12 - Floor not kept clean under equipments, and a corners.
  • 4-601.11 - Bottom shelves and railings of refrigerators and freezers not kept clean.
  • 4-602.13 - Repeat Bottom of work table in back not kept clean.Fan guard of the grill refrigerator dusty.Beverage refrigerators dusty.
  • 6-501.11 - Repeat Missing tiles along the front counter foot rest.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
  • 3-501.17 - Critical The prepared, refrigeratedready-to--eat food held more than 24 hours is not properly date marked.
  • 6-301.12 - No disposable towels were provided at both handsinks.
April 09, 2003Routine48Details / Comments

June 23, 2009 (Critical Procedures)



Violations:
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate the knowledge of big five foodborne diseases (i.e. Salmonella, Shigella, E. coli, Hepatitis A and Norovirus).
    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 relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
  • 3-304.11 - Critical Repeat Following food items were observed in contact with contaminated equipment/utensils:1. Bowl of Russian salad dressing observed on top of Pastirini and Coleslaw in True 2-dr prep refrigerator (frontline).2. Spoon handles observed lying in egg salad and shrimp salad in True 2-dr upright refrigerator in True 2-dr upright refrigerator (in front).
    (CORRECTED DURING INSPECTION) - Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
  • 3-501.14A - Critical Boiled potatoes, observed at 60F in True 2-dr upright refrigerator, were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
    (CORRECTED DURING INSPECTION - DISCARDED) - Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
  • 3-501.16A2 - Critical Following cold holding food items observed at improper temperature of:1. Pastirini (46F), Corn beef (49F), Turkey-Ham (50F), Tuna salad (48F), Coleslaw (45F) and BBQ beef (60F) in True 2-dr prep refrigerator (front line).
    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.
  • 3-501.17A - Critical Repeat Beans prepared and held in the True 2-dr upright refrigerator, for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    (CORRECTED DURING INSPECTION - DISCARDED) - Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 3-603.11 - Critical The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
    The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
  • 5-203.11 - Critical There are not an adequate number of handwashing sinks necessary for the convenient use by employees. The handwashing sink in the kitchen (not equipped with soap and paper towels), not in use for handwashing rather being used for dumping ice, etc. and washing small utensils, etc.
    At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms; and not fewer than the number of handwashing sinks required by law shall be provided. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food establishment that has at least one handwashing sink. If approved, when food exposure is limited and handwashing sinks are not conveniently available, such as in some mobile or temporary food establishments or at some vending machine locations, employees may use chemically treated towelettes for handwashing. Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely.
Comments:
Please check following equipment for good repair:
1. 3-vat sink - observed leaking
2. Gasket torn-down in True 2-dr upright refrigerator (in front); gaskets observed taped.
3. Thermometer (outside) on True 2-dr freezer (in back)
Please do not re-use single use articles.

January 30, 2009 (Routine)



Violations:
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "Big Five" food born illnesses (salmonella, shigella, hepatitis A, e-coli, noro virus) 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.
  • 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils. No handwashing was observed during inspection.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 2-301.14 - Critical A food employee was observed touching clothes with gloves on and did not change gloves.
    Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils. Beer bottles observed on ice used for consumption.
    Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
  • 3-501.17A - Critical Foods prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 4-601.11A - Critical The drink fountain nozzles and ice cream dipper well are 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.

August 11, 2008 (Routine)



Violations:
  • 3-501.15A - Cooling was not accomplished with the time and temperature criteria specified under section 3-501.14. Large tightly sealed container of boiled potatoes observed at 95oF.
    Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Alternatives to conventional methods include avoiding the need to cool larger masses by preparing smaller batches closer to periods of service or chilling while stirring hot food in containers within an ice water bath. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.
  • 4-201.11 - Repeat The Magic Chef microwave is not designed and constructed to be durable.
    Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • 4-202.16 - The nonfood-contact surface of the soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
    Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
  • 4-501.11 - The gasket is damaged in the True 2 door uprt.The slicer is damaged so that it cannot be made to be steady and secure.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 6-301.11 - Corrected During Inspection A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
    Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
  • 6-301.12 - Corrected During Inspection Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
    Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
  • 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 and/or is not clearly visible to food employees. No signage at front hand sink or employee used toilets.
    A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
  • 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food. A light is out under the hood.One bank of lights is out in the back prep area.
    The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
  • 6-303.11 - The light intensity is below 10 foot candles in the True 2 door freezer or the True 2 door uprt refrigerator.
    The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
  • 6-501.12 - Repeat The area around and between grill and refrigerators is in need of 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.
  • 7-202.11 - Corrected During Inspection Critical Raid Ant and Roach spray is not required for the operation and maintenance of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
Comments:
CFM was aware of the big 5 foodborne illnesses and their symptoms.

January 04, 2008 (Critical Procedures)



Violations:
  • 3-301.11 - Critical Repeat An employee was observed touching cooked potatoes with his bare hands.
    Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils.The take-out Styrofoam containers are exposed on a shelf that is coated with excessive dust, dirt, and grime residue.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 3-501.16A1 - Critical The chili was observed hot holding at the improper temperature of 111F.
    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 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production.
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature:1. Sliced ham at 50F2. Sliced tomatoes at 49F3. Butter at 49FRecommend moving potentially hazardous foods (PHF) to another refrigeration unit until a service tech has serviced the unit.
    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.
  • 3-501.17B - Critical The macaroni salads, potato salads, and cole slaw was observed not date marked in the Beverage Air 1-door upright.
    Date mark all foods made in the establishment and/or packaged separately from its original container when kept over twenty-four (24) hours; with either a date made/separated or discard date.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.1. No Consumer Advisory exist on the take-out menus.2. The Consumer Advisory in the wall menu (in establishment) does not identify eggs, omelettes, and burgers.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
Comments:
Environmental Health information packet left with Certified Food Manager (CFM).
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affects the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

February 23, 2007 (Routine)



Violations:
  • 3-301.11 - Critical An improper scoop was found in the bulk sugar under the coffee machine.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-304.14 - 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.
  • 3-501.16 - Critical Soup on the steam table hot holding at 79oF, meatballs hot holding on the steam table at 85oF, should be reheated.
    Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
  • 3-501.16A2 - Critical Cornbeef cold holding at 47oF and tuna salad cold holding at 49oF in True 2 door prep ref.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical The prepared, refrigerated RTE chef salads, macaroni salads, and fruit salads 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-602.11 - Food packaged in the establishment is not labeled in accordance with law. Repackaged muffins are unlabelled. Prepared RTE salads are not labelled.
    Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
  • 4-101.111 - The nonfood contact surface of the raw wood shelves are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - Repeat The microwave and foodprocesser in the back are not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-501.11 - The True 2 door prep refrigerator does not maintain the necessary temperature of 41oF or less.
    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 inside of the True 2 door upright refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11E - Repeat Surfaces of the soda machine nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 5-205.11 - The handwashing station at the back is being used to clean equipment and utensils.
    The handwashing facility identified above is to be used for washing hands only.
  • 5-205.15B - The sink basin at the front handsink is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 5-205.15B - The front handsink fixture leaks around the handle and was noted damaged and/or in poor repair. The back handsink is out of order.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.113 - Outside refuse container was uncovered and flowing over with garbage.
    Cover all waste containers when not in continuous use.
  • 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. Men's and women's restroom facilities lack handwash signs.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.113 - Tools and equipment for tile work stored in food prep area and was/were not stored in an orderly manner.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items shall be stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A tool chest is stored under the 3 part sink. The beer refrigerator is broken.
    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 - The floor under the counter, the area under the grill, and the floor and walls in the kitchen were 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.
  • 7-202.12 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Can of raid on shelf on premises.
    Restricted use pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

September 01, 2006 (Routine)



Violations:
  • 2-402.11 - Repeat Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-301.11 - Critical Repeat A the ice scoop handle was found lying in the ice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-305.11 - Repeat Bottled beverages stored on the floor and/or food stored less than 6" above the floor in front of the self-service refrigerator. Soybean oil, pizza sauce, and Arizona ice tea were stored on the floor in the back room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard used to line the inside of the shelf underneath the beer shelf is not corrosion resistant, nonabsorbent, and/or smooth. The soda crates used to store the beverages on in the mechanical room cannot be cleaned using approved methods.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - Repeat The "magic chef" microwave is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-602.11E - Repeat Surfaces of the soda nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-602.13 - Repeat The nonfood contact surface of the True freezer and the soda fountain 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.
  • 4-903.11 - Paper cups were found not stored 6 inches above the floor by the self service refrigerator. The cutting board was found stored on the floor across from the 3-compartment sink.
    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.
  • 5-501.111 - The outside waste storage container is in disrepair. One of the lids is missing.
    Replace the waste storage container lid for outside.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the front.
    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 the hand washing facility in the front or the back handwashing 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.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (rest-rooms and front handwashing sink).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-303.11 - Repeat Inadequate light was noted in the True freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-303.11 - Repeat Inadequate light was noted in the fryer hood (one bulb out).
    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.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. The True beer keg refrigerator is no longer 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.
  • 6-501.14 - 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.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

March 17, 2006 (Routine)



Violations:
  • 2-402.11 - Repeat A single employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-301.11 - Corrected During Inspection Critical The ice scoop was found lying in the ice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.11 - Critical Raw pork stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 3-305.11 - Bottled drinks stored on the floor in the front area by the "Self Service" refrigerator and across from the toilet room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-305.12 - Corrected During Inspection Potato chips and coffee stored in the toilet room.
    Cease food storage in toilet rooms.
  • 4-101.111 - Repeat The cardboard is being used to line the inside of the shelf underneath the beer tap.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - Repeat The magic chef microwave is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-602.11E - Repeat Surfaces of the soda nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. The inside of the microwave is in need of cleaning.
    Clean the surface of soda nozzle at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-602.13 - The nonfood contact surface of the inside of the True freezer and the soda fountain 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.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the in the front or in the back.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Repeat Inadequate light was noted in the True Freezer and 2 light bulbs were missing in the fryer hood.
    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.

August 03, 2005 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-501.17 - Critical The cheese and cold cuts in the refrigeration unit were 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, 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.
  • 4-101.111 - Repeat Cardboard used to line top of Magic Chef microwave.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - The MAGIC CHEF microwave is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - Repeat Toaster missing handles.Front counter in disrepair.
    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.
  • 4-602.13 - Repeat Exterior surface of microwave in need of cleaning.Side of fryer, grill, top of Bakers oven and the kitchen shelves in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE) .
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the front hand sink.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Repeat Light bulb missing in True freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-304.11 - Repeat The ventilation fan in the employee restroom is not working.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
  • 6-501.111C - Critical Fruit flies found in kitchen area.
    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.

August 03, 2005 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-501.17 - Critical The cheese and cold cuts in the refrigeration unit were 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, 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.
  • 4-101.111 - Repeat Cardboard used to line top of Magic Chef microwave.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - The MAGIC CHEF microwave is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - Repeat Toaster missing handles.Front counter in disrepair.
    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.
  • 4-602.13 - Repeat Exterior surface of microwave in need of cleaning.Side of fryer, grill, top of Bakers oven and the kitchen shelves in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE) .
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the front hand sink.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Repeat Light bulb missing in True freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-304.11 - Repeat The ventilation fan in the employee restroom is not working.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
  • 6-501.111C - Critical Fruit flies found in kitchen area.
    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.

March 24, 2005 (Routine)



Violations:
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard used to line a shelf in the keg refrigerator and the top of the microwave is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - The "Proctor Silex" toaster withe the broken handle/lever is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-202.16 - The nonfood contact surface of the soda crate used to store the soda fountain machine motor is not designed or constructed to be easily cleanable.
    Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the "Good Humor" ice cream freezer that needs to be defrosted.
    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.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - The laminate counter at the front counter handsink and under the soda syrup box storage was observed in a state of disrepair and damaged.
    Repair the counter 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 interior walls of the "Jordan" sliding glass door refrigerator and the ice cream scoop dipper well.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the milk shake mixer.
    Clean and sanitize these surfaces for food contact.
  • 4-602.11E - Surfaces of the soda fountain machine nozzles were observed soiled with accumulations of grime and debris.
    Clean the surface of nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-602.13 - Repeat The nonfood contact surface of the sides of the fryer and grill, top of the Bakers oven, the sandwich prep refrigerator door gaskets, and the kitchen shelves 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.
  • 4-903.11 - Boxes were found not stored 6 inches above the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.15B - The front counter hand sink faucet was noted damaged and/or in poor repair. The cold water handle on the 3-part sink is broken.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-205.15B - Plumbing connections under the employee rest-room hand sink piping are leaking when the water is turned on.
    Plumbing systems and components shall be maintained in good repair.
  • 6-202.14 - The employee toilet room is not provided with a self-closing door.
    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.
  • 6-301.11 - Soap was not provided at the handwashing facility in the employee rest-room.
    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 - No disposable towels were provided at the hand washing facility in the employee rest-room and the front counter.
    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 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (Employee rest-room/new sign need at the front counter).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-302.11 - Toilet tissue was not present at employee toilet.
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
  • 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-303.11 - Inadequate light was noted in the kitchen over the slicer and over the grill.
    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.
  • 6-304.11 - The ventilation fan does not work in the employee rest-room.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
  • 6-501.11 - The chair rail and lower wall panel under the clock is not maintained in good repair. There are some missing tiles at the stool foot rest step.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The floors under equipment, the pipe under the front counter hand sink, and the walls at the front counter were 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.
  • 6-501.13A - Dustless methods are not being used when cleaning the floor (Do not use the corn husk broom inside the facility).
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.

March 24, 2005 (Routine)



Violations:
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard used to line a shelf in the keg refrigerator and the top of the microwave is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - The "Proctor Silex" toaster withe the broken handle/lever is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-202.16 - The nonfood contact surface of the soda crate used to store the soda fountain machine motor is not designed or constructed to be easily cleanable.
    Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the "Good Humor" ice cream freezer that needs to be defrosted.
    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.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - The laminate counter at the front counter handsink and under the soda syrup box storage was observed in a state of disrepair and damaged.
    Repair the counter 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 interior walls of the "Jordan" sliding glass door refrigerator and the ice cream scoop dipper well.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the milk shake mixer.
    Clean and sanitize these surfaces for food contact.
  • 4-602.11E - Surfaces of the soda fountain machine nozzles were observed soiled with accumulations of grime and debris.
    Clean the surface of nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-602.13 - Repeat The nonfood contact surface of the sides of the fryer and grill, top of the Bakers oven, the sandwich prep refrigerator door gaskets, and the kitchen shelves 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.
  • 4-903.11 - Boxes were found not stored 6 inches above the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.15B - The front counter hand sink faucet was noted damaged and/or in poor repair. The cold water handle on the 3-part sink is broken.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-205.15B - Plumbing connections under the employee rest-room hand sink piping are leaking when the water is turned on.
    Plumbing systems and components shall be maintained in good repair.
  • 6-202.14 - The employee toilet room is not provided with a self-closing door.
    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.
  • 6-301.11 - Soap was not provided at the handwashing facility in the employee rest-room.
    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 - No disposable towels were provided at the hand washing facility in the employee rest-room and the front counter.
    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 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (Employee rest-room/new sign need at the front counter).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-302.11 - Toilet tissue was not present at employee toilet.
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
  • 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-303.11 - Inadequate light was noted in the kitchen over the slicer and over the grill.
    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.
  • 6-304.11 - The ventilation fan does not work in the employee rest-room.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
  • 6-501.11 - The chair rail and lower wall panel under the clock is not maintained in good repair. There are some missing tiles at the stool foot rest step.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The floors under equipment, the pipe under the front counter hand sink, and the walls at the front counter were 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.
  • 6-501.13A - Dustless methods are not being used when cleaning the floor (Do not use the corn husk broom inside the facility).
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.

September 28, 2004 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-304.12 - In-use utensils improperly stored between use (Dipper well turned off). Corrected on site.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14 - 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.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot beans in a covered container.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 3-501.16A2 - Critical Shell eggs sitting out at room temperature at 64oF were 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.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.15 - Critical Tomato ketchup stored in open galvanized can.
    Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
  • 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.
  • 4-501.11 - Air gap between glass door of Jordon 4-door refrigerator (Door gasket torn).
    Repair or replace the @component@ in accordance with the manufacturer's specifications.
  • 4-602.13 - Shelf under front counter in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 4-702.11 - Critical Utensils not being sanitized in 3-part sink.
    After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
  • 5-205.15B - The 3-part sink drain pipe was leaking.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: lots of clutter in the old restroom.
    Clean, organize and 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 Floor not kept clean under equipments and at corners.Walls 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.
Comments:
Fix the 3-part sink leak immediately to have sink set up properly: WASH-RINSE-SANITIZE.
Will reinspect tomorrow.

September 28, 2004 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-304.12 - In-use utensils improperly stored between use (Dipper well turned off). Corrected on site.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14 - 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.
  • 3-501.15 - Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Hot beans in a covered container.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 3-501.16A2 - Critical Shell eggs sitting out at room temperature at 64oF were 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.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.15 - Critical Tomato ketchup stored in open galvanized can.
    Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
  • 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.
  • 4-501.11 - Air gap between glass door of Jordon 4-door refrigerator (Door gasket torn).
    Repair or replace the @component@ in accordance with the manufacturer's specifications.
  • 4-602.13 - Shelf under front counter in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 4-702.11 - Critical Utensils not being sanitized in 3-part sink.
    After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
  • 5-205.15B - The 3-part sink drain pipe was leaking.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment: lots of clutter in the old restroom.
    Clean, organize and 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 Floor not kept clean under equipments and at corners.Walls 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.
Comments:
Fix the 3-part sink leak immediately to have sink set up properly: WASH-RINSE-SANITIZE.
Will reinspect tomorrow.

April 13, 2004 (Routine)



Violations:
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (eggs any style)
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 6-202.11 - The light bulbs in the "Jordon" sliding glass door beverage 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.
  • 4-101.111 - The nonfood contact surface of the wood and cardboard is not corrosion resistant, nonabsorbent, and/or smooth.Wood pallet used as a shelf for bags of onions is not corrosion resistant or nonabsorbent.Cardboard under water bottles in the "Jordon" beverage cooler is not nonabsorbent.Cardboard used as lining in the keg cooler is not nonabsorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11 - Repeat The fan guard is missing in the reach in freezer.The sliding glass doors of the "Jordon" reach in refrigerator are in poor repair (hard to open).The sliding glass doors of the reach in cooler behind the counter are in poor repair (hard to open).Refrigerator racks are rusty in several of the reach in coolers.
    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.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.There is a lot of clutter in the old restroom (clean and organize).
    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.
  • 7-202.11 - Critical A can of household insect spray "Raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 4-101.16 - Sponges are being used to wipe down food contact surfaces at the three part sink.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 3-501.15 - The methods used for cooling were not adequate.Deep containers of soup and hot food were observed in the reach in freezer (separate food into shallow pans for rapid cooling).
    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 freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the reach in refrigerator, freezer door gaskets are moldy.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.12 - Repeat Floors throughout the establishment were 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.

April 13, 2004 (Routine)



Violations:
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (eggs any style)
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 6-202.11 - The light bulbs in the "Jordon" sliding glass door beverage 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.
  • 4-101.111 - The nonfood contact surface of the wood and cardboard is not corrosion resistant, nonabsorbent, and/or smooth.Wood pallet used as a shelf for bags of onions is not corrosion resistant or nonabsorbent.Cardboard under water bottles in the "Jordon" beverage cooler is not nonabsorbent.Cardboard used as lining in the keg cooler is not nonabsorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11 - Repeat The fan guard is missing in the reach in freezer.The sliding glass doors of the "Jordon" reach in refrigerator are in poor repair (hard to open).The sliding glass doors of the reach in cooler behind the counter are in poor repair (hard to open).Refrigerator racks are rusty in several of the reach in coolers.
    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.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.There is a lot of clutter in the old restroom (clean and organize).
    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.
  • 7-202.11 - Critical A can of household insect spray "Raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 4-101.16 - Sponges are being used to wipe down food contact surfaces at the three part sink.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 3-501.15 - The methods used for cooling were not adequate.Deep containers of soup and hot food were observed in the reach in freezer (separate food into shallow pans for rapid cooling).
    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 freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the reach in refrigerator, freezer door gaskets are moldy.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.12 - Repeat Floors throughout the establishment were 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.

October 28, 2003 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 6-301.11 - Soap was not provided at the handwashing facility in the hand sink at the back of the restaurant.
    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 the hand washing facility in the hand sink at the back of the restaurant.
    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.
  • 4-402.11 - The 3-part sink wall juncture need caulking 3-part sink is not sealed 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.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-204.112 - There was no temperature measuring device located in the reach-in cooling unit.
    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.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, (reach-in).
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 4-602.12 - The cavity and door seal of the microwave oven was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-602.13 - Repeat The nonfood contact surface of the reach-in door gaskets are moldy. The metal prep table is dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE , chicken/tuna sandwiches mix and cold cuts 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-501.11 - Repeat The reach-in shelve are rusted. The microwave oven is rusted on the outside. The shelve of the metal prep table are rusted. The JORDON refrigerator glass sliding doors are in poor repair.
    Repair the shelve 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.
  • 6-303.11 - Inadequate light was noted under the front hood, one light is out.
    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.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food, (cold sandwiches) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-602.11E - Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 6-501.12 - Repeat The floor under the 3-part sink and under all equipment is dirty. The wall around the mop sink is dirty. The wall around the grease barrel and the slicer is dirty. The wall are under the front counter is dirty. The floor under the soda machine is dirty.
    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.
  • 6-501.11 - Repeat The area around the front hand sink is in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

October 28, 2003 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 6-301.11 - Soap was not provided at the handwashing facility in the hand sink at the back of the restaurant.
    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 the hand washing facility in the hand sink at the back of the restaurant.
    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.
  • 4-402.11 - The 3-part sink wall juncture need caulking 3-part sink is not sealed 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.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-204.112 - There was no temperature measuring device located in the reach-in cooling unit.
    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.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, (reach-in).
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 4-602.12 - The cavity and door seal of the microwave oven was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-602.13 - Repeat The nonfood contact surface of the reach-in door gaskets are moldy. The metal prep table is dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE , chicken/tuna sandwiches mix and cold cuts 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-501.11 - Repeat The reach-in shelve are rusted. The microwave oven is rusted on the outside. The shelve of the metal prep table are rusted. The JORDON refrigerator glass sliding doors are in poor repair.
    Repair the shelve 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.
  • 6-303.11 - Inadequate light was noted under the front hood, one light is out.
    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.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food, (cold sandwiches) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-602.11E - Surfaces of the soda machine nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda machine nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 6-501.12 - Repeat The floor under the 3-part sink and under all equipment is dirty. The wall around the mop sink is dirty. The wall around the grease barrel and the slicer is dirty. The wall are under the front counter is dirty. The floor under the soda machine is dirty.
    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.
  • 6-501.11 - Repeat The area around the front hand sink is in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

July 30, 2003 (Routine)



Violations:
  • 6-501.12 - Floor under equipments and at corners not kept clean.Wall behind grill in need of cleaning.Wall behind slicer 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.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-501.11 - Top of Magic Chief microwave rusty.Glenco upright refrigerator leaking water on kitchen floor.2 soda and beer refrigerators leaking water on floor out front.
    Repair, remove or replace.
  • 3-304.14 - Provide a bucket with water and sanitizer and some wiping cloth to clean and sanitize the food-contact surfaces.
    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.
  • 6-301.14 - 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-202.11 - Critical Metal-banded brush not approved in food preparations
    Replace by an approved one.
  • 6-501.16 - Critical Repeat Mops 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.
  • 6-501.11 - Missing tiles along foot rest.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 30, 2003 (Routine)



Violations:
  • 6-501.12 - Floor under equipments and at corners not kept clean.Wall behind grill in need of cleaning.Wall behind slicer 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.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-501.11 - Top of Magic Chief microwave rusty.Glenco upright refrigerator leaking water on kitchen floor.2 soda and beer refrigerators leaking water on floor out front.
    Repair, remove or replace.
  • 3-304.14 - Provide a bucket with water and sanitizer and some wiping cloth to clean and sanitize the food-contact surfaces.
    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.
  • 6-301.14 - 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-202.11 - Critical Metal-banded brush not approved in food preparations
    Replace by an approved one.
  • 6-501.16 - Critical Repeat Mops 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.
  • 6-501.11 - Missing tiles along foot rest.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 09, 2003 (Routine)



Violations:
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Marwan K. Ashkar just had the Certificate from Experior. Call Experior at (703)321-7161 to obtain the Certified Food Manager picture ID.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
  • 3-302.11 - Critical Repeat Raw shell egs stored above dressings and ready-to-eat foodin the 2-door refrigerator by the grill.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-501.11 - Fan guard missing in one door reachin freezer.
    Replace.
  • 3-304.14 - 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.
  • 6-501.12 - Floor not kept clean under equipments, and a corners.
    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.
  • 4-601.11 - Bottom shelves and railings of refrigerators and freezers not kept clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat Bottom of work table in back not kept clean.Fan guard of the grill refrigerator dusty.Beverage refrigerators dusty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Repeat Missing tiles along the front counter foot rest.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Repeat Mops 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.
  • 3-501.17 - Critical The prepared, refrigeratedready-to--eat 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 6-301.12 - No disposable towels were provided at both 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.

April 09, 2003 (Routine)



Violations:
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Marwan K. Ashkar just had the Certificate from Experior. Call Experior at (703)321-7161 to obtain the Certified Food Manager picture ID.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
  • 3-302.11 - Critical Repeat Raw shell egs stored above dressings and ready-to-eat foodin the 2-door refrigerator by the grill.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-501.11 - Fan guard missing in one door reachin freezer.
    Replace.
  • 3-304.14 - 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.
  • 6-501.12 - Floor not kept clean under equipments, and a corners.
    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.
  • 4-601.11 - Bottom shelves and railings of refrigerators and freezers not kept clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat Bottom of work table in back not kept clean.Fan guard of the grill refrigerator dusty.Beverage refrigerators dusty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Repeat Missing tiles along the front counter foot rest.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Repeat Mops 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.
  • 3-501.17 - Critical The prepared, refrigeratedready-to--eat 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 6-301.12 - No disposable towels were provided at both 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.

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