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



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: 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:

August 11, 2008 (Routine)


Violations: Comments:
CFM was aware of the big 5 foodborne illnesses and their symptoms.

January 04, 2008 (Critical Procedures)


Violations: 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:

September 01, 2006 (Routine)


Violations:

March 17, 2006 (Routine)


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August 03, 2005 (Routine)


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August 03, 2005 (Routine)


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March 24, 2005 (Routine)


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March 24, 2005 (Routine)


Violations:

September 28, 2004 (Routine)


Violations: 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: 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:

April 13, 2004 (Routine)


Violations:

October 28, 2003 (Routine)


Violations:

October 28, 2003 (Routine)


Violations:

July 30, 2003 (Routine)


Violations:

July 30, 2003 (Routine)


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April 09, 2003 (Routine)


Violations:

April 09, 2003 (Routine)


Violations:

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