Springfield Pizza, 6416 Brandon Ave, Springfield, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Springfield Pizza
Address: 6416 Brandon Ave, Springfield, Virginia
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

  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over cut tomatoes in the two door prep ref and raw beef hamburger patties over fully cooked shrimp in the true freezer near the waterheater.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef patties over raw fish in the true freezer near the waterheater
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage on side of grill off heat source.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: meatsauce and cooked vegetables on prep shelf (see food temps)
June 23, 2009Critical Procedures40Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw ground beef over the fully cooked shrimp in the three door freezer and raw hamburger over ravioli in the reach in icecream chest (no ice cream stored in this freezer)
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: cloths stored on countertops, wet, in between uses.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: observed several items at the salad bar holding at 45-50F. Time as a public health control agreement will be developed today.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: pasta salad, prepared foods, noodles, etc.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: The GE microwave oven
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 6-101.11(A) - The ceiling tile located in bathrooms are absorbent and not easily cleaned.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  • 6-403.11(B) - Corrected During Inspection Observed a hat stored on the same shelf along with buns and over the icecream freezer.
  • 6-501.11 - Observed that the that the following is not maintained in good repair: 1. missing tiles on near the dishwashing area, 2. peeling ceiling tiles near the dishwashing area.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
September 17, 2008Routine48Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands or change gloves before engaging in food preparation, after handling raw shell eggs.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef pork over liquid eggs in the sandwich prep
  • 3-501.14(A)(2) - Critical Items from steam table (chili, meat sauce, gravy, tomato sauce, etc) are not being adequately cooled to prevent the growth of harmful bacteria.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: placing steam table items out at room temperature, wrapping and then placing in refrigeration unit
  • 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, liver, steak
  • 7-202.12(C) - Corrected During Inspection Critical Repeat Container of RAID observed in the warewashing area on the grease trap.
April 10, 2008Follow-up51Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling raw shell eggs.
  • 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands. (cook handling bread, arranging food on plate and pizza in box)
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef hamburgers over ravioli in 3 door freezer
  • 3-403.11(A) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: items on steam table ( vegetable soup, noodle soup, mashed potatoes, etc)
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage links on steam table
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pasta noodles and rice in 1 door prep, cheesecake in dessert in display case, butter and half/half in server area
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, liver, steak
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 1 door prep refrigerator between the sandwich and pizza preps, dessert case
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in men's room)
  • 7-202.12(C) - Critical Container of RAID observed in the warewashing area.
March 27, 2008Critical Procedures102Details / Comments
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop at the drink station
  • 3-304.14(B)(1) - Repeat Wet wiping clothes observed sitting on the prep table in between use.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
  • 4-202.16 - Repeat Cardboard observed lining the shelf in the walk in cooler. Raw wood observed supporting shelving in the dessert case.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage in the dry storage room.
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: both 1 door prep units in the kitchen
  • 4-501.11(A) - Repeat The following equipment was observed damaged: glass on doors of 3 door reach in display refrigeratorleft door of 3 door reach in display refrigerator
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:Beverage Air 2 door pizza prepTrue 1 door prep2 door prep freezer
  • 4-901.11(A) - Repeat Cups and food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11(B) - Repeat Clean cups in the wall mounted dispenser were observed stored uncovered.
  • 4-903.11(B) - Repeat Clean plates at the buffet and single service containers in the kitchen (corrected) were observed stored with the food-contact surface facing upward.
  • 6-202.11(A) - Repeat Light bulb(s) in the following areas are not covered by a protective shielding:inside the 3 door display reach in in the ceiling over the oven and by the mop sink
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed between the wall and the faucet knobs at the mop sink2. Paint observed peeling in some areas around the kitchen handsink and behind the pizza prep unit
  • 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (unused refrigeration equipment)
September 20, 2007Follow-up012Details / Comments
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit: raw hamburger of gyro in 1 door prep unit, raw beef over lunch meat in the 1 door Artic Air freezer
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop at the drink station
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Wet wiping clothes observed sitting on the prep table in between use.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage on the steam table
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter and half/half at the server's station
  • 3-501.17A - Critical Observed that the prepared, ready-to-eat pastas and coleslaw held in the prep and walk in cooler is not properly dated for disposition.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): storage in the dry storage room.
  • 4-202.16 - Repeat Cardboard observed lining the shelf in the walk in cooler. Raw wood observed supporting shelving in the dessert case.
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: both 1 door prep units in the kitchen
  • 4-501.11(A) - Repeat The following equipment was observed damaged: glass on doors of 3 door reach in display refrigeratorleft door of 3 door reach in display refrigerator
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged:Beverage Air 2 door pizza prepTrue 1 door prep2 door prep freezer
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: warewashing machine racksdoor gaskets of prep refrigeration unitsice accumulation in Artic Air reach-in freezer top of warewashing machine
  • 4-703.11(C) - Corrected During Inspection Critical When tested a low concentration of chemical sanitizer was found in the sanitize basin.
  • 4-901.11(A) - Cups and food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11(B) - Repeat Clean plates at the buffet and single service containers in the kitchen (corrected) were observed stored with the food-contact surface facing upward.
  • 4-903.11(B) - Repeat Clean cups in the wall mounted dispenser were observed stored uncovered.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the 3-vat sink is not observed.
  • 6-202.11(A) - Repeat Light bulb(s) in the following areas are not covered by a protective shielding:inside the 3 door display reach in in the ceiling over the oven and by the mop sink
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in rest-rooms)
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed between the wall and the faucet knobs at the mop sink2. Paint observed peeling in some areas around the kitchen handsink and behind the pizza prep unit
  • 6-501.111(C) - Critical Repeat Two live cockroaches were observed on the wall over the mop sink.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (unused refrigeration equipment)
  • 6-501.16 - Observed that mops are improperly stored between use.
September 10, 2007Routine815Details / Comments
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service:tuna and cream of chicken
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over bulk lunch meat in the walk in cooler)
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:flour, sugar, etc
  • 3-303.12(A) - The following packaged food was found stored in direct contact with ice:half/halfbutter
  • 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths in between use (observed on the counter tops)
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler.
  • 3-403.11(D) - Critical Observed facility using steam table to reheat items for hot holding (steam table water 137F):chili, vegetables, etc.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:milk, dressings, half/half, liquid egg in 3 door display refrigeratorraw chicken in True prep pasta in prep refrig
  • 4-202.16 - Milk crate(s) found used for the following purpose(s):storage/elevation in back storage roomCardboard observed being used to line shelving in the walk in cooler and being reused for storage in the 2 door reach in freezer.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:3 door display refrigeratorTrue 1 door prep 1 door prep -used for pasta storage Bottom of the Bev Air pizza prep
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:metal shelving observed rustedmetal plate in ice machine observed rusted in some areasbottom shelving of warewashing prep table was observed rusteddoor glass observed damaged on the 3 door display refrigerator
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of prep refrigerator, under counter grilldoor gasket of 2 door reach in freezercan opener
  • 4-903.11(B) - Clean single service containers lids and tops and plates were observed stored with the food-contact surface facing upward.
  • 4-904.11(B) - Unwrapped knives were not stored randomly at the front counter.
  • 4-904.11(C) - Unwrapped single-service items were provided at the consumer self-service counter. (stirrers at the front counter)
  • 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  • 5-205.15(B) - Faucet at the 3-vat sink was observed leaking.
  • 6-101.11(A) - The ceiling tile located in back storage and mop sink room are absorbent and not easily cleaned.
  • 6-202.11(A) - Light bulb(s) in the 3 door display refrigerator are not covered by a protective shielding.
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in rest-rooms)
  • 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. gap observed around the pipe of the warewashing handsink2. gap observed at the floor and wall juncture of the at the warewash area3. server station counter panel is observed damaged in some areas 4. Caulking missing along the back of the 3-vat sink.
March 12, 2007Routine417Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Dented cans of chick peas and tomatoes observed on the storage rack with other items to be used for food facility.
  • 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. Whole roast observed cooling in the walk in.
  • 3-501.16(A)(1) - Critical Pizza was observed hot holding at improper temperatures at the buffet.
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Wiping cloth solution was found to be 200ppm and 3-vat sink sanitizing solution was found to be below 50ppm.
  • 6-501.111(C) - Critical One live roach observed on the floor in the dining area.
September 12, 2006Critical Procedures41Details / Comments
  • 5-501.115 - Repeat Excess grease observed on the ground around the grease barrels.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) 3 vat sink needs caulking to the wall. SEAL the sink to the wall with screws before caulking2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
June 21, 2006Follow-up02Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Repeat Pasta and other items in pizza prep unit cold holding at improper temperatures.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) pasta, prime rib and sausages in the walkin are not properly dated for disposition.
  • 4-204.112B - Repeat There was no temperature measuring device located in the sandwich prep or pizza prep units.
  • 4-501.11A - Repeat Pizza prep unit was not maintaining 41F ambient air temperature.
  • 4-501.11B - Repeat The door gaskets of the 3DR pizza prep unit are damaged beyond repair.
  • 5-501.115 - Repeat Excess grease observed on the ground around the grease barrels.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) 3 vat sink needs caulking to the wall. SEAL the sink to the wall with screws before caulking2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
  • 6-501.12A - Repeat The front vents of the hood are in need of cleaning.
June 13, 2006Follow-up26Details / Comments
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the salad prep unit, the glass door reachin and the single door reachin freezer.
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
  • 3-501.16B - Corrected During Inspection Critical Lasagna(47F) and other items in pizza prep unit cold holding at improper temperatures.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) pasta, prime rib and sausages in the walkin are not properly dated for disposition.
  • 4-204.112B - There was no temperature measuring device located in the sandwich prep or pizza prep units.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-501.11A - Pizza prep unit was leaking and not maintaining 41F ambient air temperature.
  • 4-501.11B - Repeat The door gaskets of the 3DR pizza prep unit are damaged beyond repair.
  • 4-502.11C - The water temperature gauge on the dishwash machine is not in good repair and/ or not accurate in the range of use. Water temped at 139F. Gauge read 115-120F.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) gaskets on 2DR McCall reachin freezer.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply to the juice dispenser, the coffee maker and the cappucino machine.
  • 5-205.15B - The following plumbing repairs are needed:1) no cold water at the back handsink - faucet handle spins.2) the faucet at the 3 vat sink runs continuously
  • 5-501.115 - Excess grease observed on the ground around the grease barrels.
  • 5-501.17 - There is no cover to the refuse container in the ladies restroom stall.
  • 6-301.11 - Soap was not provided at the back handsink.
  • 6-301.12A - Observed that no paper towels were available for handsink at dishwash area.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by employees.
  • 6-501.11 - Repeat The following is in need of REPAIR:1) caulking to right and along back of 3 vat sink is mildewed and no longer cleanable.2) wall next to service window at dishwash area is open from ongoing repair to plumbing.
  • 6-501.12A - The front vents of the hood are in need of cleaning.
  • 6-501.16 - Mops and brooms not hung up to air dry.
March 07, 2006Routine417Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over shell eggs and bagged carrots.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered appetizers found in white commercial freezer.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk in cooler.
  • 3-501.16B - Corrected During Inspection Critical Salad bar items such as dolma, potato sld etc were found at 49 F and higher.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed ham deli loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-202.16 - Milk crate(s) found used for the following:- elevating bagged potatoes.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the freezer in back of store.
  • 4-301.11 - Sld bar buffet cooler did not maintain potentially hazardous foods at required temperatures.
  • 4-402.11A - The steel table immediately right of dish machine is not fixed to the wall so that the need for cleaning is minimized.
  • 4-501.11A - Repeat Three door large refrigerator in center of kitchen is out of order.
  • 4-501.11B - Repeat The door gasket of the salad buffet unit is damaged.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- any home grade plastic containes for food items.
  • 5-205.15B - Corrected During Inspection Plumbing connections under the dish machine were leaking but repaired with tin foil paper.
  • 6-501.11 - Some wall surfaces are in need of additional resurfacing after water leak.
  • 6-501.12A - Wall underneath left side of dish machine is very dirty.
December 07, 2005Routine511Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over shell eggs and bagged carrots.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered appetizers found in white commercial freezer.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk in cooler.
  • 3-501.16B - Corrected During Inspection Critical Salad bar items such as dolma, potato sld etc were found at 49 F and higher.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed ham deli loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-202.16 - Milk crate(s) found used for the following:- elevating bagged potatoes.
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the freezer in back of store.
  • 4-301.11 - Sld bar buffet cooler did not maintain potentially hazardous foods at required temperatures.
  • 4-402.11A - The steel table immediately right of dish machine is not fixed to the wall so that the need for cleaning is minimized.
  • 4-501.11A - Repeat Three door large refrigerator in center of kitchen is out of order.
  • 4-501.11B - Repeat The door gasket of the salad buffet unit is damaged.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- any home grade plastic containes for food items.
  • 5-205.15B - Corrected During Inspection Plumbing connections under the dish machine were leaking but repaired with tin foil paper.
  • 6-501.11 - Some wall surfaces are in need of additional resurfacing after water leak.
  • 6-501.12A - Wall underneath left side of dish machine is very dirty.
December 07, 2005Routine511Details / Comments
  • 4-501.11A - Repeat Upright freezer observed not working. The unit has been worked on but will take more time to resolve the problem (unit was not in use at time of inspection).
  • 4-501.11B - Repeat The door gasket of the following observed damaged:1. pizza prep2. True reach-in3. single door reach-in
July 08, 2005Follow-up02Details / Comments
No violation noted during this evaluation. June 28, 2005Follow-up00Details / Comments
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers, steaks.
  • 4-101.111 - Repeat 1. Cloth observed lining the bottom of cutting boards.2. Wood observed unsealed at the hot hold buffet unit.3. Wax paper observed lining container of spoons.4. Paper observed lining tray of single service items.5. Wood shelving in back observed not sealed properly. Paint is chipping off.6. Cardboard separator observed used to separate utensils in a container.
  • 4-301.11 - Repeat Pizza prep, and upright freezer observed not working properly.
  • 4-501.11A - Repeat The following observed not working properly:1. upright freezer2. pizza prep
  • 4-501.11B - Repeat The door gaskets to the following observed damaged:1. pizza prep2. True reach-in3. single door reach-inTwo filters observed missing at the vent hood.Three comp. sink observed not sealed to wall properly.
  • 4-602.11E - Repeat Can opener blade observed soiled with accumulations of grime and debris.
  • 43.1-1-5F - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: GE microwave (front).
  • 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  • 6-202.11A - Repeat Lights bulb(s) in the service area and kitchen are not covered by a protective shielding.
  • 6-501.11 - Repeat The following observed in need of repair:1. threshold observed damaged still at rear exit door.2. wall by grease trap observed damaged3. holes observed in wall by dishmachine.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. light shielding2. ceiling tiles in kitchen3. air vent in ceiling at the rear exit
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
June 27, 2005Follow-up111Details / Comments
  • 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Ramekins observed used for scoops.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Ice scoop handle observed stored with the handle in the ice.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloths observed stored on food prep surfaces.
  • 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Pasta observed cooling in large container, tightly covered. Green beans observed cooling on counter at room temperature.
  • 3-501.16B - Corrected During Inspection Critical Repeat All foods in the walk-in, pizza prep, and tops of all prep units observed above 41F.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pasta, tuna, and lasagna observed not properly dated for disposition.
  • 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers, steaks.
  • 4-101.111 - Repeat 1. Cloth observed lining the bottom of cutting boards.2. Wood observed unsealed at the hot hold buffet unit.3. Wax paper observed lining container of spoons.4. Paper observed lining tray of single service items.5. Wood shelving in back observed not sealed properly. Paint is chipping off.6. Cardboard separator observed used to separate utensils in a container.
  • 4-204.112B - Repeat There was no temperature measuring device located in the chest freezer, True reach-in, and two door reach-in (buffet).
  • 4-301.11 - Walk-in, pizza prep, and upright freezer observed not working properly.
  • 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution at the three comp. sink was not at an acceptable concentration.
  • 4-501.11A - Repeat The following observed not working properly:1. Dessert case2. upright freezer3. walk-in4. pizza prep
  • 4-501.11B - Repeat The door gaskets to the following observed damaged:1. pizza prep2. True reach-in3. single door reach-inTwo filters observed missing at the vent hood.Three comp. sink observed not sealed to wall properly.
  • 4-502.13A - Repeat Ketchup bottles and foil containers observed reused.
  • 4-602.11E - Can opener blade observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The following observed in need of cleaning: interiors to all units
  • 4-901.11A - Corrected During Inspection Lexan containers observed stacked wet after cleaning and sanitizing.
  • 4-903.11A - Corrected During Inspection Pizza spatulas observed stored in a dirty container.
  • 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: GE microwave (front).
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 6-201.11 - Repeat The ceiling tiles in the restrooms observed not smooth, nonabsorbent, and easily cleanable.
  • 6-202.11A - Repeat Lights bulb(s) in the service area and kitchen are not covered by a protective shielding.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the back hand sink.
  • 6-301.12A - Corrected During Inspection No paper towels observed at back sink.
  • 6-303.11A - One heat lamp observed out at the pizza hot holding unit.
  • 6-501.11 - Repeat The following observed in need of repair:1. threshold observed damaged still at rear exit door.2. wall by grease trap observed damaged3. holes observed in wall by dishmachine.
  • 6-501.12A - Repeat The following observed in need of cleaning:1. light shielding2. ceiling tiles in kitchen3. air vent in ceiling at the rear exit
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Sanitizing containers observed not labeled.
  • 7-201.11A - Container of toxin observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed stored with boxes of single service items.
  • 7-202.12A - Corrected During Inspection Critical Sanitizing solution in the bucket observed at 200ppm+.
June 13, 2005Routine824Details / Comments
  • 6-501.11 - Repeat The following observed in need of repair:1. shelf observed damaged above microwave.2. floor tile observed missing by clean utensil storage shelf.3. crack observed in stainless steel backboard at the dish machine area.4. both sides of rear exit door observed damaged along the bottom threshold.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Cup observed used as a scoop for croutons and pizza sauce.
  • 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 3-501.16B - Corrected During Inspection Critical Repeat Foods in the pizza prep observed above 41F. The unit was not cooling properly.
  • 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Large container of soup observed covered cooling on prep table.
  • 4-101.111 - Repeat 1. Several wood shelves observed not sealed properly (shelving above hot holding and above slicer).2. Foil observed lining basket.
  • 5-501.17 - Repeat Observed no covered refuse container in the ladies room.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.14 - Repeat Splash guard observed necessary in between the clean side of the dishmachine and hand sink.
  • 4-502.13A - Corrected During Inspection Repeat Manufacturer containers/boxes were observed reused for the storage of onions and ramekins of sauce.
  • 4-204.112B - Repeat There was no temperature measuring device located in several cooling units.
  • 4-501.11A - Repeat The pizza prep observed not holding temperature properly. The unit observed at 52F and the foods inside also observed above 41F
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: eggs, steaks, burgers.
  • 4-401.11A -
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
  • 5-205.15B - Leak observed at the spray hose faucet.
  • 4-602.13 - Repeat The following observed in need of cleaning:1. mildew observed at the caulk of the three comp. sink.2. fan in kitchen.
  • 6-201.11 - The ceiling tiles in the restroom observed not smooth, nonabsorbent, and easily cleanable.
  • 4-202.16 - Soda and milk crates and reused containers observed used as shelving.
  • 6-202.11A - Lights bulb(s) in the kitchen are not covered by a protective shielding.
  • 6-501.12A - Repeat Ceiling tiles in the kitchen observed in need of cleaning.
  • 4-402.11A - Table with slicer observed not sealed to wall or on casters.
  • 4-501.11B - Repeat The following observed in need of repair:1. gaskets to pizza prep2. gasket to True reach-in3. shelving observed rusted in the walk-in4. shelving at the dish area observed rusted5. gaskets to the upright freezer6. caulk at the women's restroom hand sink.7. three comp. sink observed not sealed to wall properly.
December 17, 2004Routine519Details / Comments
  • 6-501.11 - Repeat 1. Two large holes observed on both sides of the bottom threshold of the entrance to the dry storage room. 2. Holes also observed on the bottom threshold of the back exit door.3. Cracked and missing floor tiles observed by rear exit door.4. Caulking behind the front hand sink and women's restroom observed cracked and damaged.
  • 3-305.14 - Repeat Splash guard observed necessary by the back hand sink and clean side of the dishmachine.
  • 4-501.11B - Repeat 1. The door gaskets of the low profile True single door unit and single door prep unit #1 observed damaged.2. The door gasket to the walk-in observed with mildew and other soil build-up.
June 03, 2004Follow-up03Details / Comments
  • 3-501.16A - Critical Repeat Potatoes on shelf (125F) cooked about an hour prior, observed below 140F.
  • 6-501.11 - 1. Two large holes observed on both sides of the bottom threshold of the entrance to the dry storage room.2. Holes also observed on the bottom threshold of the back exit door.3. Cracked and missing floor tiles observed by rear exit door.4. Caulking behind the front hand sink and women's restroom observed cracked and damaged.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) pasta, pasta salad, and deli meats in the walk-in unit observed not properly dated for disposition.
  • 3-305.14 - Splash guard observed necessary by the back hand sink and clean side of the dishmachine.
  • 3-305.11A3 - 1. Containers of pickles and lettuce observed on the floor in the walk-in.2. Boxes of Sweet and Low and crackers observed stored on the floor by the cash register area. Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.15A - Chicken noodle soup observed cooling covered on shelf at room temperature.Meat sauce (67F) observed in large container covered, in the walk-in that had been cooked last night.
  • 5-402.11A - Critical No air gap observed at the sanitizing basin of the three compartment sink
  • 4-502.13A - Manufacturer containers of pickles observed reused for the storage of lettuce.
  • 3-304.14B2 - Repeat Wet wiping cloths observed on food prep surfaces throughout the kitchen.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. About 10ppm of sanitizer was detected in the solution bucket.
  • 4-204.112B - Repeat No thermometers observed in any of the cooling units.
  • 6-501.12A - Repeat The wall behind the prep table observed dirty.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies restroom.
  • 4-101.111 - 1. Paper observed lining:*trays where coffee mugs and single service ramekins are stored,*the shelving above the prep table2. Cardboard observed lining shelf in three door display unit. Paper and cardboard are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use. Thermometer read 20F when calibrated in ice bath.
  • 4-901.11A - Lexan containers observed stacked wet after cleaning and sanitizing.
  • 4-501.11A - Repeat The following equipment observed not operating properly:1. Buffet table2. Walk-in cooler3. Pizza prep oven
  • 4-501.11B - 1. The door gaskets of the low profile True single door unit and single door prep unit #1 observed damaged.2. The door gasket to the walk-in observed with mildew and other soil build-up.
  • 4-101.19A - Wood observed being used as shelving above prep table and in the dry storage room
  • 3-301.11C - Cup observed being used as a scoop for sugar.
  • 3-501.14A - Critical Repeat Meat sauce in walk-in observed at 67F. Sauce was prepared last night
  • 4-602.13 - Repeat 1. The exterior doors to all cooling units observed sticky to sight and touch.2. Shelving above draft beer spouts where pitchers are stored and shelving below fountain drink machine observed dirty.
  • 4-602.11E - 1. Can opener blade and mount observed soiled with accumulations of old food, grime, and debris.2. Ice machine interior panel observed with rust.3. Soda nozzles observed with a black grime build-up.
  • 6-301.14 - No handwashing sign observed at either restroom or back kitchen hand sink. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3-501.16B - Critical 1. Ham (47F), turkey (48F) and pasta salad (51F) observed above 41F in the walk-in.2. Egg (58F) and cottage cheese (54F) observed above 41F on/in the buffet table.
May 20, 2004Routine619Details / Comments
  • 43.1-3-3A - Critical Observed no certified food manager on site upon arrival. CORRECTED.
  • 2-401.11A - Critical Observed employee drink without lid on frontline. CORRECTED.
  • 4-602.11A - Critical The ventilation hoods over the grills dusty and greasy
  • 3-304.14B2 - There are wet-wiping cloths stored on counter
  • 4-602.13 - The following non-food contact equipment is observed unclean:1. Shelving holding spices by the walk-in refrigerator
  • 4-202.16 - Repeat There are soiled cardboard boxes holding noodles in the kitchen
  • 6-501.12A - Repeat The following physical structures are unclean with debris:1. The walls are unclean by the spice rack by the walk-in refrigerator2. Unclean floor under the dishmachine.
  • 3-501.16A - Critical The following hot-hold foods are in the temperature danger zone:1. Grilled onions on grill (74F)
  • 3-305.11A1 - There are eggs on the floor of the walk-in refrigerator
  • 4-501.11A - The following equipment is observed in a state of disrepair:1. Shelving under the juice dispenser is falling down2. Glass broken on 3-door refrigerator.3. The 3-door pizza prep refrigerator is only maintaining internal temperature of 54F, gaskets are missing/removed.
  • 4-204.112B - The following units do not have thermometers:1. No thermometer in the low profile refrigerator2. No thermometer in the low profile refrigerator3. No thermometer in the low profile refrigerator
  • 6-501.11 - Repeat The following physical structures are unclean:1. There is a hole in the wall under the shelving in dry storage2. Wallpaper falling off the wall in the women's restroom.
  • 3-501.14A - Critical Repeat Observed 12" deep plastic container holding chili sauce at 82-145F in walk-in refrigerator, it is tightly covered.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1. Steaks, hamburgers, and eggs are cooked to order according to CFM
  • 5-205.15B - Critical The grease trap was not opened during the inspection, and the manager states that it hasn't been cleaned in two months
  • 4-501.110B - Repeat Wash temperature is measured at 90F for dishmachine, and the rinse temperature is at 100F, but dataplate states that temp should be 140F
April 09, 2003Routine79Details / Comments

June 23, 2009 (Critical Procedures)


Violations: Comments:
This visit was made to conduct a critical procedure inspection. Please review the following comments:
1. All critical violations were corrected during inspection
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. TPHC was agreed upon during inspection.
3. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly.
5. Grease trap is located on the floor at the 3 vat sink and is cleaned every 2 weeks;, filters are changed every 2 weeks. .
6. Water heater is AO Smith BTC199930 190000 BTU. Warewasher is Cleanware I, sanitizing at 100ppm of chlorine.
7. Sanitizer for 3 vat sink is chlorine at 50PPM
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
9. consumer advisory is applicable and noted on menu per written information available upon requesy
If you have any questions, please call 703-246-8442

September 17, 2008 (Routine)


Violations: Comments:
This visit was made to conduct a complaint inspection for roaches observed in a mens bathroom and the customer seating area. No live roaches were observed during this visit. The manager was aware of the complaint. In addition, a routine inspection was conducted. Please review the following comments:
1. All critical violations were corrected during inspection
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. TPHC was agreed upon during inspection.
3. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly. .FAX A COPY OF THE LAST PEST CONTROL REPORT, TO MY ATTENTION, AT THE HEALTH DEPARTMENT WITHIN 10 DAYS.
5. Grease trap is located on the floor at the 3 vat sink and is cleaned every 2 weeks;, filters are changed every 2 weeks. .
6. Water heater is AO Smith BTC199930 190000 BTU. Warewasher is Cleanware I, sanitizing at 50ppm of chlorine.
7. Sanitizer for 3 vat sink is chlorine at 50PPM
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
9. consumer advisory is applicable and noted on menu
***Failure to correct and maintain cited violations may result in additional corrective action being taken.*** If you have any questions, please call 703-246-8442

April 10, 2008 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct follow-up inspection to the critical procedure inspection conducted on 3/27/2008. Please review the following:

1. At the time of my arrival the dessert case was observed not in use, per CFM, the unit is to be removed. The 1 door prep refrigeration has been removed out of the kitchen.
2. The only items observed on the steam table were those used for breakfast and they were found holding at the proper temperature. Per the cook, all the items are now placed reheated on the range, prior to being placed on the steam table. However, the items from the previous night, taken from the steam table were found at temperatures of 49-55F. It was determined that these items had not been properly cooled.
3. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. PHF must cool from 135F to 70F within 2 hours, then from 70F to 41 F with in 4 hours.
4. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
5. Per CFM, a new menu is in the process of being produced. A copy of the new menu with the consumer advisory and disclosure shall be faxed or emailed to my attention by Friday, 4/10/2008.

***Note: Thermostat was adjusted on pizza prep unit. ***

March 27, 2008 (Critical Procedures)


Violations: Comments:
Food temp. cont.-
tuna in walk in - 36F, meatballs cooling in pizza prep - 86F, cheese in pizza prep - 38F, butter in server station- 63F, cheesecake in dessert case - 51F, half/half in server station- 62F, stuffed peppers in walk in - 38, noodles in walk in-36F
This visit was made to conduct a critical procedures inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 4/7/2008.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses. ***Handouts provided***
4. Professional Pest Control Company services twice monthly.
5. Warewasher is Cleanware I, sanitizing at 50ppm of chlorine.
6. Sanitizer for 3 vat sink is chlorine.
7. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

September 20, 2007 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow-up inspection to the routine inspection conducted on 9/10/2007. Please review the following:
1. All critical violations have been addressed and were observed corrected at the time of the my visit.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. Properly label all items on salad bar.
3. Please remember that ALL refrigeration equipment must be able to maintain an ambient air temperature and PHFs temperatures of 41F or below by January 2008.
4. Please correct all remaining violations within 80 days.

September 10, 2007 (Routine)


Violations: Comments:
Food temperatures cont:
half/half - server's station 66F;
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 9/20/2007.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly, last date of service was 8/9/2007.
5. Grease trap is located on the floor at the 3 vat sink and is cleaned every 2 weeks. Hood system last serviced on 7/13/2007, filters are changed every 2 weeks. .
6. Water heater is AO Smith BTC199930 190000 BTU. Warewasher is Cleanware I, sanitizing at 50ppm of chlorine.
7. Sanitizer for 3 vat sink is chlorine.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

March 12, 2007 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection. All remaining refrigeration violations must be corrected immediately. Please fax a copy of the completed service report to the Health Department. Additionally, fax a copy of CFM card to the Health Department within 10 days.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
4. Professional Pest Control Company services every 2 weeks. No activity/evidence noted today.
5. Grease trap is located on the floor under the 3-vat sink and is cleaned weekly.
6. Water heater is AO Smith BTC 199930 190000 BTU. Warewasher is Cleanware, CW-1, chlorine sanitizing (unit was tested and found to operating per manufacture specifications)
7. Sanitizer for 3 vat sink is chlorine.
8. Review reheating process. Excessive time for reheating of potentially hazardous foods for hot-holding is a contributing factor to foodborne illness. If food is not rapidly reheated in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

September 12, 2006 (Critical Procedures)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly.
5. Grease trap is cleaned weekly.
6. Water heater is same as file. Per CFM, there may a replacement of the water heater, please contact the Health Department with specifications of the new unit, prior to installation.
7. Sanitizer for 3 vat sink is chlorine. Warewash machine is the same as file, the unit was tested and found to be sanitizing at the proper concentration.
8. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. PHF must cool from 140F to 70F within 2 hours, then from 70F to 41 F with in 4 hours.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

June 21, 2006 (Follow-up)


Violations: Comments:
The purpose of this visit was to followup on an inspection from 6/14/06.
The 3DR pizza prep unit has been replaced with a Silver King 2DR pizza prep unit. A new 3DR unit is on order. The sandwich unit in the kitchen has been serviced and is maintaining ambient air temp of less than 41F. Foods on the prep top were also observed cold holding at less than 41F. Thank you for your efforts to improve the refrigeration situation.
Effective immediately, time as the public health control will be used for the pasta salads, pepperoni, bean salads, cottage cheese and dressings on the buffet. A chart will be used to indicate start and discard times, per day. The chart will match the items on the buffet. It was agreed that 10:30am will be the start time and 2:30pm will be the discard time for the listed items. If items are replaced with a new portion, those items will be listed at a new start time on the chart. Under time as the public health control process, NO LEFTOVERS will be placed in the refrigerators for re-use, either the same day or the next day.
Other suggestions:
1) store a can of tuna in the walkin overnight so ingredients of tuna salad will be cold when it is made.
2) use the freezer to cool items quickly to 41F after they were made at room temperature.
3) when cooling lasagna, soup, chili, sauces and other items to be re-heated later it is necessary to monitor the temperature and the times of cooling. Hot items must cool from 140F to 70F in TWO hours. Then they must cool to 41F in another FOUR hours. Be proactive: shallow pans, small portions, use of the freezer, use of ice baths and ice wands all are methods which can help with cooling.
The next full inspection will be in August, as a followup to some maintenance issues.

June 13, 2006 (Follow-up)


Violations: Comments:
The purpose of this visit was to followup on an inspection from March 7, 2006. Some items have been corrected. Thank you.
Three refrigeration units - buffet, pizza prep and top of sandwich prep - are not maintaining foods at 41F or less. The pizza prep continues to be a problem. Repair it immediately to maintain 41F. DO NOT USE this unit until it is working properly. If the unit will not maintain 41F, replace it. Internal temperature of 55F is unacceptable. Not monitoring the temperature of unit that is not working properly is also not acceptable.
CFM/manager must be PROACTIVE in monitoring the temperatures of the foods in/on these units. Purchase MANY food thermometers. Place them in foods at the buffet unit, the pizza prep top and the sandwich prep top(right side). If the temperature is above 45F, switch the foods with items from the walkin that have been kept at 41F. It is also recommended that after the lunch rush, items on the sandwich prep and the buffet unit be replaced. Do not wait until 5pm.
There will be another followup inspection on items other than food prep - wall in dishwasher area, etc. - on August 10. At that time all facility related corrections must be completed.
The refrigeration units referred to above must be repaired immediately. There will. be a followup on those units in 7 days.

March 07, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. The backflow prevention device(s) must be installed within 72 hours. Please contact the Health Department the installation is complete.
The following recommendations are made:
1) Provide ALL cooks/chefs with food thermometers. Temperatures must be monitored along the hot hold area as well as along the buffet and the cold hold prep areas.
2) Do not double pan at the cold buffet table. It is better to have refrigerated air around the pans(total cooling) than placing the pans on ice(bottom-only cooling).
3) Use proper cooling procedures to reduce hot food to 70F within 2 hours and to 41F in another 4 hours. See comments above for suggested methods.
4) When reheating items in the microwave, use thermometer periodically to assure that food was heated to 165F.
5) Do not use the pizza prep unit until it has been serviced to maintain 41F ambient air temperature.
There will be a followup inspection in approximately 90 days. At that time ALL violations above must be corrected. This includes the wall repair in the back room.
Water heater: A.O. Smith BTC 199 930; 190000BTU; 172.7gph recovery rate.
Dishwasher: Cleanware model CW-1; low temp; chlorine sanitizer

December 07, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Temperatures of foods in refrigeration units were acceptable with the exception of the sld bar items such as dolma and potato sld. The unit will most likely need servicing as there was no locatable thermostat adjuster.
Please attend to the critical violations listed above and have them corrected at your earliest convenience. If salad buffet does not maintain items in the low 40s F then you should not have the self serve buffet operational.
If after service by a technician the unit is not operating within acceptable parameters you may choose to begin
a Time as a Public Health Control Variance pending approval from the Health Dept.
COOKING, REHEATING & HOLDING TEMPERATURES:
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
HANDWASHING REMINDER:
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: AOSMith, BTR 410 A; 190,000 BTUs; recovery rate is 208 Gallons per Hour.
Dishwasher: chemical dish machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: included in menu

December 07, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Temperatures of foods in refrigeration units were acceptable with the exception of the sld bar items such as dolma and potato sld. The unit will most likely need servicing as there was no locatable thermostat adjuster.
Please attend to the critical violations listed above and have them corrected at your earliest convenience. If salad buffet does not maintain items in the low 40s F then you should not have the self serve buffet operational.
If after service by a technician the unit is not operating within acceptable parameters you may choose to begin
a Time as a Public Health Control Variance pending approval from the Health Dept.
COOKING, REHEATING & HOLDING TEMPERATURES:
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
HANDWASHING REMINDER:
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: AOSMith, BTR 410 A; 190,000 BTUs; recovery rate is 208 Gallons per Hour.
Dishwasher: chemical dish machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: included in menu

July 08, 2005 (Follow-up)


Violations: Comments:
This visit was made to conduct a follow-up inspection. Please review the following comments:
1. Substantial compliance observed at time of follow-up.
2. Please correct remaining violations before the next inspection.
If you have any questions, please contact me. Thank you.

June 28, 2005 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection to verify that pizza prep has been repaired and is maintaining an ambient air temperature of 45F or below. Please review the following comments:
1. Pizza prep observed at 45F.
2. Another follow-up will be conducted on 07.05.05 to verify 100% compliance.
Correct all violations before the next follow-up.

June 27, 2005 (Follow-up)


Violations: Comments:
Another follow-up will be conducted tomorrow to verify that pizza prep is working properly. Please relocate all PHF's until the unit has been repaired. Have unit repaired immediately.
Correct as many other violations as possible overnight as well.
Another follow-up may be conducted to verify 100% compliance.
CORRECT ALL VIOLATIONS SO THAT A NOTICE OF VIOLATION IS NOT NECESSARY!!
Copy of report was left with CFM, so no excuses will be accepted.

June 13, 2005 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. Due to large number of violations, a follow-up will be conducted within the next ten days, on or about 06.23.05. Correct as many violations as possible within this time. Beware of REPEAT violations. Correct these violations immediately so that enforcement action is not necessary. All repeat violations are now flagrant and are subject to a notice of violation.
3. Refrigeration technician arrived on site to service all cooling units. He advised that the walk-in is working properly and was simply on the defrost cycle. He is going to replace the curtains to help the unit maintain its ambient air temperature.
The pizza prep is currently being worked on. He plans to repair the dessert unit and freezer tonight after the establishment closes. Neither unit was in use at time of inspection.
Recommendations were made on how to use the cold hold buffet line optimally.
Please fax copy of invoice of service to the Health Department once the units are working. Do not store any PHF's in the pizza prep until it is working properly.
4. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
5. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
6. Professional Pest Control Company services twice/month. No activity/evidence noted today.
If you have any questions, please contact me. Thank you.
No change in the hot water heater or dishmachine.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.
OTHER REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Maintain pest control services as needed. Keep records of all services provided.
5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
7. All employees handling food shall wear proper hair restraints at all times.
8. Purchase chlorine test strips to ensure that the sanitize solution you use in your three compartment sink and in your sanitize buckets is 50ppm-100ppm.
IMPORTANT:
1. Store all raw meat that may come into the establishment below ready to eat food within refrigeration and freezer units.
2. Maintain all containers of toxins labeled with the name of their contents so that they may not become confused for another product.
3. Maintain all food covered within refrigeration and freezer units while not in use and while not cooling.
4. Date mark all food and opened packages kept longer than 24 hours with a "CONSUME BY" date.

December 17, 2004 (Routine)


Violations: Comments:
\This visit was made to conduct a routine inspection. Please review the following comments:
1. Add the required Consumer Advisory to the menu within thirty (30) days. Fax copy of revised menu prior to mass production to the Health Department for review (703.385.9568).
Have pizza prep unit serviced. Please fax copy of invoice of service to the Health Department once the unit is capable of maintaining an ambient air temperature of 41F or below. Do not store any PHF's in the unit until it is repaired.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
5. Professional Pest Control Company services weekly.
6. Grease trap is cleaned every couple of months by employee.
If you have any questions, please contact me. Thank you.
No change in hot water heater or dishmachine.
Fax copy of specification for new hot water heater if one is to be installed.

June 03, 2004 (Follow-up)


Violations: Comments:
This visit was made to conduct a follow-up inspection. Please review the following comments:
1. Air gap has been provided to the sanitizing basin of the three compartment sink. All critical violations have been corrected.
2. All remaining violations are awaiting parts/on order and will be corrected once the parts arrive.
3. Thank you for your cooperation.
4. If you have any questions, please contact me. Thank you.

May 20, 2004 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Provide the necessary air gap to the sanitizing basin of the three compartment sink within the next fourteen (14) days. A follow-up inspection will occur on or about 06.04.04. Correct as many remaining violations as possible within that time as well.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
4. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
5. Professional Pest Control Company services monthly. No activity/evidence noted today.
6. Grease trap is cleaned every other week.
7. If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: AO Smith BTC 199.930
199,000 BTU
Recovery Rate: 172gph of 120F water @ an 80F rise.
~~Dishmachine information:
Model: Cleanware I
Chlorine @ 50ppm. Test kit on site and was verified.
Temps. Cont.:
Meat sauce in walk-in 67F
Turkey in single door prep #1 45F
Tuna in single door prep #2 45F
Ham in single door prep #2 38F

April 09, 2003 (Routine)


Violations: Comments:
The following measurements are recorded:
-Kitchen handsink (110F)
-Handsink by 3-vat (110F)
-Women's restroom (110F)
-Men's restroom (110F)
-Low profile refrigerator (ambient 44F, tuna 45F)
-Low profile refrigerator (ambient 36F, ham 46F)
-Steam table (gravy 140F, chicken and rice soup 148F)
-Low profile refrigerator (ambient 37F, raw hamburger 33F)
-Grilled onions (74F)
-3-door refrigerator (ambient 35F, integrated 32F, cream cheese 40F)
-Reach-in freezer (all items frozen)
-3-door pizza prep refrigerator (ambient 54F, ham 52F, counter top sausage 60F)
-True 3-door freezer (integrated 0F, all items frozen)
-Gyro on spit (146F)
-Walk-in refrigerator (integrated 40F, ambient 46F, chili 145F)
-2-door freezer (all items frozen)
-Salad bar (ambient 42F, rice pudding 44F, eggs 43F)
-Triple S Termite/Pest Control (800-457-3785) treated facility on 2/21/2003, noted some minor cockroach activity.
-Water heater is an AO Smith BTC-199-930 that uses 199,000 BTU of natural gas to generate 172 gallons of hot water per hour.
-Dishmachine is a Cleanware I that washes at 90F (50s), dwells (20s), rinses at 100F, (20 s) and dispenses 50 ppm of chlorine bleach.
-This is a routine inspection, all violations must be corrected by April 19, 2003. Questions ? 703-246-2344

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