TGI Fridays #1042, 12249 Fair Lakes Promenade, Fairfax, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: TGI Fridays #1042
Address: 12249 Fair Lakes Promenade, Fairfax, Virginia
Total inspections: 20
Last inspection: Aug 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: peppers observed cooling in walk-in tightly covered with condensation. It was made 1.5 hours ago.
  • 4-501.11(A) - Bar dish machine is releasing water onto ground. May cause roach harborage conditions and degredation of floor tiles.
  • 4-501.11(B) - Gasket on ice machine needs to be replaced.
August 17, 2009Routine03Details / Comments
  • 4-702.11 - Corrected During Inspection Critical Repeat Because dish machine had run out of chlorine sanitizer, the dishes were not being sanitized after washing.
  • 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Chlorine sanitizer container to dish machine was empty.
February 09, 2009Critical Procedures20Details / Comments
  • 4-702.11 - Corrected During Inspection Critical items in the dishmachine at the bar are not being sanitized; there is no sanitizer being pumped into the dishmachine.
  • 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. No sanitizer is being pumped into the machine.
January 28, 2009Critical Procedures20Details / Comments
  • 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: mushroom butter and other sauces on the top drawer located under the steam table on the cookline.
  • 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Frying pans
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, grease , and/or other debris: Oil filtering equipment, compartments under deep fryers.
  • 6-501.12(A) - Observed that the floors under cooking equipment such as stoves, grills and other equipment such as refrigerators, prep tables, storage cabinets, storage shelving in thew dry storage room, are in need of cleaning. Debris and grease noted on floors at some locations.
August 21, 2008Routine14Details / Comments
No violation noted during this evaluation. January 24, 2008Follow-up00Details / Comments
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Observed that the plates, cups and utensils that were put in the warewasher were not sanitized.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Observed no chlorine on the test strip after the utensils came out of the warewasher.
  • 5-205.15(B) - Critical Plumbing connections under the warewashing machine piping are leaking.
January 23, 2008Critical Procedures30Details / Comments
  • 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths after use was noted at the cookline.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged: Cookline refrigerators.
  • 4-601.11(C) - The external surfaces of the bulk food bins, the compartment at the fryer on the cookline, and cabinet under soda fountain at the bar were observed soiled with an accumulation of dust, food residue, and/or other debris:
  • 5-205.11(A) - The handwashing facility located at the bar is blocked with an over sized trash container, preventing access by employees for easy handwashing.
  • 5-205.15(B) - Critical The faucet head at the back area 3-compartment sink is missing.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container and liquid grease containers were uncovered.
  • 6-202.11(A) - Light bulbs on the ceiling in the pantry area and the dish machine area are not covered by a protective shielding.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the bar handwashing sink.
  • 6-301.12(A) - Observed that paper towels were not provided at the kitchen hand sink and at the bar.
  • 6-301.14 - Corrected During Inspection Observed that the signs that notifies food employees to wash their hands are not written in English language.
  • 6-501.11 - Observed that the floor at the bar is not maintained in good repair.
  • 6-501.12(A) - Corrected During Inspection Observed that the toilet fixtures in the women's' restroom were in need of immediate cleaning. The floor inside the walk-in freezer as needs cleaning.
June 15, 2007Routine111Details / Comments
No violation noted during this evaluation. July 24, 2006Complaint00Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered ice cream at bar station.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-305.11A2 - Repeat Ice was exposed to a open hose line that could contaminate it.
  • 3-501.15A - The methods used for cooling chicken wings and corn relish need improvement. The wings were stacked in closed containers at greater than 4 inches depth.
  • 3-501.16B - Critical Repeat Corn relish at salad station was observed at 47F. It had been prepared about three hours prior.
  • 3-701.11A - Corrected During Inspection Critical The half ham sandwich stored at 49F in china cooler was uncovered and not desirable for consumption based on temperature storage.
  • 4-201.11 - The silverware portable containers have eroding plastic surfaces.
  • 4-501.11A - Repeat Teflon pan surfaces were deteriorated and no longer usable.
  • 4-501.11B - The door gasket of the walk in freezer and cooler were torn.
  • 4-903.11A - Clean linens in shed were uncovered and some were less than 6 inches off floor.
  • 6-501.111D - Harborage conditions exist in outdoor over the unfinished plywood floor.
April 04, 2006Routine38Details / Comments
  • 3-101.11 - Corrected During Inspection Critical A tray of raw chicken was found at 55-68 F.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered appetizer was seen in the walk in freezer.
  • 3-304.15A - Single-use gloves saved for reuse.
  • 3-305.11A2 - Corrected During Inspection Cooling rack was located next to insect control device which could have resulted in contamination of food.
  • 3-306.12A - The bar cherries and stawberries condiments are not stored or dispensed in a manner to prevent contamination.
  • 3-501.16B - Critical The following items were held between 45-50 F:- chicken wings- gallon milk at bar unit- thawed chicken pieces.
  • 4-301.11 - Silver king unit and bar refrigeration units were not maintaining foods at 45 F or less.
  • 4-501.116 - A bucket of sanitizer had been set up without addition of chemical sanitizer.
  • 4-501.11A - A commercial refrigeration unit used to store raw chicken was not operating.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - sides/tops of oil fryer- inside top panel of ice machine near office
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:-rubbermaid plastic containers holding sour drink mix.
  • 5-202.12A - Water from the handwashing sink at men's room was measured at a temperature less than 110F.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine located near oooler. Backflow device at utility sink is leaking.
  • 5-501.113B - Corrected During Inspection Outside refuse container door was open.
  • 6-303.11C - Two commercial light bulbs under ventilation hood were not functioning.
September 23, 2005Routine411Details / Comments
3-302.11A4 - Corrected During Inspection Critical Repeat Cocktail fruit slices were uncovered.July 26, 2005Complaint10Details / Comments
  • 2-401.11A - Corrected During Inspection Critical An uncovered beverage container used by staff was seen in the kitchen.
  • 3-305.11A3 - Corrected During Inspection Fudge topping stored less than 6" above the floor.
  • 4-501.11B - The door gaskets of the walk in freezer and refrigerator are damaged.
May 05, 2005Critical Procedures12Details / Comments
  • 3-501.16B - Critical Chicken was at 50 F.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 4-301.11 - Corrected During Inspection Drawers containing chicken , cheese etc were not cooling items properly.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered brocolli was seen outside the walk in cooler.
  • 5-205.15B - The hand sink by the office is missing a hot water knob.
  • 43.1-3-4 - CFM left his card at home.
December 15, 2004Routine24Details / Comments
No violation noted during this evaluation. June 16, 2004Follow-up00Details / Comments
  • 4-502-11A - The surfaces of the cutting boards were noted to be in a state of disrepair and condition preventing the equipment to be used as designed or cleaned and sanitized.
  • 5-501.16C - Repeat There is no refuse container at the area immediately adjacent to the hand sinks located in the kitchen.
  • 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  • 5-202.12B - Repeat A mixing valve was observed used at the handwashing sinks located in the kitchen.
  • 4-601.11C - Repeat The interior upper surfaces of the dishmachine were observed accumulating limescale.
  • 4-204.112B - Repeat There was no temperature measuring device located in the cooling unit at front service line
  • 4-501.11A - Repeat The surface of the cold holding prep units did not have the designed lids or lids on food containers and was observed in a state of disrepair and damaged, making it difficult to maintain proper temperatures.
May 10, 2004Follow-up07Details / Comments
  • 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Observed cell phone, coats and other items stored on dishmachine and prep counters
  • 5-205.11B - The handwash station next to dishwashing area is being used for purposes other than washing hands. Observed food debris in the basin and it was extremely soiled.
  • 4-502.11A - Cutting boards were observed in need of repair and in a condition preventing effective maintenance and easy cleaning.
  • 6-501.12A - The kitchen, particularly under equipment and around the cookline was noted in need of cleaning.
  • 4-501.114A - Critical Repeat Chlorine sanitizing solution used for the dishmachine was not at an acceptable concentration or not present at all.
  • 3-304.12 - Dispensing utensils improperly stored between use. The ice scoopers were either stored on a dirty surface or in the ice with handles toucing the ice.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. All kitchen hand sinks did not have signs.
  • 4-602.11E - Repeat Surfaces of the can opener blade whic comes in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
  • 5-501.16C - There is no refuse container at the area immediately adjacent to the several hand sinks in the kitchen.
  • 4-601.11A - Critical The counter surfaces in front of and surrounding the food containers in the cold hold preparation units were observed soiled and not sanitized.
  • 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed beer bottles in the ice used for drinks.
  • 7-202.12A - Critical The sanitized chloring solution was not being used in accordance with law or the manufacturer's use directions. The concentration exceeded 200ppm
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 4-904.13A - Preset tableware was observed unprotected from contamination.
  • 5-202.12B - A mixing nozzle valve was observed used at the handwashing sinks located making it difficult to properly wash hands.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. The interior and exterior of dishmachine.
  • 4-204.112B - Repeat There was no temperature measuring device located in several cooling units
  • 3-304.14B2 - Wiping cloths improperly stored between use. Cloths were stored on top of countertops and not in sanitized solution.
  • 3-304.14D - Heavily soiled wiping cloths in use.
  • 3-501.16B - Critical Repeat Boiled eggs, sour cream and other items on the surface part of the cold prep unit were observed cold holding at improper temperatures. (58F)
  • 4-501.11A - The prep refrigeration units were observed in need of repair or damaged. The covers for surface units were missing making it difficult to keep items at proper temperatures. Also the baffles for the dishmachine were not installed properly.
April 08, 2004Routine417Details / Comments
No violation noted during this evaluation. September 22, 2003Follow-up00Details / Comments
43.1-3-5 - Critical Establishment was not following the Boil Water Notice.September 20, 2003Complaint10Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use. Knife wedged between units at bar.
  • 4-501.11A - Under counter unit (UCU) at bar was observed cold holding at 55F - 68F.
  • 4-904.13A - Preset tableware was observed unprotected from contamination.
  • 43.1-3-3A - Critical No certified food manager present.
April 04, 2003Follow-up13Details / Comments
  • 4-402.11A - Repeat The prep area 3 vat sink and warewashing machine are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-904.11A - Unwrapped straws were provide throughout establishment.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the dry storage area.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
  • 4-602.11E - Surfaces of the ice machine and can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-901.11A - Plastic and metal lexans were not found stacked while wet after cleaning and chemical sanitization.
  • 4-501.11B - The door gasket of the following are damaged:bar under counter unit, drawers units on the cookline, and lowboy unit.
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  • 3-501.16B - Critical Repeat Raw and cooked chicken cold holding at improper temperatures.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 4-501.12 - The cutting board(s) along the sandwich prep unit by office are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 43.1-1-5A - Critical Observed bare hand contact with bread and potato after touching raw food item.
  • 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was 135F.
  • 4-204.112B - There was no temperature measuring device located in the bar counter top unit.
  • 4-101.11D - Observed broken and damaged plastic lexans.
  • 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
April 03, 2003Routine614Details / Comments

August 17, 2009 (Routine)



Violations:
  • 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: peppers observed cooling in walk-in tightly covered with condensation. It was made 1.5 hours ago.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 4-501.11(A) - Bar dish machine is releasing water onto ground. May cause roach harborage conditions and degredation of floor tiles.
    Please repair.
  • 4-501.11(B) - Gasket on ice machine needs to be replaced.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Comments:
The purpose of this visit was to conduct a routine inspection.
Gloves used appropriately. Handwashing observed throughout inspection. No evidence of pests. Pest control conducted regularly.
If you have any questions, please feel free to contact me.
Water heater - AO Smith BTR 500 410 500,000 BUT
Dish machines - Ecolabs (cannot read label) both reading at 50-100 ppm.

February 09, 2009 (Critical Procedures)



Violations:
  • 4-702.11 - Corrected During Inspection Critical Repeat Because dish machine had run out of chlorine sanitizer, the dishes were not being sanitized after washing.
    Chlorine sanitizing solution was refilled and test strip proved dishes are now being sanitized. In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Chlorine sanitizer container to dish machine was empty.
    Dish machine chemicals shall be maintained so that they are never empty. Please check at a more regular frequency to ensure this violation is not repeated. Equipment, utensils, dish wares, glass wares, etc. shall be sanitized at a concentration of at least 50-100ppm of chlorine.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During interview with manager, it was noted that another manager called in sick tonight with symptoms of foodborne illness. The management staff on duty excluded employee from coming to work. This is appropriate. Please note that the employee may not return to work until 24 hours after last symptom has ended. Handouts on foodborne illnesses (big 5) and employee health decision tree were given in both English and Spanish.
Hood system cleaned every month. Filters cleaned nightly. Grease trap cleaned every 3 months. Food vendors approved. Employee health policy followed is based on Fairfax County Health Dept. Pest control monthly. No pests noted today.
Foods received in morning hours. Temperatures taken. Management very knowledgeable about foodborne illness and reasons for exclusion as well as cooking temperatures, etc.
Please continue to follow good food safety practices. Hand washing is key to maintaining a high standard in food safety. It is the manager's duty (and each employee) to monitor hand washing of one another.
It is recommended that you increase frequency of cleaning dish racks near dish machine. Cold holding, cooling, and cook temperatures were excellent.

January 28, 2009 (Critical Procedures)



Violations:
  • 4-702.11 - Corrected During Inspection Critical items in the dishmachine at the bar are not being sanitized; there is no sanitizer being pumped into the dishmachine.
    The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. No sanitizer is being pumped into the machine.
    Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
Comments:
This is a Critical Procedures inspection at this full service restaurant. There are five CFMs. Consumer Advisory is printed on menus (regular and takeout) as required. Excellent cold and hot food temperatures observed today.
Kitchen dishwashing machine is a Jackson/Ecolab chemical sanitizer, ES4400.Bar dishmachine also a chemical sanitizer, Ecolab Little Caesar 5000. Pest control monthly. Grease trap cleaned under contract quarterly. Hood system cleaned at least twice annually.
Non-critical items noted:
Dishmachine data plate needs updating (kitchen)
No soap and towels at bar handsink; trash can blocks handsink (note these were cited on a previous routine inspection)
Employees are not testing bar dishmachine sanitizer
French fries are defrosting since the drawer was left open..

August 21, 2008 (Routine)



Violations:
  • 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: mushroom butter and other sauces on the top drawer located under the steam table on the cookline.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
    A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Frying pans
    The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, grease , and/or other debris: Oil filtering equipment, compartments under deep fryers.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 6-501.12(A) - Observed that the floors under cooking equipment such as stoves, grills and other equipment such as refrigerators, prep tables, storage cabinets, storage shelving in thew dry storage room, are in need of cleaning. Debris and grease noted on floors at some locations.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Maintain floors in all areas in clean condition. Clean floors thoroughly and more frequently.
Comments:
This was a routine inspection. Correct all violations immediately. Food contact surfaces were noted to be very clean. No bare hand contact with ready-to-eat food was noted and no mishandling of food was observed. No visible evidence of roaches and other pest was noted at the time of this visit.
Discussion with the certified food manager revealed the following:
No illness among food handlers and other employees reported in the past few weeks.
Pest control services are being provided monthly and as needed
Grease traps are being maintained by a commercial liquid waste hauling company.
The hood system is cleaned regularly by a commercial cleaning company.
The dish washing machine was checked and noted to be operating properly.

January 24, 2008 (Follow-up)

Comments:
The purpose of this visit is a follow-up to check on the correction of the critical violations. All violations were corrected. Thank you.

January 23, 2008 (Critical Procedures)



Violations:
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Observed that the plates, cups and utensils that were put in the warewasher were not sanitized.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Observed no chlorine on the test strip after the utensils came out of the warewasher.
    Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
  • 5-205.15(B) - Critical Plumbing connections under the warewashing machine piping are leaking.
    A plumbing system shall be maintained in good repair.
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Wet wiping cloth bucket contains a solution which is 400 ppm quaternary ammonia (Oasis 146).
Hot water heater: A.O. Smith
Dishmachine: Ecolab
Grease barrel: Valley Protein
Vent/ filters cleaning: monthly/nightly
Pest Control service: monthly
Consumer Advisory: in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

June 15, 2007 (Routine)



Violations:
  • 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths after use was noted at the cookline.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged: Cookline refrigerators.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-601.11(C) - The external surfaces of the bulk food bins, the compartment at the fryer on the cookline, and cabinet under soda fountain at the bar were observed soiled with an accumulation of dust, food residue, and/or other debris:
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 5-205.11(A) - The handwashing facility located at the bar is blocked with an over sized trash container, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-205.15(B) - Critical The faucet head at the back area 3-compartment sink is missing.
    A plumbing system shall be maintained in good repair. Replace the missing faucet head.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container and liquid grease containers were uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 6-202.11(A) - Light bulbs on the ceiling in the pantry area and the dish machine area are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the bar handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-301.12(A) - Observed that paper towels were not provided at the kitchen hand sink and at the bar.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-301.14 - Corrected During Inspection Observed that the signs that notifies food employees to wash their hands are not written in English language.
    Provide signs that are in English .You may add other languages as needed .
  • 6-501.11 - Observed that the floor at the bar is not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Corrected During Inspection Observed that the toilet fixtures in the women's' restroom were in need of immediate cleaning. The floor inside the walk-in freezer as needs cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
This was a routine inspection. Correct critical violations immediately. No temperature violations were noted and no mishandling of food was found. Food contact surfaces were very clean. No evidence of pest presence was observed at the time of this visit.
The hood system filters are being cleaned daily by employees and appeared very clean. The grease traps are being g cleaned once every 12 weeks by a liquid waste hauling company. Most recent service was provided on May 17, 2007. Pest control services are being provided monthly
hot water temperature at sinks checked was noted to be within acceptable limits. Water heater was unchanged. Water heater model - AOSmith, model BTR 500 a100; 500000 BTUs; recovery rate is 550 Gallons per hour. Jackson Dish Machine Tested for chlorine concentration and noted to have 100 ppm.

July 24, 2006 (Complaint)

Comments:
Today's visit i to investigate a complaint about an insect found in a beverage by a customer, On Friday, 7/21/06, our office received a report indicating that an insect/fruit fly, was noted in a drink of a customer. The customer further reported hat when she brought the incident to the attention of the manager on duty, the manager responded that he customer should expect such incidents at bars.
IO have discussed the incident with the manager on duty today who told me that management was aware of the incident and appropriate corrective actions are being taken.
Inspection of the drains at he bar and else where within the facility saw no insects. However, I have advised manager to maintain all drains in clean conditions and unclogged at all times. Manager has also been advised to provide an air gap at the drain under the 3-vat sink at the bar.Original air-gap at the drain has been removed and it needs to be reinstalled. The facility as a whole must be free of insects as they are capable of transmitting diseases to humans.
Manager promised to fully comply.

April 04, 2006 (Routine)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered ice cream at bar station.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A2 - Repeat Ice was exposed to a open hose line that could contaminate it.
    Store ice so that it is not exposed to dripping cooling line water.
  • 3-501.15A - The methods used for cooling chicken wings and corn relish need improvement. The wings were stacked in closed containers at greater than 4 inches depth.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16B - Critical Repeat Corn relish at salad station was observed at 47F. It had been prepared about three hours prior.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-701.11A - Corrected During Inspection Critical The half ham sandwich stored at 49F in china cooler was uncovered and not desirable for consumption based on temperature storage.
    Recondition or discard food that is found to be unsafe, adulterated or not honestly presented.
  • 4-201.11 - The silverware portable containers have eroding plastic surfaces.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-501.11A - Repeat Teflon pan surfaces were deteriorated and no longer usable.
    Replace pans and discard those no longer usable.
  • 4-501.11B - The door gasket of the walk in freezer and cooler were torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-903.11A - Clean linens in shed were uncovered and some were less than 6 inches off floor.
    Store items covered, in a clean, dry location more than 6 inches off floor.
  • 6-501.111D - Harborage conditions exist in outdoor over the unfinished plywood floor.
    Eliminate harborage conditions by preventing areas where rodents can dwell.
Comments:
The purpose of the visit was to conduct a routine inspection.
Food temperatures observed -
Cold 41F-44F chicken shrimp and other items
Hot 140F b
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - 6 hour rule observed
Documentation -
Foods are received and evaluated by Mgr
Consumer advisory - in place
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine -jackson Heat sanitizing -ok
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.
CDC Risk Factors –
Unapproved food source improper time temperature relationships
Inadequate cooking temps poor personal hygiene
Contaminated equipment

September 23, 2005 (Routine)



Violations:
  • 3-101.11 - Corrected During Inspection Critical A tray of raw chicken was found at 55-68 F.
    The chicken was discarded as it was not considered to be safe.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered appetizer was seen in the walk in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.15A - Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 3-305.11A2 - Corrected During Inspection Cooling rack was located next to insect control device which could have resulted in contamination of food.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. Consider installing a splash guard between control device or handsinks and cooling rack.
  • 3-306.12A - The bar cherries and stawberries condiments are not stored or dispensed in a manner to prevent contamination.
    Protect condiments by keeping them in dispensers that are covered and designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
  • 3-501.16B - Critical The following items were held between 45-50 F:- chicken wings- gallon milk at bar unit- thawed chicken pieces.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - Silver king unit and bar refrigeration units were not maintaining foods at 45 F or less.
    Adjust or recharge units. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.116 - A bucket of sanitizer had been set up without addition of chemical sanitizer.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 4-501.11A - A commercial refrigeration unit used to store raw chicken was not operating.
    A technician is on site and is repairing the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - sides/tops of oil fryer- inside top panel of ice machine near office
    Maintain nonfood-contact surfaces of equipment clean.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:-rubbermaid plastic containers holding sour drink mix.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-202.12A - Water from the handwashing sink at men's room was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine located near oooler. Backflow device at utility sink is leaking.
    ITEM HAS BEEN ORDERED. Provide an approved backflow prevention device.
  • 5-501.113B - Corrected During Inspection Outside refuse container door was open.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-303.11C - Two commercial light bulbs under ventilation hood were not functioning.
    REplace bulb to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Comments:
The purpose of this visit was to conduct a routine inspection. Some foods were found between 45-50 F in the walk in cooler. DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures. It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice.
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.
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.
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 .
Water heater model - AOSmith, model BTR 500 a100; 500000 BTUs; recovery rate is 550 Gallons per hour. Jackson dish machine was recently serviced to calibrate sanitizer levels. Test strip detected 50-100 ppm.
Pest control - keep records on site for review.

July 26, 2005 (Complaint)



Violation: 3-302.11A4 - Corrected During Inspection Critical Repeat Cocktail fruit slices were uncovered.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Complainant stated teh following - WAS AT THE ESTABLISHMENT ON 7/25/05 AROUND 11PM SHE WAS SERVEED A COKE AND WAS ALMOST DONE AND IT HAD NATS ON THE INSIDE OF THE GLASS ON THE ICE AND THE BOTTOM OF THE GLASS, THE MANAGER SAID THEY HAVE HAD PROBLEMS THE NATS IN THE DRINKS.
Extensive pest control preventative treatments have occured in the past two months to combat small fly populations which have tenaciously maintained a small population at the soda machine and bar. Drain treatments, aerosol foggers and other techniques were used. At this time no small flying insects were seen with the exception of a house fly.
EHS believes the treatments have been effective and have combated the insects. None were seen at the soda machine, dish machine, bar or on drying glassware. Case closed.

May 05, 2005 (Critical Procedures)



Violations:
  • 2-401.11A - Corrected During Inspection Critical An uncovered beverage container used by staff was seen in the kitchen.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-305.11A3 - Corrected During Inspection Fudge topping stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-501.11B - The door gaskets of the walk in freezer and refrigerator are damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
Comments:
Please monitor temperatures of Potentially Hazardous Foods during storage, preparation and reheating using a thermometer. Foods in cold holding must remain at 41 F or below in order to be safely utilized in your menu selections. Therefore please pay particular attention to the efficacy of your refrigeration equipment including maintenance. Refrigerators that are placed across from cooking stations have a tendency to be effected by the heat emminating from the oven.And these units are not designed for rapid cooling of foods made in bulk [use the walk in coolers, and/or ice baths for cooling foods.
If foods that are ready to eat such as chicken tenders are stored for more than 24 hours, the labels must include use by dates. All potentially hazardous foods that are ready to eat such as cooked pastas, sauces and meats must have a date of disposition on the label which should be seven days or less from the date the food was prepared. Thank you.

December 15, 2004 (Routine)



Violations:
  • 3-501.16B - Critical Chicken was at 50 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 4-301.11 - Corrected During Inspection Drawers containing chicken , cheese etc were not cooling items properly.
    Make sure all equipment is cooling foods so that internal temperatures are 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered brocolli was seen outside the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 5-205.15B - The hand sink by the office is missing a hot water knob.
    Plumbing systems and components shall be maintained in good repair.
  • 43.1-3-4 - CFM left his card at home.
    Fax a copy of CFM card to number above ASAP.
Comments:
This is a routine inspection of the facility. Please review the following comments-
1. Critical violations should be corrected as soon as possible, preferably within three days.
2. All non-critical violations that are yet to be corrected must be addressed within 30 days.
3. The routine inspection shall be conducted within the next six months. Thank you.

June 16, 2004 (Follow-up)

Comments:
The purpose of today's inspection was to conduct a follow up regarding previous uncorrected repeat violations. After today's inspection all previus violations cited in a follow up inspection were corrected. These include:
4-502.11A--new cutting boards
4-601.11C--interior dismachine clean
4-501.11A--Equipemnt is in working order; it has lids
5-202.12B--Mixing valves removed from hand sink.
4-904.13A--Preset tableware is wrapped
4-204.112B--Thermometers are provided.

May 10, 2004 (Follow-up)



Violations:
  • 4-502-11A - The surfaces of the cutting boards were noted to be in a state of disrepair and condition preventing the equipment to be used as designed or cleaned and sanitized.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanliness per Parts 4-1 and 4-2 of the Food Code.
  • 5-501.16C - Repeat There is no refuse container at the area immediately adjacent to the hand sinks located in the kitchen.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 5-202.12B - Repeat A mixing valve was observed used at the handwashing sinks located in the kitchen.
    Mixing valves are not allowed for provision of water to the handsink due to the difficulty they pose in the proper procedure for washing hands. (Wash and vigorously scrub for 20 seconds) Remove and replace the mixing valve and provide a mixing valve or combination faucet capable of providing an adequate flow of constant water for proper handwashing.
  • 4-601.11C - Repeat The interior upper surfaces of the dishmachine were observed accumulating limescale.
    Maintain nonfood-contact surfaces of equipment clean so the equipment is able to properly sanitize.
  • 4-204.112B - Repeat There was no temperature measuring device located in the cooling unit at front service line
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11A - Repeat The surface of the cold holding prep units did not have the designed lids or lids on food containers and was observed in a state of disrepair and damaged, making it difficult to maintain proper temperatures.
    Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
Comments:
Please correct all remaining violations as soon as possible and no later than June 7, 2004. There will be another follow up inspection after that time. Any concerns or questions contact me at the numbers provided.

April 08, 2004 (Routine)



Violations:
  • 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Observed cell phone, coats and other items stored on dishmachine and prep counters
    CORRECTED DURING INSPECTION. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
  • 5-205.11B - The handwash station next to dishwashing area is being used for purposes other than washing hands. Observed food debris in the basin and it was extremely soiled.
    CORRECTED DURING INSPECTION. The handwash facility identified above is to be used for washing hands only.
  • 4-502.11A - Cutting boards were observed in need of repair and in a condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 6-501.12A - The kitchen, particularly under equipment and around the cookline was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-501.114A - Critical Repeat Chlorine sanitizing solution used for the dishmachine was not at an acceptable concentration or not present at all.
    CORRECTED DURING INSPECTION. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 3-304.12 - Dispensing utensils improperly stored between use. The ice scoopers were either stored on a dirty surface or in the ice with handles toucing the ice.
    CORRECTED DURING INSPECTION. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. All kitchen hand sinks did not have signs.
    CORRECTED DURING INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 4-602.11E - Repeat Surfaces of the can opener blade whic comes in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
    Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 5-501.16C - There is no refuse container at the area immediately adjacent to the several hand sinks in the kitchen.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 4-601.11A - Critical The counter surfaces in front of and surrounding the food containers in the cold hold preparation units were observed soiled and not sanitized.
    CORRECTED DURING INSPECTION. Clean and sanitize these surfaces for food contact.
  • 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed beer bottles in the ice used for drinks.
    CORRECTED DURING INSPECTION. Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 7-202.12A - Critical The sanitized chloring solution was not being used in accordance with law or the manufacturer's use directions. The concentration exceeded 200ppm
    CORRECTED DURING INSPECTION. The chlorine sanitizing solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. (50ppm minimum ---100ppm maximum)
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    CORRECTED DURING INSPECTION. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-904.13A - Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 5-202.12B - A mixing nozzle valve was observed used at the handwashing sinks located making it difficult to properly wash hands.
    mixing valves are not allowed because they make it difficult to properly wash hands. Remove and replace the mixing valve and provide a faucet capable of providing an adequate CONSTANT flow of water at 110F and above.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. The interior and exterior of dishmachine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-204.112B - Repeat There was no temperature measuring device located in several cooling units
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Cloths were stored on top of countertops and not in sanitized solution.
    CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-304.14D - Heavily soiled wiping cloths in use.
    CORRECTED DURING INSPECTION. Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 3-501.16B - Critical Repeat Boiled eggs, sour cream and other items on the surface part of the cold prep unit were observed cold holding at improper temperatures. (58F)
    CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 4-501.11A - The prep refrigeration units were observed in need of repair or damaged. The covers for surface units were missing making it difficult to keep items at proper temperatures. Also the baffles for the dishmachine were not installed properly.
    Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
Comments:
Please correct all remaining items as soon as possible and no later than 30 days from today's inspection. The dishmachine was serviced at the end of the inspection and it was sanitizing properly at a minimum of 50ppm. Ensure that sanitizing procedure are monitored closely, specially for food contact surfaces, serving utensils and equipment.

September 22, 2003 (Follow-up)

Comments:
The purpose of todays inspection was to conduct a follow-up inspection.

Establishment was reopened via telephone conference with manager.
Directives on food preparation and water usage were provided during phone conversation. Boil Water Notice was lifted this morning as well.

Establishments permit to operate has been reinstated. All food service activities can return to normal operation.

Handsink (leaking from piping) in warewashing are has been repaired.

September 20, 2003 (Complaint)



Violation: 43.1-3-5 - Critical Establishment was not following the Boil Water Notice.
The food service permit has been suspended.
Comments:
Purpose of inspection was to follow-up to check compliance of Boil Water Notice.

Notice was issued today prior to noon. A complaint was lodged with out offices at approximately 4:15 PM.
During EHS arrival terms of boil water notice were not followed: All bottled water was not being served, non potable water was used to clean chicken and steaks and other items.

Facilities permit to operate has been suspended. No other food service may continue until approval has been given by Health Department

If operation continues after issuance of report, said permit may result in permit revocation.

April 04, 2003 (Follow-up)



Violations:
  • 3-304.12 - In-use utensils improperly stored between use. Knife wedged between units at bar.
    Corrected during inspection. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 4-501.11A - Under counter unit (UCU) at bar was observed cold holding at 55F - 68F.
    Repair the UCU to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-904.13A - Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 43.1-3-3A - Critical No certified food manager present.
    Corrected during inspection. During all operational hours a certified food manager shall be present. Upon the next violation of this code section the facility will be closed for a 24 hour time period.
Comments:
The warewashing machine has been properly adjusted to met the manufacturer requirements on the data plate.
New sanitizing pump was installed and the concentration is 50 PPM Chlorine.
Warewashing machine has been approved for reuse.

Remaining items covered in the routine dated 4/3/03 will be corrected by 4/8/03 as stated by management.
Gaskets are to be checked and changed today.
Caulking is to be completed on April 8, 2003.
Wrapped straw were order and should be delivered on April 8, 2003.
Lighting in dry storage area will be corrected at the end of the business day.
Damaged lexans have been discarded and replaced.
Bar star sanitizer kit has been ordered and should arrive on April 8, 2003.

After all items have been corrected submit a letter with dates of correction.

April 03, 2003 (Routine)



Violations:
  • 4-402.11A - Repeat The prep area 3 vat sink and warewashing machine are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. remove existing caulking and recaulk with new sealant.
  • 4-904.11A - Unwrapped straws were provide throughout establishment.
    Provide wrapped straws to prevent contacting lip contact surface for single service item.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Corrected during inspection.
  • 6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the dry storage area.
    Provide end caps to completely enclose the light tubes and prevent collapse of the bulb in the event of breakage.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
    Corrected during inspection
  • 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-602.11E - Surfaces of the ice machine and can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Bar star test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-901.11A - Plastic and metal lexans were not found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-501.11B - The door gasket of the following are damaged:bar under counter unit, drawers units on the cookline, and lowboy unit.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
    Corrected during inspection. Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3-501.16B - Critical Repeat Raw and cooked chicken cold holding at improper temperatures.
    Corrected during inspection.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Corrected during inspection.
  • 4-501.12 - The cutting board(s) along the sandwich prep unit by office are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 43.1-1-5A - Critical Observed bare hand contact with bread and potato after touching raw food item.
    Corrected during inspection. Provide gloves, tongs, deli tissue or other effective means to prevent bare hand contact with ready-to-eat food items.
  • 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was 135F.
    Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-204.112B - There was no temperature measuring device located in the bar counter top unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-101.11D - Observed broken and damaged plastic lexans.
    Discard damaged lexans, they no longer meet the requirements of being easily cleanable.
  • 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    Corrected during inspection.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Corrected during inspection.
Comments:
Unless otherwise noted in this report, critical violations shall be corrected at time of inspection and non-critical violations shall be corrected no later than 90 days after this inspection.
A follow-up will need to be conducted prior to the use of the warewashing machine. Call the health Department to schedule reinspection for dishwashing machine.
WATER HEATER is current
DISHMACHINE is current

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