June 02, 2009 (Routine)

• 2-401.11A - Corrected During Inspection Critical The employee is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-202.15 - Corrected During Inspection Critical Food (applesauce) from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-306.11 - Corrected During Inspection The food on display is not protected from contamination. The croutons, raisins and bacon bits must be under the sneeze shield.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 3-501.13A - Corrected During Inspection Improper methods used to thaw pork at room temperature.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 3-501.16A2 - Critical The milk is cold holding at 48°F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.12A - Then floor in the ice machine area 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.

February 09, 2009 (Routine)

November 03, 2008 (Routine)

• 4-602.13 - The nonfood contact surface of the lip of the ice machine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.110A - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. Personal articles mixed with food products.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

July 24, 2008 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-501.16A1 - Corrected During Inspection Critical Chicken @ 108F and burgers ! 118F held at room temperature. (reheated)
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Chicken fajitas @ 46F from previous day in the Victory refrigeration unit. (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Victory double door refrigeration unit has blocked air flow and not allowing cold air to be distributed throughout the interior of the unit and unit was observed in a state of disrepair and damaged.
  Repair the unit 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.
• 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at cook line handsink.
  Hand drying devices such as (a) individual disposable paper towels, (b) Continuous towel system that supplies the user with a clean towel or (c) heated air hand drying device must be provided at all hand washing lavatories to encourage proper handwashing.
• 6-501.110A - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 7-102.11 - Critical Working containers of chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 18, 2008 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-301.11 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 3-501.16A1 - Corrected During Inspection Critical Salmon on the steam table @ 105F. (reheated)
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-602.13 - The nonfood contact surface of the bottom of the reach-in refrigerators had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.11 - Corrected During Inspection Repeat A supply of hand cleaning liquid, powder, or bar soap was not present at 2 handsinks..
  Soap should be provided at handwashing sink.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility iat 2 handsinks..
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12A - Corrected During Inspection Vent cover on the wall 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.

January 10, 2008 (Routine)

• 3-501.16A1 - Corrected During Inspection Critical Uncovered ribs @ 117F in hot holding unit. Ribs were covered and served immediately.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-203.11B - Corrected During Inspection The food temperature measuring device located in the under counter refrigeration unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 6-301.11 - Handsoap missing at handsink.
  Provide soap at each sink.
• 6-301.12 - No disposable towels were provided at the hand washing facility.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

August 02, 2007 (Follow-up)

July 10, 2007 (Routine)

March 26, 2007 (Routine)

• 3-101.11 - Critical Dented cans found in storeroom..
  Ensure food is safe, unadulterated, and honestly presented.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-602.12A - Critical Consumer warnings were not provided for eggs and burgers.
  If required by law, consumer warning shall be provided.
• 4-101.111 - The nonfood contact surface of the particle board shelf in the storeroom is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-402.12A - There is a floor mounted shelf that is not elevated off the floor or sealed to the floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 4-903.11A2 - Single service items were found where they were exposed to splash, dust, or other contamination in storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11A - The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.