Waterfront Gourmet, 5 Cameron St, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Waterfront Gourmet
Address: 5 Cameron St, Alexandria, Virginia
Total inspections: 27
Last inspection: Aug 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.14(A) - Corrected During Inspection Critical Repeat Observed that the following potentially hazardous foods were not cooled from 135F to 70F within a 2 hours rice (made at 10AM, observed to be 85F at 2PM).
  • 3-501.15(A) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: rice (stored in a container that was 6" high) placed in a shallow pan (2" high) with insufficient ice.
  • 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
  • 4-901.11(A) - Corrected During Inspection Repeat @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.
August 20, 2009Follow-up--Details / Comments
  • 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form (bowls used to dispense cheese and rice).
  • 3-302.11(A)(2) - Corrected During Inspection Critical Box of raw ground beef patties stored over box of raw swordfish steaks in True 1-door freezer.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: corn starch (located above prep table).
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: spoon stored with handle in seasoning; also some utensils stored in water not maintained at 135F.
  • 3-305.12(F) - Food storage under sewer lines (food containers stored under handwashing sink).
  • 3-501.14(A) - Corrected During Inspection Critical Observed that the following potentially hazardous foods were not cooled from 135F to 70F within a 2 hours: rice cooked at 11AM was observed at 99F at 330PM.
  • 3-501.15(A) - Corrected During Inspection Rice and pasta were observed to be cooled improperly.
  • 3-501.16(A)(2) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: mozzarella/52F; ricotta cheese/49F; tomato salsa/48F. chicken/49F.
  • 3-501.17(B) - Critical Turkey (1/2 sliced) and ham (1/2 sliced) was not properly date marked for disposition within 7 days of opening the package.
  • 3-501.19(A) - Critical Repeat Written procedures for using time as a public health control are not provided on site (for pizza).
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: items run through the 3-compartment sink wash-rinse-sanitize process.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 4-901.11(A) - Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
July 28, 2009Routine77Details / Comments
  • 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
  • 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Pizza was not marked for disposal 4 hours after being removed from temperature control (oven).
July 13, 2009Routine20Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (plastic bowl used to dispense dressing from prep unit).
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken stored on top of raw beef in freezer)
  • 3-501.14A - Corrected During Inspection Critical Rice noted not being adequately cooled to prevent the growth of harmful bacteria (cooked before noon; observed temp of 81F at 4PM).
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate (rice not cooled properly; shredded cheese not cooled properly)
  • 3-501.16A1 - Corrected During Inspection Critical Pizza hot holding at under 135F (cheese/82F; pepperoni/81F; veggie/83F; white cheese/76; other foods hot holding under 135F (rice/121F, chicken breasts/117F~137F)
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken cold holding at 62F in True fridge (rear kitchen area).
  • 4-203.12B - Repeat The ambient (air/water) temperature measuring device located in the True RIR (rear kitchen area) is not accurate.
  • 4-204.112B - Repeat There was no temperature measuring device located in the frigidaire drop-in freezer.
  • 4-501.11A - True fridge (rear kitchen area) not working properly.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer.
  • 4-602.13 - Repeat The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris (top of pizza oven)
  • 4-903.11B1 - Clean @TABLEWARE@ were not observed stored in a position to allow air-drying.
  • 5-202.13 - Critical A hose extends from the hose bib into a drain. There is no backflow prevention device provided on the hose bib.
  • 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap was not present (handwashing sink in rear kitchen area).
  • 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 (bar handwashing sink).
  • 6-501.11 - Repeat Lighrs are out in the hood; area behind 3-comp sink (where it meets the wall) is deteriorated.
May 29, 2009Routine710Details / Comments
  • 2-301.12 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (small plastic bowl without a handle used to dispense sauce from top of prep unit).
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw steak and salmon over strudel ni drop-in freezer; raw beef over ice cream in Migoli RIR unit).
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken stored over raw beef in Bev Air RIR)
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food items (numerous containers) in the Bev Air Unit
  • 3-304.12A - In-use utensils improperly stored between use (scoops stored in food items with the handles tuoching the food - Bev Air Unit).
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Tomatoes cold holding at 59F on buffet line.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared, refrigerated RTE food items held more than 24 hours is not properly date marked (beef in Bev Air Unit).
  • 4-203.11B - The chef thermometer is not accurate (reads 25F in ice water). Thermometer can not be calibrated.
  • 4-203.12B - The ambient (air/water) temperature measuring devices located in the Bev Air Freezer (rear kitchen) and Migoli RIR unit) are not accurate.
  • 4-204.112B - Repeat There was no temperature measuring device located in the kenmore freezer and drop in freezer.
  • 4-502.13A2 - Repeat Single-service grocery bags were observed reused for the storage of raw beef and other items.
  • 4-602.13 - Repeat The nonfood contact surface of the chef base and other refrigeration units had accumulations of grime and debris on the front of the units and under the handles. .
  • 6-201.11 - Repeat The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (exopsed wood behind hot water heater that is not painted or sealed).
  • 6-301.11 - Corrected During Inspection Repeat A supply of hand cleaning liquid, powder, or bar soap was not present at cook line handwashing sink
  • 6-501.11 - Repeat @Physical structure@ is not maintained in good repair (divideer between cooking area and buffet area is deteriorated; numerous tiles have come off the front, top, and rear, exposing drywall surface which is deteriorated, absorbent, not smooth, not easily cleanable, and not durable.
January 23, 2009Routine611Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 2-301.12 - Critical Improper handwashing procedures observed.
  • 2-301.14E - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils.
  • 2-401.11A - Corrected During Inspection Critical The dishwasher was eating in the dishwashing area where he may contaminate food, clean equipment, utensils or other items needing protection.
  • 3-302.11A2 - Corrected During Inspection Critical Raw beef stored over uncooked fries in kenmore freezer.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (In Beverage Air reach-in freezer, beef stored over fish and Chicken stored over beef)
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the pizza make-table.
  • 3-501.16A1 - Critical Repeat Cooked veggies, chicken breasts, and cooked potatoes hot holding at 100F~116F on steam table.
  • 3-501.16A1 - Critical Repeat Pizzas hot holding at 95F~110F under hot lights.
  • 3-501.16A2 - Critical Milk in 2-door beverage air unit near cash register is cold holding at 50F.
  • 3-501.17A - Critical The prepared, refrigerated RTE brown rice and beans (Beverage Air RIR), cooked spinach (Qualite Steam Table), and assorted sauces (Qualite Steam Table and Pizza Make-table) held more than 24 hours is not properly date marked.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed ham in the Beverage Air RIR located in the dishwashing area was not properly date-marked after opening.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (no dissclosure provided for new york strip steak and steak tartare).
  • 4-204.112B - There was no temperature measuring device located in the chef make-table and kenmore freezer,
  • 4-502.13A2 - Plastic bags are being reused to store raw beef in the reach-in freezer located in the dishwashing area.
  • 4-602.13 - The nonfood contact surface (lids for containers in the the pizza make-table; lids for large plastic containers) had accumulations of grime and debris.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: food trays. Items were being washed, and then stored to dry.
  • 4-903.11B2 - Clean dishes were observed stored uncovered or with the food contact surface facing upward (next to cook line).
  • 5-205.15B1 - Plumbing connections under the handwashing sink in the food prep/dishwashing area are leaking. As a result, the handwashing sink is not available for use.
  • 6-201.11 - The wall covering behind the hot water heater is composed of exposed wood that is not sealed/painted.
  • 6-301.11 - Corrected During Inspection Repeat No soap available at handwashing sink near bar (soap dispenser is not filled)
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility near the register.
  • 6-501.11 - Light in hood is not working.
  • 6-501.11 - Tiles appear to have been removed from the divider that divides the cook area from the hot holding area. This has exposed a wood surface underneath which is not non-absorbent, easily-cleanable, and durable.
November 10, 2008Routine129Details / Comments
  • 3-301.11C - Dispensing salad dressing from a container without a handle.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Cloth towel under cutting board.
  • 3-501.16A1 - Critical Repeat Insufficient heat source over pizzas. All pizzas are under 3 lights and not at proper hot holding temperature of 135F.
  • 3-501.16A2 - Critical chicken @ 57F. (discarded)
  • 4-501.11A - Beverage Air refrigeration unit not holding foods @ 41F or below (single door unit) and was observed in a state of disrepair and damaged.
  • 4-501.11B - Gasket on the pizza prep refrigeration unit is in disrepair.
  • 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap was not present at all 3 handsinks.
  • 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at all 3handdsinks.
  • 6-501.11 - Floor and walls are not maintained in good repair. 2 drain plugs are missing at the 3 compartment sink. 2 drain plugs missing at the 3 compartment sink.
August 11, 2008Routine27Details / Comments
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Food observed in the cooling process, observed sealed and wrapped.
  • 3-501.16A1 - Corrected During Inspection Critical Cabbage and Carrots & Potatoes holding at 131*F.
  • 3-501.18A1 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the date specified on the container..
  • 5-205.11B2 - Corrected During Inspection The handwashing station in the ware washing area is being used as a dump station.
  • 6-201.11 - Repeat The walls behind the cooking equipment are not designed, constructed, or installed so that they are smooth and easily cleanable.
May 13, 2008Routine23Details / Comments
No violation noted during this evaluation. February 01, 2008Routine00Details / Comments
  • 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-501.19A3 - Critical Repeat Pizza's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 4-204.112B - There was no temperature measuring device located in the Beverage air and other cooling units.
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (cart on wheels, storage shelves and others)
  • 4-901.11A - Corrected During Inspection Repeat Equipment and utensils were found stacked while wet after cleaning and chemical sanitization.
  • 6-201.11 - The (walls and floors) are not designed, constructed, or installed so that they are smooth and easily cleanable behind and around the cooking equipment.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back food preparation/ware washing area and front line food prep area.
  • 6-501.11 - Repeat 1. Three compartment sink not seal to wall for easy cleaning. 2. Wooden storage shelves observed on the front service area.
  • 7-102.11 - Critical Working containers of cleaning toxic are not properly labeled.
October 29, 2007Routine27Details / Comments
  • 3-501.16A1 - Corrected During Inspection Critical Chicken holding at 125*F on the hot holding unit.
  • 3-501.19A3 - Critical Pizza, pizza rolls and others for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 3-501.19A4 - Critical No written procedures exist for the use of time as a public health control with potentially hazardous foods.
  • 4-204.112B - There was no temperature measuring device located in a number of cooling units.
  • 4-501.11A - Condensation drip observed in the walk in cooler.
  • 4-901.11A - Equipment and utensils were found stacked while wet after cleaning and chemical sanitization.
  • 6-501.11 - Repeat 1. Floor on the front line not in good repair and no longer easy to clean. 2. Walls on the front line no in good repair and no longer easy to clean. 3. Caulking behind the three compartment sink not in good repair and no longer easy to clean.
July 27, 2007Routine34Details / Comments
  • 3-501.16A2 - Critical FOODS cold holding at 49F:1. chicken2.shrimps3.cooked ground beef
  • 4-101.111 - The nonfood contact surface of the wood beams and counter supports are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11A - The following equipments was observed in needed of repairs:1. Beverage Air 1 door2. Superiior 2 door3. Beverage Air 2 door3. Temperature devices not working
  • 4-501.11B - The door gaskets of the Beverage Air near the entrance is damaged.
  • 6-501.11 - Repeat Physical structure is not maintained in good repair:1. Floor tiles at the front counter2. Walls
March 27, 2007Routine14Details / Comments
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Can opener.
  • 6-501.11 - Repeat 3 vat sink caulking is damaged.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. ( upright unit).
January 04, 2007Routine12Details / Comments
  • 11-2-24A - Corrected During Inspection Critical There is no certified food manager on duty.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the True unit.
  • 4-502.11A1 - Light shield under the hood is cracked.
  • 6-303.11C - Inadequate light was noted under ther hood.
  • 6-501.11 - Repeat Physical structure are not maintained in good repair:1. The 3 vat sink caulking deteriorating2. Damaged floor at the front server
October 02, 2006Routine23Details / Comments
  • 4-501.11A - Chest freezer lid is damaged.
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Roach found in the prep front area.
  • 6-501.12A - Walk-in area was noted in need of cleaning.
July 20, 2006Routine03Details / Comments
  • 4-602.13 - Repeat The nonfood contact surface of the hood filters had accumulations of grime and debris.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the bar area.
  • 6-501.11 - @Physical structure@ is not maintained in good repair.1.handsink caulking deteriorating2.Floor damaged at the serving counter
April 25, 2006Routine03Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  • 3-501.18A3 - Critical The prepared ready-to-eat (RTE) was marked with a date that exceeds a time and temperature combination as specified in 3-501.16(A)(2).
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Can opener
  • 4-903.11C - Repeat Drinking straws were observed stored unprotected at the bar.
  • 5-205.15B1 - Plumbing connections for the mop sink are leaking.
January 30, 2006Routine32Details / Comments
  • 4-501.11A - True upright unit was observed in a state of disrepair and damaged.
  • 4-602.13 - The nonfood contact surface of the hood filters over the grills had accumulations of grime and debris.
  • 5-205.11B2 - Corrected During Inspection Repeat The handwashing station at the bar is being used as a dump station.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the bar.
October 31, 2005Routine04Details / Comments
  • 2-401.11A - Corrected During Inspection Critical The food handler is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the under the pre table.1.Sack of sugar.
  • 4-501.114A - Critical The chlorine sanitizing solution used was none dettected..
  • 4-501.11A - The dishmachine failed the chlorine test srip .
  • 4-502.13A1 - Repeat Manufacturer containers were observed reused for the storage of marinated chickens.
  • 4-903.11C - No covered straws provided.
  • 5-205.11B2 - The handwashing station at the front is being used as a dump station.
  • 6-202.15A - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the bar.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
August 15, 2005Routine37Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered foods such as spices and seasonings in the prep area.
  • 3-307.11 - Corrected During Inspection Peeled boil eggs stored in a bucket with water.
  • 4-101.111 - The nonfood contact surface of the wood being used to elevate the chicken rotisserie is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-502.13A1 - Manufacturer containers were observed reused for the storage of boiled noodles.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: The 3 vat sink is not set- up.
  • 6-301.11 - Repeat No soap at the bar area.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the bar area.
  • 6-303.11B - Inadequate light was noted over the 3 vat sink.
  • 6-501.11 - Repeat The 3 vat caulking is deteriorating and not maintained in good repair.
  • 7-201.11B - Corrected During Inspection Critical Repeat Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.( at the bar handsink).
June 23, 2005Routine37Details / Comments
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food under the prep table:1.Sack of sugar
  • 3-501.16A2 - Corrected During Inspection Critical Raw chickens cold holding at 57F.
  • 3-501.17A - Critical The prepared, refrigerated RTE such as cooked noodles, chickens, and ground beef held more than 24 hours is not properly date marked.
  • 4-402.11A - The 3 vat caulking are damaged.
  • 4-501.11A - The upright cooling unit at the back of the kitchen is not cooling properly.
  • 4-501.11B - Repeat The door gasket of the following equipments are damaged:1.Beverage air near the pizza oven2.Beverage air near the soda dispenser3.Walk-in
  • 5-205.15B2 - The sink basin at the cookline handsink is clogged and slow to drain.
  • 6-301.11 - Corrected During Inspection No handsoap available at he front handsink.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the front counter.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.1.All handsinks
  • 6-501.12A - Repeat Cookline flooring areas was noted in need of cleaning.
  • 7-201.11B - Corrected During Inspection Critical Containers of medicines are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 05, 2005Routine48Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the migali freezer, food storage shelves and in the bar cooler.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. Moist cloths observed on cutting boards and other food contact surfaces.
  • 3-306.11 - The food on display is not protected from contamination. ( Pizza station)
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Chicken and beef observed being wrapped immediate after cooking and placed in the reach in cooler for cooling.
  • 4-204.112A1 - Repeat There was no thermometer in the bar cooler. Whip cream and other dairy products are stored in the unit.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11B - Repeat Door gaskets to the beverage air cooler observed torn/damaged and not in good repair.
  • 4-601.11A - Corrected During Inspection Critical Can opener observed with old food and other soil build.
  • 4-601.11B - Deep fryer, grill, stove and other cooking equipment observed with food, grease and other soil build up.
  • 5-205.15B1 - 1. Leak observed at the faucet of the mop sink in the dish washing room. 2. Leak observed at the faucet next to the water heater.
  • 5-501.16C - There is no refuse container at the area immediately adjacent to the back hand sink.
  • 6-202.11A - The light bulbs in the dish washing room were not properly shielded, coated, or shatter-resistant.
  • 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.
  • 6-501.11 - Repeat 1. Cracked floor tiles observed in the dish washing room. 2. Caulking behind the three compartment sink observed cracked/damaged and not in good repair.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. ( unused equipment, boxes, unused containers and others throughout the establishment)
  • 6-501.12A - Floors under the three compartment sink, around the grease trap, and under the storage shelves observed with food and other soil build up.
January 20, 2005Routine214Details / Comments
  • 3-302.12 - Food containers observed without labels to identify the food products.
  • 4-501.11B - Door gasket to the Beverage air cooler observed torn/damaged and not in good repair.
  • 4-204.112A1 - Thermometers not provided for a number of cooling units.
  • 6-501.11 - Caulking behind the three compartment and hand washing sink observed cracked/damaged and not in good repair.
  • 4-101.19A - Wooden utensils observed being used as a food contact surface.
  • 6-501.111D - A number of fruit flies observed in the bar area.
  • 4-602.11C - Critical Can opener blade observed with old food build up.
November 04, 2004Routine16Details / Comments
  • 6-301.11 - Repeat There was no soap at the handwashing sinks. This was corrected.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the food prep areas. This was corrected.
  • 11-2-24A - Critical Repeat There is no certified food manager on duty.
  • 3-501.13A - Improper methods used to thaw meat. Meat was being thawed at room temperaure and in the handsink. This was corrected.
  • 5-205.11B1 - The handwashing station at the back food prep area is being used for purposes other than washing hands. There was meat thawing in the sink. This was corrected.
  • 3-501.16A1 - Critical Chicken on pizza was being held at room temperature and was 97 degrees F. Chicken must be kept hot or cold and may not be held at room temperature. This was corrected.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigerator door gaskets had accumulations of grime and debris.
  • 6-501.12A - Walls in the food prep area under the hood was noted in need of cleaning.
  • 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
August 23, 2004Routine36Details / Comments
  • 11-2-24A - Critical Repeat There is no certified food manager on duty. This was corrected during the inspection.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: utensils in the container that was not clean.
  • 4-903.11A3 - Clean cambro-style plastic containers were found not stored 6 inches above the floor in the shelving unit.
  • 4-602.13 - The nonfood contact surface of container used to store clean utensils had accumulations of grime and debris. The outside of the food container under the counter was in need of cleaning.
  • 3-305.11A2 - Food stored close to the handsink where it is subject to splash, dust or other contamination.
June 09, 2004Routine23Details / Comments
  • 6-301.11 - Paper towels were not provided at the prep area handsink.
  • 4-501.11A - Repeat One large reach-in refrigerator was observed in a state of disrepair and damaged.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-302.12 - Unlabeled food containers. Relabel food containers.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. shelving behind the pizza unit2. shelving for the frying pans.These areas were cleaned upon request.
  • 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.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the prep area. This was corrected.
  • 4-502.13A2 - Single-service items were observed being washed for reuse. These pans were discarded.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the refrigerator. This was corrected.
  • 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw beef was stored over lettuce in the prep refrigerator. This was corrected.
March 22, 2004Routine29Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 3-302.11A1 - Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw eggs and raw beef were stored over produce in two refrigerators. This was corrected.
  • 4-602.13 - The nonfood contact surface of the shelving next to the pizza oven had accumulations of grime and debris.
  • 4-501.11A - One refrigerator was observed in a state of disrepair and damaged.
  • 4-702.11 - Critical The food-contact surfaces of equipment were not observed sanitized.
  • 5-203.11A - Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) The handsink in the warewashing room was removed and needs to be replaced.
  • 6-501.11 - Walls in the warewashing room were not maintained in good repair. The missing floor drain cover in the warewashing room needs to be replaced.
January 08, 2004Routine34Details / Comments

August 20, 2009 (Follow-up)



Violations:
  • 3-501.14(A) - Corrected During Inspection Critical Repeat Observed that the following potentially hazardous foods were not cooled from 135F to 70F within a 2 hours rice (made at 10AM, observed to be 85F at 2PM).
    Discard item. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hoursand from and 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
  • 3-501.15(A) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: rice (stored in a container that was 6" high) placed in a shallow pan (2" high) with insufficient ice.
    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.
  • 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
    If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
  • 4-901.11(A) - Corrected During Inspection Repeat @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
Comments:
This visit was made to conduct a follow-up inspection to assess compliance with items noted on the Notice of Violation. Please note the following items:
1) Report was typed in the office and delivered to restaurant (60min).
2) This was a follow-up inspection, so the only items assessed for compliance were items that were out of compliance during the previous inspection.
3) During the inspection, the operator was supposed to provide a copy of the CFM certification for an additional manager. A copy was not provided (11-2-24A - Food Manager Certificate and Responsibility).
4) The new hot holding unit has still not been installed (3-501.16A1).
5) Written procedures are not maintained on site for using time as a public health control. If you continue to use time asa public health control, you must maintain the written procedures on site. These procedures were provided during the adminstrative conference.
6) Cold-holding temperatures were observed to be acceptable during this follow-up inspection.
7) PHF items were observed to be date-marked during this follow-up inspection.
If you have any questions, please call me at 703 838 4400 x 250.

July 28, 2009 (Routine)



Violations:
  • 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form (bowls used to dispense cheese and rice).
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Box of raw ground beef patties stored over box of raw swordfish steaks in True 1-door freezer.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: corn starch (located above prep table).
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: spoon stored with handle in seasoning; also some utensils stored in water not maintained at 135F.
    During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
  • 3-305.12(F) - Food storage under sewer lines (food containers stored under handwashing sink).
    Food may not be stored under sewer lines that are not shielded to intercept potential drips.
  • 3-501.14(A) - Corrected During Inspection Critical Observed that the following potentially hazardous foods were not cooled from 135F to 70F within a 2 hours: rice cooked at 11AM was observed at 99F at 330PM.
    Discard item. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hoursand from and 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
  • 3-501.15(A) - Corrected During Inspection Rice and pasta were observed to be cooled improperly.
    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.
  • 3-501.16(A)(2) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: mozzarella/52F; ricotta cheese/49F; tomato salsa/48F. chicken/49F.
    Discard items. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
  • 3-501.17(B) - Critical Turkey (1/2 sliced) and ham (1/2 sliced) was not properly date marked for disposition within 7 days of opening the package.
    Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
  • 3-501.19(A) - Critical Repeat Written procedures for using time as a public health control are not provided on site (for pizza).
    If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: items run through the 3-compartment sink wash-rinse-sanitize process.
    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 When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
  • 4-901.11(A) - Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
Comments:
This visit was made to conduct a routine inspection. Please note the following items:
1) Good demonstration of knowledge by the operator.
2) Correct all non-critical items within 2 weeks.
3) Ensure that temperature logs are used on a daily basis for refrigeration units (prep units in pizza area).
4) Demonstrate to and review with the dishwasher how to test the chlorine concentration in the sanitize basin of the 3-compartment sink so that he can monitor the concentration and take corrective action as needed.
If you have any questions, please call me at 703 838 4400 x 250.

July 13, 2009 (Routine)



Violations:
  • 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
    If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
  • 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Pizza was not marked for disposal 4 hours after being removed from temperature control (oven).
    Discard pizzas. If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
Comments:
THis visit was made to set up a date/time for a training inspection. Please note the following:
1) During conversation with PIC, it was observed that pizza's were not being marked (time as a public health control) as required by informal conference. Operator discarded pizzas.

May 29, 2009 (Routine)



Violations:
  • 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.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (plastic bowl used to dispense dressing from prep unit).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken stored on top of raw beef in freezer)
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food so that items with higher cook temperatures are stored below items with lower cook temperatures.
  • 3-501.14A - Corrected During Inspection Critical Rice noted not being adequately cooled to prevent the growth of harmful bacteria (cooked before noon; observed temp of 81F at 4PM).
    Discard item. Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate (rice not cooled properly; shredded cheese not cooled properly)
    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)
  • 3-501.16A1 - Corrected During Inspection Critical Pizza hot holding at under 135F (cheese/82F; pepperoni/81F; veggie/83F; white cheese/76; other foods hot holding under 135F (rice/121F, chicken breasts/117F~137F)
    Discard items. Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken cold holding at 62F in True fridge (rear kitchen area).
    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.
  • 4-203.12B - Repeat The ambient (air/water) temperature measuring device located in the True RIR (rear kitchen area) is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-204.112B - Repeat There was no temperature measuring device located in the frigidaire drop-in freezer.
    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 - True fridge (rear kitchen area) not working properly.
    Discontinue use of the fridge until it is adjusted/repaired/replaced.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - Repeat The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris (top of pizza oven)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11B1 - Clean @TABLEWARE@ were not observed stored in a position to allow air-drying.
    Store @TABLEWARE@ in a self-draining position that allows air-drying.
  • 5-202.13 - Critical A hose extends from the hose bib into a drain. There is no backflow prevention device provided on the hose bib.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
  • 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap was not present (handwashing sink in rear kitchen area).
    Soap should be provided at handwashing sink.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bar handwashing sink).
    Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
  • 6-501.11 - Repeat Lighrs are out in the hood; area behind 3-comp sink (where it meets the wall) is deteriorated.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please note the following items:
1) When the sanitize basin is drained, water backs up from the grease trap onto the kitchen floor. This is an iminent health hazard and therefore the permit to operate must be supended. The facility must be reinspected prior to reopening. 2) All non-critical items shall be corrected prior to the next routine inspection.
3) Repeat critical items observed during the next inspection will be subject to civil fines and/or enforcement action.
4) $50 ticket issued for not having a certified food manager on site.

January 23, 2009 (Routine)



Violations:
  • 2-301.12 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with water. Lathering should be done prior to rinsing off hands with water.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (small plastic bowl without a handle used to dispense sauce from top of prep unit).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw steak and salmon over strudel ni drop-in freezer; raw beef over ice cream in Migoli RIR unit).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken stored over raw beef in Bev Air RIR)
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food items (numerous containers) in the Bev Air Unit
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12A - In-use utensils improperly stored between use (scoops stored in food items with the handles tuoching the food - Bev Air Unit).
    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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 3-501.16A2 - Corrected During Inspection Critical Repeat Tomatoes cold holding at 59F on buffet line.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared, refrigerated RTE food items held more than 24 hours is not properly date marked (beef in Bev Air Unit).
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Operator discarded item.
  • 4-203.11B - The chef thermometer is not accurate (reads 25F in ice water). Thermometer can not be calibrated.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 4-203.12B - The ambient (air/water) temperature measuring devices located in the Bev Air Freezer (rear kitchen) and Migoli RIR unit) are not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-204.112B - Repeat There was no temperature measuring device located in the kenmore freezer and drop in freezer.
    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.
  • 4-502.13A2 - Repeat Single-service grocery bags were observed reused for the storage of raw beef and other items.
    Discontinue the reuse of single-use grocery bags for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.13 - Repeat The nonfood contact surface of the chef base and other refrigeration units had accumulations of grime and debris on the front of the units and under the handles. .
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-201.11 - Repeat The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (exopsed wood behind hot water heater that is not painted or sealed).
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • 6-301.11 - Corrected During Inspection Repeat A supply of hand cleaning liquid, powder, or bar soap was not present at cook line handwashing sink
    Soap should be provided at handwashing sink. Soap provided was removed from another handwashing sink.
  • 6-501.11 - Repeat @Physical structure@ is not maintained in good repair (divideer between cooking area and buffet area is deteriorated; numerous tiles have come off the front, top, and rear, exposing drywall surface which is deteriorated, absorbent, not smooth, not easily cleanable, and not durable.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please note the following:
(1) Hot holding of pizza has been a critical violation observed during the last 2 routine inspections. At the time of inspection, pizza had not been prepared and cooked yet, and therefore the violation was not observed.
(2) Citation issued for 3-302.11A4 (repeat violation).
(3) No dishwashing occurred during the inspection. As a result, unable to determine if dishwashing issues from previous inspection have been addressed.
(4) Menu has been changed.
(5) During next routine inspection, citations will be issued for all repeat violations.
If you have any questions, please call me at 703 838 4400 x 250.

November 10, 2008 (Routine)



Violations:
  • 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.
  • 2-301.12 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
  • 2-301.14E - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils.
    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 a
  • 2-401.11A - Corrected During Inspection Critical The dishwasher was eating in the dishwashing area where he may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat and/or drink so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
  • 3-302.11A2 - Corrected During Inspection Critical Raw beef stored over uncooked fries in kenmore freezer.
    Store fries above raw beef.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (In Beverage Air reach-in freezer, beef stored over fish and Chicken stored over beef)
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage. Store items with higher cook temperatures under items with lower cook temperatures (i.e. fish over ground beef, ground beef over chicken).
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the pizza make-table.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16A1 - Critical Repeat Cooked veggies, chicken breasts, and cooked potatoes hot holding at 100F~116F on steam table.
    Reheat all items to an internal temperature of 165F for 15 seconds (corrected during inspection and verified by sanitarian). Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
  • 3-501.16A1 - Critical Repeat Pizzas hot holding at 95F~110F under hot lights.
    The three hot lights are not adequate for keeping pizza at 135F or above. Provide a different system for keeping the pizza at 135F or above. Alternatively, use time as a public health control. Refer to comments section for more information about using time as a public health control.
  • 3-501.16A2 - Critical Milk in 2-door beverage air unit near cash register is cold holding at 50F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical The prepared, refrigerated RTE brown rice and beans (Beverage Air RIR), cooked spinach (Qualite Steam Table), and assorted sauces (Qualite Steam Table and Pizza Make-table) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed ham in the Beverage Air RIR located in the dishwashing area was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (no dissclosure provided for new york strip steak and steak tartare).
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
  • 4-204.112B - There was no temperature measuring device located in the chef make-table and kenmore freezer,
    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.
  • 4-502.13A2 - Plastic bags are being reused to store raw beef in the reach-in freezer located in the dishwashing area.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-602.13 - The nonfood contact surface (lids for containers in the the pizza make-table; lids for large plastic containers) had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: food trays. Items were being washed, and then stored to dry.
    After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
  • 4-903.11B2 - Clean dishes were observed stored uncovered or with the food contact surface facing upward (next to cook line).
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-205.15B1 - Plumbing connections under the handwashing sink in the food prep/dishwashing area are leaking. As a result, the handwashing sink is not available for use.
    Plumbing systems and components shall be maintained in good repair.
  • 6-201.11 - The wall covering behind the hot water heater is composed of exposed wood that is not sealed/painted.
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth, easily cleanable, and non-absorbent. .
  • 6-301.11 - Corrected During Inspection Repeat No soap available at handwashing sink near bar (soap dispenser is not filled)
    Provide soap at all handwashing sinks to facilitate proper handwashing.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility near the register.
    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. Corrected by operator during inspection.
  • 6-501.11 - Light in hood is not working.
    Repair/replace light in hood that is not working.
  • 6-501.11 - Tiles appear to have been removed from the divider that divides the cook area from the hot holding area. This has exposed a wood surface underneath which is not non-absorbent, easily-cleanable, and durable.
    Repair/replace this smooth, easily-cleanable, and non-absorbent surface.
Comments:
2-103.11 M - Person in Charge (Employee Health Policy)
Observation: FOOD EMPLOYEES and CONDITIONAL EMPLOYEES
not informed of their responsibility to report in accordance
LAW, to the PERSON IN CHARGE, information about their
and activities as they relate to diseases that are transmissible
through FOOD, as specified under 2-201.11(A).
Action: Ensure that food employees are informed of their responsibility to
report illnesses and diagnoses to the person-in-charge. Please use the information
provided to develop an employee health policy that complies with the reporting requirements
in addition to exclusion/restriction criteria, and reinstatement criteria.
This visit was made to conduct a routine inspection. Please note the following items:
1) Provided operator with employee health policy paperwork.
2) Hot holding system for pizzas is not adequate. This issue has been cited in previous inspections. The pizza must either be kept at 135F or above, or time as a public health control may be used. If you would like additional information on using time as a public health control, please email me at stephen.hughes@vdh.virginia.gov
3) According to operator, handwashing sink will be fixed this week.
4) A certified food manager must be provided on site during restuarant operating times. Failure to comply with this requirement by the next inspection will be cause of civil fine and/or immediate closure.
5) Menus should be corrected before next routine inspection to reflect reminder and disclosure. Please contact me if you need more time to address this item.
If you have any questions, please call me at 703 838 4400 x 250.
Pest control: Performed by building owner. Unknown frequency.
Hood filters: Cleaned weekly.
Water Heater: AO Smith, 6kW x 2 elements
Grease Trap:Unknown cleaning frequency

August 11, 2008 (Routine)



Violations:
  • 3-301.11C - Dispensing salad dressing from a container without a handle.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Cloth towel under cutting board.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-501.16A1 - Critical Repeat Insufficient heat source over pizzas. All pizzas are under 3 lights and not at proper hot holding temperature of 135F.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
  • 3-501.16A2 - Critical chicken @ 57F. (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 - Beverage Air refrigeration unit not holding foods @ 41F or below (single door unit) and 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.
  • 4-501.11B - Gasket on the pizza prep refrigeration unit is in disrepair.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap was not present at all 3 handsinks.
    Soap should be provided at handwashing sink.
  • 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at all 3handdsinks.
    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.
  • 6-501.11 - Floor and walls are not maintained in good repair. 2 drain plugs are missing at the 3 compartment sink. 2 drain plugs missing at the 3 compartment sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 13, 2008 (Routine)



Violations:
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Food observed in the cooling process, observed sealed and wrapped.
    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)
  • 3-501.16A1 - Corrected During Inspection Critical Cabbage and Carrots & Potatoes holding at 131*F.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Foods reheated to 165*F (+)
  • 3-501.18A1 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the date specified on the container..
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limit
  • 5-205.11B2 - Corrected During Inspection The handwashing station in the ware washing area is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 6-201.11 - Repeat The walls behind the cooking equipment are not designed, constructed, or installed so that they are smooth and easily cleanable.
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please correct all remaining violations by the next routine inspection.
2. Please conduct detail cleaning to floors throughout the facility (under/around equipment).
3. Please monitor hot holding and ensure all foods are rapidly reheated to 165*F within (2) two hours.
4. If you have any questions, please contact me.

February 01, 2008 (Routine)

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. The facility had voluntary closed, due to power outage.
2. Please keep all cooling units closed to reserve cold air (ambient air temperature).
3. Please remain closed, until power is restored.
4. Please contact me once power has been restored.
5. If you have any questions, please contact me.

October 29, 2007 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-501.19A3 - Critical Repeat Pizza's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time
  • 4-204.112B - There was no temperature measuring device located in the Beverage air and other 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.
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (cart on wheels, storage shelves and others)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-901.11A - Corrected During Inspection Repeat Equipment and utensils were 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.
  • 6-201.11 - The (walls and floors) are not designed, constructed, or installed so that they are smooth and easily cleanable behind and around the cooking equipment.
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back food preparation/ware washing area and front line food prep area.
    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.
  • 6-501.11 - Repeat 1. Three compartment sink not seal to wall for easy cleaning. 2. Wooden storage shelves observed on the front service area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-102.11 - Critical Working containers of cleaning toxic 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.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please correct all remaining violations by the next routine inspection.
2. Please contact me regarding the documentation for time as a public health control.
3. If you have any questions, please contact me.

July 27, 2007 (Routine)



Violations:
  • 3-501.16A1 - Corrected During Inspection Critical Chicken holding at 125*F on the hot holding unit.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
  • 3-501.19A3 - Critical Pizza, pizza rolls and others for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time
  • 3-501.19A4 - Critical No written procedures exist for the use of time as a public health control with potentially hazardous foods.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food i
  • 4-204.112B - There was no temperature measuring device located in a number of 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.
  • 4-501.11A - Condensation drip observed in the walk in cooler.
    Make repairs necessary to maintain the unit in good working condition and to prevent the contamination of foods.
  • 4-901.11A - Equipment and utensils were 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.
  • 6-501.11 - Repeat 1. Floor on the front line not in good repair and no longer easy to clean. 2. Walls on the front line no in good repair and no longer easy to clean. 3. Caulking behind the three compartment sink not in good repair and no longer easy to clean.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. All remaining critical violations must be corrected within Ten (10) days.
2. All remaining non-critical violations must be corrected by the next routine inspection (approximately 90 days)
3. All violations discussed with the Certified Food Manager.
4. If you have any question, please contact me.

March 27, 2007 (Routine)



Violations:
  • 3-501.16A2 - Critical FOODS cold holding at 49F:1. chicken2.shrimps3.cooked ground beef
    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.
  • 4-101.111 - The nonfood contact surface of the wood beams and counter supports are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11A - The following equipments was observed in needed of repairs:1. Beverage Air 1 door2. Superiior 2 door3. Beverage Air 2 door3. Temperature devices not working
    Repair all of the above 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.
  • 4-501.11B - The door gaskets of the Beverage Air near the entrance is damaged.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 6-501.11 - Repeat Physical structure is not maintained in good repair:1. Floor tiles at the front counter2. Walls
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Reviewed the report to the CFM.

January 04, 2007 (Routine)



Violations:
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Can opener.
    Clean and sanitize these surfaces for food contact.
  • 6-501.11 - Repeat 3 vat sink caulking is damaged.
    Repair the wall and the caulking and maintained in good repair.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. ( upright unit).
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
Comments:
Do not store clean linens inside the broken unit.
Handed an application for Permit to the CFM

October 02, 2006 (Routine)



Violations:
  • 11-2-24A - Corrected During Inspection 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.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the True unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-502.11A1 - Light shield under the hood is cracked.
    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.
  • 6-303.11C - Inadequate light was noted under ther hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.11 - Repeat Physical structure are not maintained in good repair:1. The 3 vat sink caulking deteriorating2. Damaged floor at the front server
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 20, 2006 (Routine)



Violations:
  • 4-501.11A - Chest freezer lid is 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.
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Roach found in the prep front area.
    Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12A - Walk-in 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.

April 25, 2006 (Routine)



Violations:
  • 4-602.13 - Repeat The nonfood contact surface of the hood filters had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the bar area.
    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.
  • 6-501.11 - @Physical structure@ is not maintained in good repair.1.handsink caulking deteriorating2.Floor damaged at the serving counter
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 30, 2006 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food 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.
  • 3-501.18A3 - Critical The prepared ready-to-eat (RTE) was marked with a date that exceeds a time and temperature combination as specified in 3-501.16(A)(2).
    Discard the food at this time and ensure that all food is properly date marked according to chapter 3-501.16(A)(2). Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Can opener
    Clean and sanitize these surfaces for food contact.
  • 4-903.11C - Repeat Drinking straws were observed stored unprotected at the bar.
    Store items in the original protective package to protect from contamination until used.
  • 5-205.15B1 - Plumbing connections for the mop sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
Permit delivered today.

October 31, 2005 (Routine)



Violations:
  • 4-501.11A - True upright 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.
  • 4-602.13 - The nonfood contact surface of the hood filters over the grills 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.
  • 5-205.11B2 - Corrected During Inspection Repeat The handwashing station at the bar is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the bar.
    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 15, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical The food handler is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All food employess who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the under the pre table.1.Sack of sugar.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-501.114A - Critical The chlorine sanitizing solution used was none dettected..
    Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
  • 4-501.11A - The dishmachine failed the chlorine test srip .
    Repair the dishmachine 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.
  • 4-502.13A1 - Repeat Manufacturer containers were observed reused for the storage of marinated chickens.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-903.11C - No covered straws provided.
    Store items in the original protective package to protect from contamination until used.
  • 5-205.11B2 - The handwashing station at the front is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
  • 6-202.15A - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the bar.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
Comments:
1.Call for dishmachine repair
2.Front service counter is still under renovation.
3.charcoal oven for pizza was removed.

June 23, 2005 (Routine)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered foods such as spices and seasonings in the prep area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-307.11 - Corrected During Inspection Peeled boil eggs stored in a bucket with water.
    Protect food from miscellaneous sources of contamination.
  • 4-101.111 - The nonfood contact surface of the wood being used to elevate the chicken rotisserie 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.
  • 4-502.13A1 - Manufacturer containers were observed reused for the storage of boiled noodles.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: The 3 vat sink is not set- up.
    After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
  • 6-301.11 - Repeat No soap at the bar area.
    Provide soap at all times for the employees to wash hands properly.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the bar area.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11B - Inadequate light was noted over the 3 vat sink.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-501.11 - Repeat The 3 vat caulking is deteriorating and not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-201.11B - Corrected During Inspection Critical Repeat Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.( at the bar handsink).
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 05, 2005 (Routine)



Violations:
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food under the prep table:1.Sack of sugar
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16A2 - Corrected During Inspection Critical Raw chickens cold holding at 57F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical The prepared, refrigerated RTE such as cooked noodles, chickens, and ground beef held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-402.11A - The 3 vat caulking are damaged.
    Recaulk to seal the 3 vat sink onto the wall.
  • 4-501.11A - The upright cooling unit at the back of the kitchen is not cooling properly.
    Call for a repair and monitor the temperature.
  • 4-501.11B - Repeat The door gasket of the following equipments are damaged:1.Beverage air near the pizza oven2.Beverage air near the soda dispenser3.Walk-in
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 5-205.15B2 - The sink basin at the cookline handsink is clogged and slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 6-301.11 - Corrected During Inspection No handsoap available at he front handsink.
    Provide soap , so food handlers may wash their hands properly.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the front counter.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.1.All handsinks
    Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
  • 6-501.12A - Repeat Cookline flooring areas 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.
  • 7-201.11B - Corrected During Inspection Critical Containers of medicines are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Bar area is under renovation.

January 20, 2005 (Routine)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the migali freezer, food storage shelves and in the bar cooler.
    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. Moist cloths observed on cutting boards and other food contact surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-306.11 - The food on display is not protected from contamination. ( Pizza station)
    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.
  • 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Chicken and beef observed being wrapped immediate after cooking and placed in the reach in cooler for cooling.
    Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
  • 4-204.112A1 - Repeat There was no thermometer in the bar cooler. Whip cream and other dairy products are stored in the unit.
    Provide a thermometer to monitor the ambient temperature of the unit.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11B - Repeat Door gaskets to the beverage air cooler observed torn/damaged and not in good repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11A - Corrected During Inspection Critical Can opener observed with old food and other soil build.
    Clean can opener more frequently to prevent the contamination of foods.
  • 4-601.11B - Deep fryer, grill, stove and other cooking equipment observed with food, grease and other soil build up.
    Clean all equipment more frequently to prevent the contamination of foods and to maintain the establishment in good sanitary condition.
  • 5-205.15B1 - 1. Leak observed at the faucet of the mop sink in the dish washing room. 2. Leak observed at the faucet next to the water heater.
    Make repairs necessary to maintain all plumbing fixtures in good working condition.
  • 5-501.16C - There is no refuse container at the area immediately adjacent to the back hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 6-202.11A - The light bulbs in the dish washing room were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 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 notify them to wash their hands.
  • 6-501.11 - Repeat 1. Cracked floor tiles observed in the dish washing room. 2. Caulking behind the three compartment sink observed cracked/damaged and not in good repair.
    Make repairs necessary to maintain the establishment in good condition.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. ( unused equipment, boxes, unused containers and others throughout the establishment)
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
  • 6-501.12A - Floors under the three compartment sink, around the grease trap, and under the storage shelves observed with food and other soil build up.
    Clean floors more frequently to maintain the establishment in good sanitary condition.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violation corrected at the time of the inspection.
2. If time as a public health control is used for the pizza table, proper documentation must be kept. (discard time after 4 hours)
3. Please remove items not needed for the operation of the establishment.
4. If you have any question, please contact me.

November 04, 2004 (Routine)



Violations:
  • 3-302.12 - Food containers observed without labels to identify the food products.
    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.
  • 4-501.11B - Door gasket to the Beverage air cooler observed torn/damaged and not in good repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-204.112A1 - Thermometers not provided for a number of cooling units.
    Provide thermometers for all cooling units to monitor the ambient temperature.
  • 6-501.11 - Caulking behind the three compartment and hand washing sink observed cracked/damaged and not in good repair.
    Make repairs necessary to maintain the establishment in good condition.
  • 4-101.19A - Wooden utensils observed being used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 6-501.111D - A number of fruit flies observed in the bar area.
    1. Clean floor drains more frequently to control pest. 2. Please seek the advice of your Professional Pest Control Company.
  • 4-602.11C - Critical Can opener blade observed with old food build up.
    Clean can opener more frequently to prevent the contamination of food products.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violation corrected during the inspection.
2. All remaining violation must be corrected by the next routine inspection.
3. Recommend a cleaning and maintenance schedule to help maintain the establishment in good condition.
4. The overall establishment was in good condition at the time of the inspection.
5. If you have any question, please contact me. Thank You

August 23, 2004 (Routine)



Violations:
  • 6-301.11 - Repeat There was no soap at the handwashing sinks. This was corrected.
    Provide handwashing soap at all handwashing sinks so employees can properly wash their hands when needed.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the food prep areas. This was corrected.
    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.
  • 11-2-24A - Critical Repeat 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.
  • 3-501.13A - Improper methods used to thaw meat. Meat was being thawed at room temperaure and in the handsink. This was corrected.
    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
  • 5-205.11B1 - The handwashing station at the back food prep area is being used for purposes other than washing hands. There was meat thawing in the sink. This was corrected.
    The handwashing facility identified above is to be used for washing hands only.
  • 3-501.16A1 - Critical Chicken on pizza was being held at room temperature and was 97 degrees F. Chicken must be kept hot or cold and may not be held at room temperature. This was corrected.
    Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigerator door gaskets 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.
  • 6-501.12A - Walls in the food prep area under the hood 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.
  • 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device.

June 09, 2004 (Routine)



Violations:
  • 11-2-24A - Critical Repeat There is no certified food manager on duty. This was corrected during the inspection.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: utensils in the container that was not clean.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11A3 - Clean cambro-style plastic containers were found not stored 6 inches above the floor in the shelving unit.
    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.
  • 4-602.13 - The nonfood contact surface of container used to store clean utensils had accumulations of grime and debris. The outside of the food container under the counter was in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3-305.11A2 - Food stored close to the handsink where it is subject to splash, dust or other contamination.
    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.

March 22, 2004 (Routine)



Violations:
  • 6-301.11 - Paper towels were not provided at the prep area handsink.
    This was corrected.
  • 4-501.11A - Repeat One large reach-in refrigerator 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine and quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3-302.12 - Unlabeled food containers. Relabel 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.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. shelving behind the pizza unit2. shelving for the frying pans.These areas were cleaned upon request.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the prep area. This was corrected.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 4-502.13A2 - Single-service items were observed being washed for reuse. These pans were discarded.
    Discontinue the reuse of single-use containers. Provide approved reusable food storage containers designed for your food storage needs.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the refrigerator. This was corrected.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw beef was stored over lettuce in the prep refrigerator. This was corrected.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Comments:
The warewashing machine was properly sanitizing at 50ppn chlorine. The handsink was reinstalled in the warewashing room.

January 08, 2004 (Routine)



Violations:
  • 11-2-24A - Critical There is no certified food manager on duty.
    This was corrected during inspection. It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 3-302.11A1 - Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw eggs and raw beef were stored over produce in two refrigerators. This was corrected.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-602.13 - The nonfood contact surface of the shelving next to the pizza oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-501.11A - One refrigerator 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.
  • 4-702.11 - Critical The food-contact surfaces of equipment were not observed sanitized.
    After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
  • 5-203.11A - Critical There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) The handsink in the warewashing room was removed and needs to be replaced.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 6-501.11 - Walls in the warewashing room were not maintained in good repair. The missing floor drain cover in the warewashing room needs to be replaced.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The warewashing machine was properly sanitizing at 50ppm chlorine.

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