Wendy's Old Fashioned Hamburgers #64, 3431 Columbia Pike, Arlington, VA - Restaurant inspection findings and violations

October 16, 2009 (Routine)

Violations:

• 3-501.16A2 - Corrected During Inspection Critical Raw hamburger cold holding at the improper temperature of 54F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-202.16 - The nonfood-contact surface of the wall by the cashier, and drive through window sill is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-301.14 - The ventilation hood system/device is not sufficient to prevent grease or condensation from collecting on the walls and/or ceiling. The system could not keep up with the smoke being generated by the fryers.
  Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
• 5-205.11 - The handwashing sink located in the baking area is not maintained so that it is accessible at all times for employee use.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
• 6-303.11 - The light intensity is below 20 foot candles in the two door reach in cooler by drive through window.
  The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - The physical facilities need to be repaired in the following areas:1.The back storage room floor, and door frame need to be sealed and free of cracks.2. The door frame to the office needs to be fixed at the base3. The wall at the drive through window needs to be patched and repaired.4. The hood system needs to be resealed.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.

July 06, 2009 (Critical Procedures)

Violations:

• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  CORRECTED.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 4-501.114 - Critical Quaternary Ammonia sanitizer at the three compartment sink is weak.
  CORRECTED.An quaternary ammonium chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a: (1) Minimum temperature of 24°C (75°F), (2) Have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code.
• 6-301.12 - No paper towels at hand sink across from soda box storage.
  CORRECTED.Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

- All holding temperatures were in compliance.
- Health notice was already posted at time of inspection.

February 03, 2009 (Follow-up)

Comments:
Follow-up was conducted to ensure food establishment has running hot water at handsink and the three compartment sink at 100F or greater.
Water temperatures:
>Handsink #1 at 133F
>Handsink#2 at 143F
>Handsink#3 at 141F
>Handsink#4 at 136F
>Three compartment sink at 136F
CFM said on of the fuses for the water heater was damaged but is now fixed.
Food establishment has come back into compliance.

February 02, 2009 (Routine)

Violations:

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
• 2-301.14 - Critical (CORRECTED DURING INSPECTION):A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 4-501.11 - The following equipment observed in need of repair / adjustment:1. The water heater2. The threshold of the walk-in freezer (inside)
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-103.11 - Critical No hot water observed at any of the handsinks (kitchen or rest-room) or three compartment sink.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
• 6-501.111 - Repeat The premises are not routinely inspected for evidence of pests.>The back storage area by the three compartment sink observed with a few mouse droppings on floor.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.12 - The floor in the back storage room observed in need of cleaning by the three compartment sink.
  Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Big Five foodborne illness, health notice, and food allergen info sheet reviewed and given to CFM to post for employees to read (English and Spanish)
No hot water was observed at any of the handsinks in the food establishment. Food establishment has twenty-four (24) hours to fix the system and maintain a continuous hot water supply of at least 100F or food establishment will be closed until such time that it can obtain hot water. A follow-up will be conduct within twenty-four hours (24) or less if contacted by the food establishment.

October 22, 2008 (Critical Procedures)

Violations:

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
• 6-501.111C - Critical Nymph roaches were observed around the mop sink.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 7-204.11 - Critical The Quaternary sanitizer was more than 500 ppm.
  Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.

July 03, 2008 (Routine)

Violations:

• 4-202.16 - The nonfood-contact surface of the crates being used as shelving for the shake syrup boxes inside the walk-in refrigerator is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-501.11 - The gasket of the "ICS" walk-in freezer located in the outside is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-205.11 - The handwashing station closest tot he front counter is being used as a dump station.1. Employee was observed dumping dirty water into the handwashing sink.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B - The stopper of the second compartment of the 3-vat sink is not maintained good repair.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Various flies were observed flying in the room with the 2-vat sink.
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.12 - The ceiling vent in the 3-vat sink room was observed with accumulations of dust.
  Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 12, 2008 (Critical Procedures)

Violation: 7-201.11A - Critical A mounted container of quaternary ammonia was observed with no splash guard to prevent contamination to condiments for sandwiches (a metal container attached to the side of the prep unit, by the front counter).
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.
Comments:
Typed inspection will be mailed to the food establishment

November 06, 2007 (Routine)

Violations:

• 4-101.111 - The nonfood contact surface of the cardboard under the fryer 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.
• 4-204.112 - There was no temperature measuring device located in the walk-in freezer (inside). Ambient air temperature at 14F
  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.
• 4-602.11E - Surfaces of the gaskets lining the door to walk-in cooler was observed soiled with accumulations of grime and debris.
  Clean the surface of gaskets at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-205.11 - Corrected During Inspection The handwashing station at the back kithcen closest to the drive thru is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-501.11 - Repeat The grout was observed missing from the coving tiles by the drive thru window and under the handsink closest to the drive thru.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. The back storage area has an accumulation of chairs and tables not being used.
  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 and rodents.
• 7-201.11 - Critical A mounted container of quaternary ammonia was observed with no splash guard to prevent contamination to condiments for sandwiches (next to the front counter).
  Provide a splash guard to protect food from chemical contamination.

Comments:
Obtain Northern Virginia picture identification card immediately
Last pest control service performed on 10/18/07 (done monthly)

January 23, 2007 (Routine)

Violations:

• 3-501.16A2 - Critical Repeat Salami in the walkin refrigerator cold holding at the improper temperature of 54oF.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
• 4-402.11 - The front handsink needs to be sealed to the counter.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 5-205.15B - Repeat The prep sink faucet leaks when it is turned on.The front handsink leaks from the faucet.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-501.11 - The tile grout throughout the kitchen is worn down.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - There is some old equipment in the bread walkin freezer.
  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 and rodents.

September 25, 2006 (Routine)

Violations:

• 2-102.11C - Critical The Manager and cook were not able to tell the minimum temperature required to cook beef parties.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• 3-301.11 - Critical The employees working at the drive- in window was scooping ice using the paper cup.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-304.14 - Wiping cloths improperly stored between use.
  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.
• 3-401.11A1 - Critical Some hamburger parties were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria, temperature of a couple of hamburger parties that were about to be served to customers were at 149 F.
  Continue to cook the meat to heat all parts to 145°F or above for 15 seconds.
• 3-501.16A2 - Critical Repeat Cold cuts turkey at 55 F, ham at 51 F and salami at 55 F inside the prep table cold holding trays.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 5°C (41°F) or less.
• 4-501.11 - Repeat The hood is not working properly. The technician was on site working on the problem.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - The 3-part sink is moldy at the wall.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-202.13 - Critical Repeat The diameter of the air gap between the water supply inlet and spray hose is less than 1 inch.
  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.
• 6-501.12 - The floor under and behind all large equipment need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 14, 2006 (Routine)

Violations:

• 3-501.16A2 - Corrected During Inspection Critical Repeat Ham on the front prep cold holding at 53oF. (Moved to the walkin).
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11 - The back handsink faucet is loose.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the spray nozzle at the 3 part sink is less than 1 inch.
  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.
• 5-205.15B - Repeat The back prep sink leaks from the faucet when it is turned on.
  Repair the plumbing fixtures so that they are in good operating condition.
• 7-202.11 - Corrected During Inspection Critical Fly traps were found over the potato cooker in the back and are not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

February 10, 2006 (Routine)

Violations:

• 4-501.11 - Repeat The condenser unit to the walk in refrig outside needs to be repaired. It is leaking and there is a layer of ice on the floor.
  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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.116 - There was not enough sanitizer in the 3 part sink and in the wiping cloth buckets at the cook line. The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 6-501.11 - Repeat The floors to the walk in freezer and the walk in refrig outside are rusty.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Repeat There is an unused frosty machine metal back in the kitchen and chicken fryer in the walk in unit outside. The facility is storing unnecessary items to the operation or maintenance of 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 and rodents.

February 10, 2006 (Routine)

Violations:

• 4-501.11 - Repeat The condenser unit to the walk in refrig outside needs to be repaired. It is leaking and there is a layer of ice on the floor.
  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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.116 - There was not enough sanitizer in the 3 part sink and in the wiping cloth buckets at the cook line. The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 6-501.11 - Repeat The floors to the walk in freezer and the walk in refrig outside are rusty.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Repeat There is an unused frosty machine metal back in the kitchen and chicken fryer in the walk in unit outside. The facility is storing unnecessary items to the operation or maintenance of 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 and rodents.

October 25, 2005 (Routine)

Violations:

• 3-501.16A2 - Critical Repeat Tomato on the top of the prep refrigerator in the front cold holding at 55oF
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the piece of cardboard wedged in the hood vents is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-402.11 - The men's restroom handsink is starting to come apart from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - The mopsink and 3 part sink leak from the faucet.The handsink by the walkin refrigerator faucet is loose.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - Inadequate light was noted under the front 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.
• 6-304.11 - The ventilation in the men's and women's restroom is not operating.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat A ceiling tile over the 3 part sink is damaged and one is coming out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
There is some old chicken frying equipment under the back hood that is going to be removed.

October 25, 2005 (Routine)

Violations:

• 3-501.16A2 - Critical Repeat Tomato on the top of the prep refrigerator in the front cold holding at 55oF
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the piece of cardboard wedged in the hood vents is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-402.11 - The men's restroom handsink is starting to come apart from the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B - The mopsink and 3 part sink leak from the faucet.The handsink by the walkin refrigerator faucet is loose.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-303.11 - Inadequate light was noted under the front 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.
• 6-304.11 - The ventilation in the men's and women's restroom is not operating.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.11 - Repeat A ceiling tile over the 3 part sink is damaged and one is coming out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
There is some old chicken frying equipment under the back hood that is going to be removed.

May 17, 2005 (Routine)

Violations:

• 3-501.16A2 - Critical Repeat The sour cream packages were at 57 F inside of the prep table cold holding tray.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-501.11 - Repeat The door gaskets of the cooling unit under the fries hot holding are damaged. The walk-in refrigerator door handle is broken.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-602.13 - The counter top were the chilli container is need cleaning. The mop sink is moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the handwashing in the back room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The wall under the hood and around the kitchen entrance door are damaged. The walk-in freezer floor is rusty. The walls around the mop sink are damaged. There is several baseboards loose from the wall throughout the restaurant. There is some ceiling tiles damaged at the back room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment, a deep fry equipment for fried chicken.
  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 and rodents.
• 6-501.12 - The wall area behind the chilli container need cleaning. The floor around and behind the soda syrup boxes need cleaning. The floor under the 3-part sink need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 17, 2005 (Routine)

Violations:

• 3-501.16A2 - Critical Repeat The sour cream packages were at 57 F inside of the prep table cold holding tray.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-501.11 - Repeat The door gaskets of the cooling unit under the fries hot holding are damaged. The walk-in refrigerator door handle is broken.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-602.13 - The counter top were the chilli container is need cleaning. The mop sink is moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the handwashing in the back room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The wall under the hood and around the kitchen entrance door are damaged. The walk-in freezer floor is rusty. The walls around the mop sink are damaged. There is several baseboards loose from the wall throughout the restaurant. There is some ceiling tiles damaged at the back room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment, a deep fry equipment for fried chicken.
  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 and rodents.
• 6-501.12 - The wall area behind the chilli container need cleaning. The floor around and behind the soda syrup boxes need cleaning. The floor under the 3-part sink need cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 08, 2005 (Routine)

Violations:

• 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage: 41°F or below, (2) Hot holding: 140°F or above, (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (4) Reheating: 165°F within 2 hrs.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
• 2-402.11 - Repeat 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, and unwrapped single-service and single-use articles.
• 3-301.11 - Critical An improper scoop was found in the ice bin at the drive-thru.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-501.16 - Critical Repeat Chicken was hot holding at 112 F and should be discarded. The broken warmer was being used. Remove all the food until repaired or replaced.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical All the food in the above inoperable refrigeration units should be discarded. Food was found 68-75 F. (vegetables, dressings, etc.)
  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.
• 4-204.112 - Repeat There was no temperature measuring device located in the refrigerators listed above.
  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.
• 4-501.11 - Critical Repeat All the refrigeration on the front lines except the meat cooler was observed in a state of disrepair and damaged. Discard all the food and repair the units. The outside freezer floor was rusty. The handle on the 1st refrigerator was broken.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

February 08, 2005 (Routine)

Violations:

• 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage: 41°F or below, (2) Hot holding: 140°F or above, (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (4) Reheating: 165°F within 2 hrs.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
• 2-402.11 - Repeat 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, and unwrapped single-service and single-use articles.
• 3-301.11 - Critical An improper scoop was found in the ice bin at the drive-thru.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 3-501.16 - Critical Repeat Chicken was hot holding at 112 F and should be discarded. The broken warmer was being used. Remove all the food until repaired or replaced.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical All the food in the above inoperable refrigeration units should be discarded. Food was found 68-75 F. (vegetables, dressings, etc.)
  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.
• 4-204.112 - Repeat There was no temperature measuring device located in the refrigerators listed above.
  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.
• 4-501.11 - Critical Repeat All the refrigeration on the front lines except the meat cooler was observed in a state of disrepair and damaged. Discard all the food and repair the units. The outside freezer floor was rusty. The handle on the 1st refrigerator was broken.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

October 07, 2004 (Routine)

Violations:

• 3-501.16 - Critical Cheese at 130 F inside of the hot holding.
  Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
• 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11 - Repeat The prep tables covers were stored on the floor by the service window.
  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.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-501.11 - Repeat The walk-in freezer floor is rusted.
  Repair the walk-in freezer floor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment, a deep fryer and a seasoning table.
  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 and rodents.
• 6-202.15 - Repeat The back door is not self closing.
  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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

October 07, 2004 (Routine)

Violations:

• 3-501.16 - Critical Cheese at 130 F inside of the hot holding.
  Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
• 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11 - Repeat The prep tables covers were stored on the floor by the service window.
  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.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-501.11 - Repeat The walk-in freezer floor is rusted.
  Repair the walk-in freezer floor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment, a deep fryer and a seasoning table.
  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 and rodents.
• 6-202.15 - Repeat The back door is not self closing.
  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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

April 29, 2004 (Routine)

Violations:

• 4-601.11A - Critical Repeat Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-202.16 - Repeat Bread crate used as shelving in walkin cooler (Corrected).
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.16 - Repeat Mops are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.12 - Repeat Walls at 3-part sink moldy.Walkin cooler floor not kept clean at corners.Mop sink caulking moldy.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-301.12 - No disposable towels were provided at the back handsink.
  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.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE)..
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-501.11 - Front handsink cabinet door not closing tightly.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.114 - Repeat The Henny Penny Heated holding cabinet was not in use.
  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 and rodents.
• 4-204.112 - Repeat There was no temperature measuring device located in the sandwich refrigerator and the salad refrigerator..
  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.
• 6-501.11 - Repeat Floor grouts worn throughout the kitchen.Gap between wall paneling and baseboard tiles Restroom walls tiles in need of regrouting.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.15 - Repeat The back door was not self-closing tight.
  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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints (Managers and Shift Supervisors are not required by the company to wear 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, and unwrapped single-service and single-use articles.
• 4-402.11 - Men's Room handsink not sealed to wall.
  Recaulk.

April 29, 2004 (Routine)

Violations:

• 4-601.11A - Critical Repeat Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-202.16 - Repeat Bread crate used as shelving in walkin cooler (Corrected).
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.16 - Repeat Mops are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.12 - Repeat Walls at 3-part sink moldy.Walkin cooler floor not kept clean at corners.Mop sink caulking moldy.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-301.12 - No disposable towels were provided at the back handsink.
  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.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE)..
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-501.11 - Front handsink cabinet door not closing tightly.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.114 - Repeat The Henny Penny Heated holding cabinet was not in use.
  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 and rodents.
• 4-204.112 - Repeat There was no temperature measuring device located in the sandwich refrigerator and the salad refrigerator..
  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.
• 6-501.11 - Repeat Floor grouts worn throughout the kitchen.Gap between wall paneling and baseboard tiles Restroom walls tiles in need of regrouting.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.15 - Repeat The back door was not self-closing tight.
  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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints (Managers and Shift Supervisors are not required by the company to wear 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, and unwrapped single-service and single-use articles.
• 4-402.11 - Men's Room handsink not sealed to wall.
  Recaulk.

December 08, 2003 (Routine)

Violations:

• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11 - Box of single service items on floor (Corrected).
  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.
• 6-501.12 - Repeat 2-part sink caulking moldy.Wall moldy at 3-compartment sink.
  
• 4-402.11 - 3-compartment not sealed to wall.Ladies room hansink not sealed to wall.
  Recaulk.
• 4-202.16 - Repeat Soda crates and bread racks used as shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.11 - Repeat Damaged wall by kitchen work table.Front cashier floor grouts worn out.Restroom wall tiles need regrouting.Gap between wall paneling and baseboard tiles in the office.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-301.11 - Soap was not provided at the Men's Room handsink (Corrected).
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-202.15 - Back door in disrepair.
  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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.16 - Repeat Mops are leaning on wall.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.114 - The Henny Penny Heated Holding cabinet was not in use.
  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 and rodents.
• 4-204.112 - Repeat There was no temperature measuring device located in the sandwich refrigerator.
  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.
• 4-601.11A - Critical Can opener not kept clean (Corrected).
  Clean and sanitize these surfaces for food contact.

December 08, 2003 (Routine)

Violations:

• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11 - Box of single service items on floor (Corrected).
  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.
• 6-501.12 - Repeat 2-part sink caulking moldy.Wall moldy at 3-compartment sink.
  
• 4-402.11 - 3-compartment not sealed to wall.Ladies room hansink not sealed to wall.
  Recaulk.
• 4-202.16 - Repeat Soda crates and bread racks used as shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.11 - Repeat Damaged wall by kitchen work table.Front cashier floor grouts worn out.Restroom wall tiles need regrouting.Gap between wall paneling and baseboard tiles in the office.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-301.11 - Soap was not provided at the Men's Room handsink (Corrected).
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-202.15 - Back door in disrepair.
  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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.16 - Repeat Mops are leaning on wall.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.114 - The Henny Penny Heated Holding cabinet was not in use.
  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 and rodents.
• 4-204.112 - Repeat There was no temperature measuring device located in the sandwich refrigerator.
  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.
• 4-601.11A - Critical Can opener not kept clean (Corrected).
  Clean and sanitize these surfaces for food contact.

July 15, 2003 (Routine)

Violations:

• 3-304.14 - Some wiping cloths improperly stored between use (Corrected).
  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.
• 4-202.16 - Bread racks used as shelving in walkin cooler.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handsink by the office.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12 - 2-part sink caulking moldy.
  Clean and recaulk.
• 5-501.16 - There is no refuse container at each handsink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Provide mop rack/mop hanger.
• 6-501.11 - Front counter floor grouts worn out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - The light bulbs in the out-door walkin cooler 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-303.11 - Inadequate light was noted in the out-door walkin cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 15, 2003 (Routine)

Violations:

• 3-304.14 - Some wiping cloths improperly stored between use (Corrected).
  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.
• 4-202.16 - Bread racks used as shelving in walkin cooler.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handsink by the office.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12 - 2-part sink caulking moldy.
  Clean and recaulk.
• 5-501.16 - There is no refuse container at each handsink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Provide mop rack/mop hanger.
• 6-501.11 - Front counter floor grouts worn out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.11 - The light bulbs in the out-door walkin cooler 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-303.11 - Inadequate light was noted in the out-door walkin cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.