July 13, 2009 (Routine)

• 2-201.11 - Critical Through conversation and/or review of written policy, it was determined that establishment's employee health policy is not in compliance with food regulations because the employees did not sign the agreement.
  Create and have a basic understanding of an employee health policy that requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A virus, Shigella spp., Salmonella Typhii, or E.coli) according to law, directs the person in charge to exclude or restrict employees based on the information they report, and manages returning to work and removal of restrictions.
• 2-402.11(A) - Observed employee not wearing a hair restraint.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 4-501.12 - Observed the cutting board in need of resurfacing in the meat room.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-303.11(A) - Observed burnt light bulb in the dry storage.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.11 - Observed hole at the junction of wall/floors under the bread shelf.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed floors in need of cleaning in the back kitchen.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 13, 2009 (Routine)

July 15, 2008 (Routine)

• 2-402.11 - Corrected During Inspection 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.
• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the reach-in refrigerator 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.
• 3-304.14B2 - 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.
• 3-403.11D - Critical Repeat The meat balls was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165°F or above within 2 hours.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the slicer.
  Clean and sanitize these surfaces for food contact.
• 6-501.12A - The floor in the prep 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.

July 02, 2008 (Routine)

January 03, 2008 (Routine)

July 10, 2007 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Whole shell eggs improperly stored on top of tomatoes.
  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.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical Tomatoes are cold holding at 43°F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11B - The door of the freezer chest is damaged.
  Repair or replace the the door in accordance with the manufacturer's specifications.

January 08, 2007 (Routine)

• 4-101.111 - The nonfood contact surface of the utensil lid is not corrosion resistant, nonabsorbent, and/or smooth. The lid is chipped.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - Repeat There was no temperature measuring device located in the Kenmore freezer (back kitchen and cutting station).
  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.

September 27, 2006 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-307.11 - Corrected During Inspection Observed a customer entering into the kitchen to wash hands.
  Only employees of the food establishment may have access to the kitchen area.
• 3-501.16A2 - Critical Repeat Observed salami cold holding at 51F.
  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.
• 4-204.112B - There was no temperature measuring device located in the 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.
• 4-501.11A - Repeat Observed prep cooler registering its ambient temperature at 50F.
  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.
• 6-501.12A - Observed ceilng in need of cleaning in the dry storage room. Observed spray-hose at the 3-vat sink 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.
• 7-209.11 - Observed a pair of tennis shoes stored next to bread.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

June 23, 2006 (Routine)

• 3-501.16A2 - Critical Repeat Observed salami 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.
• 4-501.11A - Repeat Observed prep cooler registering its ambient temperature at 50F.
  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. Adjust the cooler to allow the ambient temperature be at 41F or below.
• 4-903.11A3 - Observed a box of "portion cups" stored on the floor in the dry storage area.
  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.

March 09, 2006 (Routine)

• 4-202.16 - The nonfood contact surface of the cardboard is not designed or constructed to be easily cleanable. Observed cardboard box used as liner inside the meat display cooler.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-501.11 - Physical structure is not maintained in good repair: floor tiles damaged in the meat section.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 28, 2005 (Routine)

• 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.
• 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.
• 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-501.16A2 - Critical Observed PHFs cold holding at improper temperature.
  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 - The ambient (air/water) temperature measuring device located in the meat cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.11A - Observed the following equipment observed in a state of disrepair and damaged:1. True cooler cold holding its ambient temperature at 50F.2. Shelving units inside the meat cooler are rusted.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the main kitchen.
  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.
• 6-501.16 - 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.
• 7-201.11B - Corrected During Inspection Critical Container of Windex stored next to pickled food item.
  Containers of toxic chemicals must be located in an area that is not above or next to food, equipment, utensils, linens or single service items.

August 11, 2005 (Routine)

• 4-501.12 - The cutting board(s) along the meat slicer are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 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.

May 02, 2005 (Routine)

• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Raw animal food (beef) 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.
• 6-303.11A - Inadequate light was noted in the storage area.
  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.
• 6-501.11 - Physical structure is not maintained in good repair:1. coving strips not intact near the hood system and back storage area.2. holes on the wall near handsink.3. ceiling cracked above bread storage area.
  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.

January 11, 2005 (Routine)

• 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. No food handlers wearing hair restraints. Ticket may be issued on future repeat violations.
  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.
• 3-302.12 - Repeat Unlabeled food containers. Vegetable oil not labeled.
  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.
• 4-204.112D - Repeat The temperature measuring device located sandwich unit and freezer chest units (2) are not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer. Permanently attach the thermometer so you can read it easily at all times.
• 6-303.11B - Inadequate light was noted in the center storage area and rear prep area.
  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.

September 27, 2004 (Routine)

• 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.
• 6-501.11 - Floor in slicer room is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-204.112D - Repeat The temperature measuring device located 2 freezer chest and sandwich box is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 5-205.15B1 - Plumbing connections under the front handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.11A - Repeat Pepsi (N) 50F, sandwich unit 49F (top was open) was observed in a state of disrepair and damaged.
  Check units after they have be closed for several hours and then repair if the temperature is not 41F or below.

June 14, 2004 (Routine)

• 4-501.11A - Sandwich box was 45F.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation (41F), 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.
• 3-302.12 - Repeat Unlabeled food containers, oils.
  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.
• 4-204.112D - Repeat The temperature measuring device located in the sandwich unit and the freezer chests are not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 4-501.11B - Repeat The 4-door refrigerator's shelves are rusting.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: area under the grill.
  Maintain nonfood-contact surfaces of equipment clean.

February 09, 2004 (Routine)

• 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.
• 6-301.11 - No soap provided at restroom handsink or rear prep handsink.
  Keep soap provided at all handsinks at all times.
• 3-302.12 - Repeat Unlabeled food containers, oil.
  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.
• 4-204.112B - There was no temperature measuring device located in the freezer chests.
  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.
• 4-501.11B - Repeat Refrigerator shelves in 4-door refrigerator rusty.
  Remove rust or replace shelves. DO NOT paint the shelves.

October 24, 2003 (Routine)

• 4-204.112D - Repeat The temperature measuring device located freezer chest is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer, attach it.
• 4-501.11A - Repeat The two Pepsi refrigerators was observed in a state of disrepair and damaged, one was 48F and one was 44F.
  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. Repair the units so they maintain 41F or below.
• 3-302.12 - Repeat Unlabeled food containers, oil
  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.
• 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.
• 11-2-11 -
  

June 12, 2003 (Routine)

• 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.
• 3-304.14B2 - Repeat 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.
• 4-204.112D - The temperature measuring device located in white chest freezer and sandwich unitis not easily readable. Attach thermometer so it is easily readable and in the warmest area (front).
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 4-501.11B - Repeat The shelves of the 4-door refrigerator is rusting.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 6-501.11 - Restroom window sill paint peeling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-501.113B - Outside refuse container was uncovered. Grease barrel uncovered.
  Cover all waste containers when not in continuous use.

February 20, 2003 (Routine)

• 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, ut
• 3-302.12 - Unlabeled food containers, oil
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Wiping cloths improperly stored between use. (stored in soapy water not sanitizing solution.)
  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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can operner.
  Clean and sanitize these surfaces for food contact.
• 6-501.12A - Toilet door (inside), toilet was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule
• 4-501.11B - The shelve of the sliding door refrigerator are rusty.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-204.112A1 - The temperature measuring device in the sandwich unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11A - Sandwich unit 45F (must be 41F or below).
  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. Prio