August 25, 2009 (Follow-up)

Violation: 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.1. The person in charge provided a certificate certifying meeting the requirements for food manager certification, but did not provide a Northern Virginia Certified Food Manager card. Person in charge took exam on 7/22/09.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
CFM card was faxed on 8/26/09.

July 10, 2009 (Follow-up)

Violation: 9.2-3.3 - Critical Repeat The food establishment was not under the immediate control of a Northern Virginia certified food manager at the time of the follow-up inspection to verify the presence of a Northern Virginia certified food manager during hours of operation.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
Operator has been scheduled to attend CFM conference to be held on July 14, 2009 at 9:00 am.

June 08, 2009 (Routine)

Violations:

• 3-302.12 - White powder inside the "Dole" mandarin oranges container is not identified with the common name of the food.
  Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
• 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. Knife in-use was observed stored in a cup with standing water at room temperature.2. Cup without a handle was observed used for dispensing candy topping for ice cream.
  During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
• 3-305.11 - Repeat Stored food is not protected from contamination.1. Ice cream and brownies containers stored on the floor inside the "Bally" walk-in freezer.2. Ice cream containers stored on the floor inside the "Bally" walk-in freezer by the handwashing sink.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 4-402.11 - Repeat The handwashing sink in the front counter that is not easily movable is not installed to allow access for cleaning; spaced not more than 1 mm from adjoining equipment, walls, and ceilings; or sealed to adjoining equipment or walls since it exposed to spillage or seepage.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 5-203.14A - Critical Repeat Observed a hose attached to a faucet fixture of the mopsink with no backflow device.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 5-402.11 - Critical Repeat A direct connection exists between the sewage system and a drain originating from the 3-part sink in which food, portable equipment, or utensils are placed.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection. Improper plumbing installation or maintenance may result in potential health hazards such as cross contamination, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment, or other food-contact surfaces. It may also adversely affect the operation of equipment such as warewashing machines.
• 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. Both entrance doors of the establishment were observed wide open at the time of inspection.CORRECTED DURING INSPECTION.
  Outer openings of a food establishment shall be protected 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. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Multiple flies were observed flying throughout the establishment.
  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.
• 6-501.14 - Repeat Intake and exhaust air ducts are not clean and/or filters are not changed.1. The air vents of the unisex bathroom was observed with accumulations of dust.
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
• 9.2-3.3 - Critical Repeat The food establishment was not under the immediate control of a Northern Virginia certified food manager throughout the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

December 09, 2008 (Critical Procedures)

Violations:

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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 explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
• 5-402.11 - Critical Repeat A direct connection exists between the sewage system and a drain originating from the 3-part sink in which food, portable equipment, or utensils are placed.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection. Improper plumbing installation or maintenance may result in potential health hazards such as cross contamination, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment, or other food-contact surfaces. It may also adversely affect the operation of equipment such as warewashing machines.

July 25, 2008 (Routine)

Violations:

• 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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 explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
• 3-305.11 - Repeat Food not stored protected from contamination. Ice cream containers observed on floor in the walk-in coolers.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 4-402.11 - Repeat The handwashing sink in front counter area and restroom handwashing sink not sealed properly to wall.
  Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed; or (2) Elevated on legs as specified under paragraph 4-402.12(D). This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
• 4-501.11 - Repeat The following door gasket on the Bally walk-in freezer (431) 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.
• 5-203.14A - Critical Repeat Observed a hose attached to a faucet fixture in mop sink with no backflow device.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 5-402.11 - Critical Repeat A direct connection exists between the sewage system and a drain originating from the 3 compartment sink in which food, portable equipment, or utensils are placed.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection. Improper plumbing installation or maintenance may result in potential health hazards such as cross contamination, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment, or other food-contact surfaces. It may also adversely affect the operation of equipment such as warewashing machines.
• 6-202.13 - Repeat An insect control device is located over a food preparation area and/or where dead insects may cause contamination by being impelled or falling onto exposed food, clean equipment, utensils, linens, and/or unwrapped single service and single use articles. Roach bait traps hanging over cake decorating table.
  Install control devices shall be installed so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food-contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 6-501.11 - Repeat The walls (wallboarding missing, holes) are not maintained in good repair.
  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.
• 6-501.14 - Repeat Intake and exhaust air ducts are not clean and/or filters are not changed. (Air vents in the unisex bathroom are not clean).
  Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
• 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
• 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

March 03, 2008 (Critical Procedures)

Violations:

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of 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.
  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 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.
• 3-304.11 - Critical Repeat The ice scoop handle was stored in the drinking ice.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 5-402.11 - Critical Repeat A direct connection exists between the sewage system and a drain originating from the 3-part sink in which food, portable equipment, or utensils are placed.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection. Improper plumbing installation or maintenance may result in potential health hazards such as cross contamination, back siphonage or backflow. These conditions may result in the contamination of food, utensils, equipment, or other food-contact surfaces. It may also adversely affect the operation of equipment such as warewashing machines.

October 03, 2007 (Routine)

Violations:

• 3-302.12 - Container of malt powder observed not properly labeled to identify their contents on front counter.
  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.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Ice scoop handle found in direct contact with ice in ice machine.CORRECTED DURING INSPECTION.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor in the following areas.1. Sprinkles container, cherries container and syrup stored in the floor in front counter area.CORRECTED DURING INSPECTION.2. Cookies and Cream ice cream container found stored on floor in small "Bally" Walk-in freezer.3. Vanilla ice cream containers found stored on floor in large "Bally" Walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Repeat Crates were found used as shelving for ice cream containers in "Bally" small Walk-in freezer.
  Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation.
• 4-402.11 - Handwashing sink in front counter area and restroom handwashing sink not sealed properly to 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.
• 4-501.11 - Repeat The following parts of the large "Bally" Walk-in freezer are in poor repair.1. Door gaskets were found broken.2. Unit needs defrosting.
  Repair or replace each part in accordance with the manufacturer's specifications.
• 4-502.13 - Manufacturer containers were observed reused for the storage of the following.1. Capuccino mixture found stored in 2% reduced fat milk container in 1 door reachin refrigerator.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1. Inside ice machine.
  Clean and sanitize these surfaces for food contact.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture in mopsink with no backflow device.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 5-402.11 - Critical A direct connection exists between the sewage system and a drain originating from the 3 compartment sink in which food, portable equipment, or utensils are placed.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. If allowed by law, a warewashing or culinary sink may have a direct connection.
• 6-202.13 - An insect control device is located over a food preparation area and/or where dead insects may cause contamination by being impelled or falling onto exposed food, clean equipment, utensils, linens, and/or unwrapped single service and single use articles.1. Fly trap observed hanging from ceiling directly above cake decoration work table.
  Install control devices shall be installed so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles.
• 6-501.11 - Repeat The following are not maintained in good repair.1. Door of large "Bally" Walk-in refrigerator does not close properly.2. Some baseboards in back single serve items storage room were observed loose.3. Hole observed in wall on back right corner.
  Physical facilities shall be maintained in good repair.
• 6-501.110 - Employees are not using the dressing rooms or lockers provided.1. Jeans and caps observed stored with syrup containers, toppings containers and single serve items in shelf close to "Bally" Walk-in freezer.CORRECTED DURING INSPECTION.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12 - Repeat The following areas are not cleaned as often as necessary:1. Floor on back single self storage room.2. Floor in cake decoration area.
  Physical facilities shall be cleaned as often as necessary to keep them clean.
• 6-501.14 - Intake and exhaust air ducts are not being cleaned.1. Air vents in the unisex restroom and above the fire extinguisher were observed with accumulations of dust.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
L.R leading with K.W.

November 21, 2006 (Routine)

Violations:

• 4-101.111 - The nonfood contact surface of the tape on the gasket to the 1 door refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. (The gasket is perfect.)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - The nonfood contact surface of the soda crates used as shelving in the walk in freezer closest to the front counter is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation.
• 5-202.14 - The backflow or backsiphonage prevention device installed on the mop sink where the hose is, is not identified as meeting standards set by the American Society of Sanitary Engineering.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• 6-501.11 - Repeat There is a large hole in the wall in the storage room to the back right corner.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 09, 2006 (Routine)

Violations:

• 4-202.16 - The nonfood contact surface of the wooden blocks under the 3 part sink are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11 - Repeat The gasket at the large walk in freezer is torn.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelving of the cupboards behind the front counter.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Repeat There is a hole in the wall under the 3 part sink that goes into the back dry storage room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The floor under the 3 part sink and the floor under the shelving in the dry storage room have debris on them.
  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.

January 17, 2006 (Routine)

Violations:

• 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  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.
• 4-501.11 - The gaskets of the large walk in freezer are damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 5-205.15B - The backflow preventer on the mop sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11 - The light bulbs at the first ice cream freezer are 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.
• 6-501.11 - The floor under the 3 part sink is not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The floor under the 3 part sink was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 17, 2006 (Routine)

Violations:

• 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  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.
• 4-501.11 - The gaskets of the large walk in freezer are damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 5-205.15B - The backflow preventer on the mop sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11 - The light bulbs at the first ice cream freezer are 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.
• 6-501.11 - The floor under the 3 part sink is not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The floor under the 3 part sink was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 10, 2005 (Follow-up)

Violation: 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
Comments:
The manager on duty did not have her certified food manager's card yet. She was going to get it. I will be back on Friday to make sure that the manager has a certified food manager's card.

August 10, 2005 (Follow-up)

Violation: 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
Comments:
The manager on duty did not have her certified food manager's card yet. She was going to get it. I will be back on Friday to make sure that the manager has a certified food manager's card.

July 15, 2005 (Routine)

Violations:

• 4-101.111 - The nonfood contact surface of the wood under the 3 part sink 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 - Repeat The mopsink is not sealed to the wall all around.
  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.
• 4-501.11 - Repeat The door gaskets on the big walkin freezer are damaged.The bottom door gasket onthe little walkin freezer is missing.
  Repair the gaskets 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.
• 5-205.15B - The backflow preventer on the mopsink is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-501.11 - Repeat The floor under the 3 part sink is not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The floor under the 3 part sink was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Claudia Orellana took the Food Safety exam on 11/21/04

July 15, 2005 (Routine)

Violations:

• 4-101.111 - The nonfood contact surface of the wood under the 3 part sink 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 - Repeat The mopsink is not sealed to the wall all around.
  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.
• 4-501.11 - Repeat The door gaskets on the big walkin freezer are damaged.The bottom door gasket onthe little walkin freezer is missing.
  Repair the gaskets 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.
• 5-205.15B - The backflow preventer on the mopsink is leaking.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-501.11 - Repeat The floor under the 3 part sink is not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The floor under the 3 part sink was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Claudia Orellana took the Food Safety exam on 11/21/04

July 14, 2005 (Routine)

Violations:

• 3-301.11 - Critical Repeat The handles of the scoops in the ice are in contact with the ice.The spoon in the Oreos was in contact with the food.
  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 - Repeat Wiping cloths improperly stored between use. Clothes stored in the 3 part sink with no sanitizer or in any water.
  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.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Numerous tubs of ice cream are on the floor of both walkin freezers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Milk cold holding at 55oF in the small one door refrigerator.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-402.11 - The restroom handsink is not sealed to 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.
• 4-501.11 - Repeat The small one door refrigerator is not maintaining proper temperatures.The door gaskets on the one door refrigerator are worn.One of the cabinet doors is loosing its siding.There are no door handles on the cabinets under the handsink.The big walkin freezer is icing up.
  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 nonfood contact surface of the bottom of the broken refrigerator had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.16 - 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. 3 stoppers are not provided to set up the 3 part sink WASH-RINSE-SANITIZE
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.11 - Repeat There is a hole in the lower part of the wall of the dry storage room. (There is a terminte infestation).The baseboard in the restroom is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The big walkin freezer floor was noted in need of cleaning.The outside and inside of the cabinets was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

July 14, 2005 (Routine)

Violations:

• 3-301.11 - Critical Repeat The handles of the scoops in the ice are in contact with the ice.The spoon in the Oreos was in contact with the food.
  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 - Repeat Wiping cloths improperly stored between use. Clothes stored in the 3 part sink with no sanitizer or in any water.
  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.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Numerous tubs of ice cream are on the floor of both walkin freezers.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Milk cold holding at 55oF in the small one door refrigerator.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-402.11 - The restroom handsink is not sealed to 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.
• 4-501.11 - Repeat The small one door refrigerator is not maintaining proper temperatures.The door gaskets on the one door refrigerator are worn.One of the cabinet doors is loosing its siding.There are no door handles on the cabinets under the handsink.The big walkin freezer is icing up.
  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 nonfood contact surface of the bottom of the broken refrigerator had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.16 - 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. 3 stoppers are not provided to set up the 3 part sink WASH-RINSE-SANITIZE
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-501.11 - Repeat There is a hole in the lower part of the wall of the dry storage room. (There is a terminte infestation).The baseboard in the restroom is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The big walkin freezer floor was noted in need of cleaning.The outside and inside of the cabinets was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

March 16, 2005 (Routine)

Violations:

• 3-301.11 - Critical An improper scoop was found in the ice bin. The handles on the "CUPS" were stored in the ice. Use a scoop with longer handles.
  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.
• 3-305.11 - Food stored on the walk-in freezer floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11 - The reach-in refrigerator under the three-compartment sink was observed in a state of disrepair and damaged. The motor cover on this unit was not in place. Gaskets on the unit were worn.
  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.
• 5-205.15A - Critical A recent repair to plumbing system components of the employee restroom is not in accordance with the law. The owner has removed the fixtures in this room. There is an opening where the toilet use to be and sewer gas has been detected. Properly close off the plumbing to this fixture.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
• 6-501.11 - Complete installing the coving in the restroom and back 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.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

March 16, 2005 (Routine)

Violations:

• 3-301.11 - Critical An improper scoop was found in the ice bin. The handles on the "CUPS" were stored in the ice. Use a scoop with longer handles.
  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.
• 3-305.11 - Food stored on the walk-in freezer floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11 - The reach-in refrigerator under the three-compartment sink was observed in a state of disrepair and damaged. The motor cover on this unit was not in place. Gaskets on the unit were worn.
  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.
• 5-205.15A - Critical A recent repair to plumbing system components of the employee restroom is not in accordance with the law. The owner has removed the fixtures in this room. There is an opening where the toilet use to be and sewer gas has been detected. Properly close off the plumbing to this fixture.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
• 6-501.11 - Complete installing the coving in the restroom and back 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.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

November 22, 2004 (Follow-up)

Violations:

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-201.11 - The floor in the customer restroom is not designed, constructed, or installed so that they are smooth and easily cleanable. Remove the carpet from the floor.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign was found at the restroom sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-202.14 - The toilet room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

Comments:
This was a follow-up on re-installation of the customer restroom. They have been installed, however the above violations were found.

November 22, 2004 (Follow-up)

Violations:

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-201.11 - The floor in the customer restroom is not designed, constructed, or installed so that they are smooth and easily cleanable. Remove the carpet from the floor.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No sign was found at the restroom sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-202.14 - The toilet room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

Comments:
This was a follow-up on re-installation of the customer restroom. They have been installed, however the above violations were found.

October 20, 2004 (Follow-up)

Violations:

• 5-203.12 - Critical There are not an adequate number of toilets required by law. The establishment is still in non-compliance with the requirement of providing toilets for customers without them walking through the food prep area. Seats were had not been removed as instructed on the previous inspection.
  Install additional toilets to be in compliance with the law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

October 20, 2004 (Follow-up)

Violations:

• 5-203.12 - Critical There are not an adequate number of toilets required by law. The establishment is still in non-compliance with the requirement of providing toilets for customers without them walking through the food prep area. Seats were had not been removed as instructed on the previous inspection.
  Install additional toilets to be in compliance with the law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

October 19, 2004 (Routine)

Violations:

• 2-103.11 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. The owner has removed one restroom which was used by the public. This room has been converted to an office. One restroom remains, but is only accessible by going thru the food preparation area. This is prohibited. Please be advised that all seats must be removed from the establishment in 24 hours because restrooms are not available to the public. NOTE: The owner (Mr. Nahen Ali) was informed by phone.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-301.11 - Repeat Soap was not provided at the handwashing facility in the front prep area.
  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.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11 - Repeat Food stored on the floor in the walk-in freezers and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.11 - Repeat There were stained ceiling tiles in the establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-204.112 - Repeat There was no temperature measuring device located in the freezers 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.
• 4-201.11 - Repeat The "homestandard" Samsung microwave is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 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.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 7-201.11 - Critical Paint was stored next to single-service articles (spoons) in the storage room.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 2-301.12 - Critical Improper handwashing procedures observed. The employee did not use soap.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.15 - A food employee was observed cleaning their hands in the three-compartment sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. The front door was propped open.
  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 19, 2004 (Routine)

Violations:

• 2-103.11 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. The owner has removed one restroom which was used by the public. This room has been converted to an office. One restroom remains, but is only accessible by going thru the food preparation area. This is prohibited. Please be advised that all seats must be removed from the establishment in 24 hours because restrooms are not available to the public. NOTE: The owner (Mr. Nahen Ali) was informed by phone.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 6-301.11 - Repeat Soap was not provided at the handwashing facility in the front prep area.
  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.
• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11 - Repeat Food stored on the floor in the walk-in freezers and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.11 - Repeat There were stained ceiling tiles in the establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-204.112 - Repeat There was no temperature measuring device located in the freezers 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.
• 4-201.11 - Repeat The "homestandard" Samsung microwave is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 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.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
• 7-201.11 - Critical Paint was stored next to single-service articles (spoons) in the storage room.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 2-301.12 - Critical Improper handwashing procedures observed. The employee did not use soap.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.15 - A food employee was observed cleaning their hands in the three-compartment sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. The front door was propped open.
  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.

May 05, 2004 (Routine)

Violations:

• 6-501.11 - There is a water damaged ceiling tile above the video camera. There is some missing/damaged cove base to the left of the front counter hand sink, to the left of the mop sink, to the right of the ice machine, in the public rest-room, and in the walk way to the public rest-room. The left part of the door frame leading to the public rest-room is damaged. There is exposed dry-wall in the public rest-room, to the left of the mop sink, and to the right of the ice machine. There are holes in the wall of the employee rest-room. The wall is not sealed around the electrical outlet cover above the "Phillips" computer monitor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the front counter cabinetry, the sinks, and the public rest-room fixtures.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the "Kitchenaid" mixer.
  Clean and sanitize these surfaces for food contact.
• 4-204.112 - Repeat There was no temperature measuring device located in the front counter refrigerator, "Pepsi" refrigerator, one ice cream chest freezer, and the walk-in freezer where the 5 gallon containers of ice cream are stored.
  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.
• 6-202.11 - The ceiling light bulbs in the cake preparation area 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.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 5-501.116 - The refuse container at the front counter was observed soiled with an accumulation of debris on its lid.
  Refuse containers are to be cleaned at a frequency that prevents the build up of debris.
• 5-205.15B - Plumbing connections under the front counter hand sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.11 - The front counter refrigerator was observed in a state of disrepair and damaged with the condensor all iced over.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit for the sanitizer that you use so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (unused pepsi soda fountain machine).
  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.
• 3-305.11 - Repeat Food (5 gallon containers of ice cream) stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the public and employee rest-rooms (corrected-on-site)
  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.
• 6-501.12 - Repeat The floor in the utility closet was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-201.11 - The "Sanyo" microwave is not designed and constructed to be durable ("Household Use Only").
  Remove this item from the facility and replace with an approved (Commercial) unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The nonfood contact surface of the soda crates used as shelving are not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
  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.
• 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin (No sanitizer on-site).
  Provide a sanitizer at proper concentration at its proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. (Chlorine: 50-100 ppm, Quaternary: 200ppm, Iodine: 12.5 ppm)

May 05, 2004 (Routine)

Violations:

• 6-501.11 - There is a water damaged ceiling tile above the video camera. There is some missing/damaged cove base to the left of the front counter hand sink, to the left of the mop sink, to the right of the ice machine, in the public rest-room, and in the walk way to the public rest-room. The left part of the door frame leading to the public rest-room is damaged. There is exposed dry-wall in the public rest-room, to the left of the mop sink, and to the right of the ice machine. There are holes in the wall of the employee rest-room. The wall is not sealed around the electrical outlet cover above the "Phillips" computer monitor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the front counter cabinetry, the sinks, and the public rest-room fixtures.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the "Kitchenaid" mixer.
  Clean and sanitize these surfaces for food contact.
• 4-204.112 - Repeat There was no temperature measuring device located in the front counter refrigerator, "Pepsi" refrigerator, one ice cream chest freezer, and the walk-in freezer where the 5 gallon containers of ice cream are stored.
  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.
• 6-202.11 - The ceiling light bulbs in the cake preparation area 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.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 5-501.116 - The refuse container at the front counter was observed soiled with an accumulation of debris on its lid.
  Refuse containers are to be cleaned at a frequency that prevents the build up of debris.
• 5-205.15B - Plumbing connections under the front counter hand sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-501.11 - The front counter refrigerator was observed in a state of disrepair and damaged with the condensor all iced over.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit for the sanitizer that you use so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment (unused pepsi soda fountain machine).
  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.
• 3-305.11 - Repeat Food (5 gallon containers of ice cream) stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the public and employee rest-rooms (corrected-on-site)
  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.
• 6-501.12 - Repeat The floor in the utility closet was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-201.11 - The "Sanyo" microwave is not designed and constructed to be durable ("Household Use Only").
  Remove this item from the facility and replace with an approved (Commercial) unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-202.16 - The nonfood contact surface of the soda crates used as shelving are not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices with approved shelving with minimum 6 inch legs or casters.
• 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
  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.
• 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin (No sanitizer on-site).
  Provide a sanitizer at proper concentration at its proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. (Chlorine: 50-100 ppm, Quaternary: 200ppm, Iodine: 12.5 ppm)

November 19, 2003 (Routine)

Violations:

• 6-501.12 - Floor in electrical closet in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 4-602.13 - Repeat Cabinet under handsink not kept clean.Storage cabinet in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-305.11 - Repeat Boxes of food stored on the walkin freezer floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112 - There was no temperature measuring device located in the front refrigerator under 3-part sink..
  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.
• 6-301.11 - Soap was not provided at the front handsink.No soap at employee restaroom handsink.
  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.
• 3-302.11 - Critical Unwrapped or uncovered decorator's icing left overnight on work table.
  Discard.
• 4-402.11 - Front handsink not sealed to counter.
  Recaulk.
• 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.