Bistro Bistro, 4021 S 28th St, Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Bistro Bistro
Address: 4021 S 28th St, Arlington, Virginia
Phone: (703) 379-0300
Total inspections: 13
Last inspection: Sep 15, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
3-101.11 - Corrected During Inspection Critical Caramel sauce in the walk-in refrigerator (pastry) was observed dated 8/28/09 and 9/3/09. 3-302.11 - Corrected During Inspection Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken stored over raw meats in the "True" 2-dr refrigerator and "Traulsen" 1-dr upright refrigerator. 3-501.16A2 - Critical Milk and Half-n-Half cold holding at the improper temperature 47F and 51F, respectively in the walk-in refrigerator (pastry). 3-501.17A - Critical Veal shanks, meat lasgna, chicken, coleslaw and several other foods, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. 4-601.11A - Critical The food-contact surface of the slicer blade is not clean to sight and touch. 5-202.13 - Corrected During Inspection Critical A pipe was observed hanging in the mop sink. 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager. The Manager on duty said that he forgot his Northern Virginia Food Manager's Card home and will fax it to CHPB tomorrow.	September 15, 2009	Critical Procedures	7	0	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees [Post Employee Health Notice]. 3-302.12 - Container of sugar is not identified with the common name of the food. 3-304.12 - The sugar for cream burlee scoop is improperly stored. 3-603.11 - Critical The food establishment serves hamburgers, steaks, lamb chops, etc. cooked to the customer's request and does not disclose these menu items with the coinciding symbol that is in front of the consumer advisory on the bottom of the menu. 4-402.11 - The counter top behind the dishsprayer is spaced more than 1 mm from its adjoining wall which is exposed to spillage or seepage. 4-501.11 - The "True" 2-door keg refrigerator (standing liquid inside the unit), some cabinetry at the bar, soda gun nozzle holders (drain lines missing), dessert display case refrigerator (kick plate missing), "Maximum" 1-door refrigerator (door handle damaged), and the "True" 2-door salad prep refrigerator (broken door hinges) are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. 4-502.13 - Manufacturer containers [ricotta cheese] was observed reused for the storage of sugar. 4-602.11E - Surfaces of the kitchen interior lid, the bar soda gun nozzles and holders are not clean. 4-602.13 - The nonfood-contact surface of the kitchen shelving, bar shelving, storage room shelving, plumbing pipes at the bar, and the women's rest-room ceiling fan vent cover are not cleaned at a frequency necessary to preclude the accumulation of soil residues. 5-205.15B - The faucets at the 3-compartment sink (leaks, water turned off), the dipper well (water turned off) at the dessert station, and the bar handsink (no hot water) are not maintained good repair. 6-202.11 - The light bulbs in the ceiling of the server station, the track light bulbs at the dessert station, one light in each walk-in refrigerator, the light inside the "Traulsen" 1-door freezer, and several ceiling lights in the kitchen are not shielded, coated, or otherwise shatter-resistant. 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents [air gaps at front doors]. 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [bar & kitchen]. 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device [bar & server station]. 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 and/or is not clearly visible to food employees [bar, dessert station, pastry kitchen, and rest-rooms]. 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food [server station, dessert station & kitchens ]. 6-303.11 - The light intensity is below 20 foot candles inside the "Bev Air" sliding door refrigerator, and in the dish washing area. 6-501.11 - Some areas of the wall and floor at the bar, some areas of the walls at the server station, the wall before entering the kitchen from the server station, the wall by the back door, the wall and floor junctures behind the transformer and hot water heater, and a few baseboard tiles in the dining area and kitchen are not maintained in good repair. 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [Mouse droppings were observed at the bar, transformer/electrical room, storage room, and kitchen, some flies were observed in the facility, and a couple of dead roaches were observed on the kitchen shelving]. 6-501.12 - The floors and walls at the bar, server station, storage room, transformer/electrical room and kitchen are not cleaned as often as necessary to keep them clean. 9.2-3.3 - Corrected During Inspection Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.	June 22, 2009	Routine	-	-	Details / Comments
5-205.15B - Repeat There was small leak under the three-compartment sink. 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.	December 18, 2008	Follow-up	1	1	Details / Comments
5-205.15B - The pipe under the three-compartment sink was leaking.The grease trap is not hooked up to the three-compartment sink and there is no cleaning schedule for the unit. NOTE: The PIC could not open the unit and a smell was detected. 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.	December 15, 2008	Follow-up	1	1	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food. 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. 3-203.12 - Critical Shellstock tags are missing from the shellstock containers. ex. mussels on the prep line and walk-in refrigerator 3-302.11 - Corrected During Inspection Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw meat was stored with cooked in the prep line refrigerator. 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored. The utensils used in the ice cream/dessert area were held at room temperature. There was a dipper well provided but it was not operating. 3-501.16A1 - Critical The cream sauce was hot holding at the improper temperature of 104 F. 3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: sliced tomatoes 64 F, pastas 55-70 F, cheese 44 F, fish 44 F, rice 45, meat 44 F 3-501.17A - Critical Food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Fish and steak tartar are not noted with an asterisk that they are served under-cooked or raw. 4-501.12 - The surface of one of the tan cuttingboards is no longer effectively cleaned and sanitized. Discard this immediately. 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager. The CFM took 20 minutes to arrive at the establishment. Send another employee to the CFM class in order to obtain a card.	September 18, 2008	Critical Procedures	8	2	Details / Comments
3-302.11 - Corrected During Inspection Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw beef stored over raw fish in True 2 door prep. 4-204.120 - Corrected During Inspection Repeat A soda gun is missing a drain tube at the holster. 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises. Some mouse droppings observed in back of shelving with dry storage. 6-501.12 - Repeat Floors in corners of storage rooms and under shelving noted in need of cleaning.	April 29, 2008	Routine	1	3	Details / Comments
2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food. 3-302.11 - Corrected During Inspection Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw beef stored over fish in 2 door prep. 3-304.12 - Food preparation and dispensing utensils are improperly stored. Utensils stored in turned off dipper well. 3-501.16A2 - Critical Repeat Squid at 52oF, clams at 52oF on 1 door prep surface. (Discard) 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. No consumer advisory on lunch menu. 4-203.12 - Thermometers in the walk in and several other refrigerators are broken. 4-204.120 - Soda gun holsters at the bar are missing drain tubes. 4-903.11 - Repeat Single-service and/or single-use articles are improperly stored. Dishracks stored on the floor. 6-202.11 - The light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant. 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. No hand towels available at any of the hand sinks. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food. Several lights out throughout the kitchen and under the cooking hood. 6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Profuse mouse droppings observed throughout the establishment, in corners of storage areas, in cabinets, under and around equipment. Dead roaches also observed in several places. 6-501.12 - Repeat Floor is dirty under, behind and around equipment in kitchen, behind bar, in store rooms and under shelving. 6-501.14 - Intake and exhaust air ducts are not clean and/or filters are not changed. Ventilation in both restrooms are in need of cleaning. 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers. 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.	April 08, 2008	Routine	6	11	Details / Comments
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.A waiter was observed holding the bread with his bare hand as he cut it. Then picked the bread up with his bare hands to put in a basket and serve to customers. 3-302.11 - Critical (CORRECTED DURING INSPECTION): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).1. Eggs stored over a bucket of pickled ginger in the Penn walk-in2. Raw scallops stored over bags of fries and ravioli 3-501.16A2 - Critical Repeat The heavy cream was observed cold holding at the improper temperature of 53F. 9.2-3.3 - Critical Repeat There is no certified food manager on duty.The food managers card has expired and she is currently working on getting it renewed.	November 30, 2007	Critical Procedures	4	0	Details / Comments
3-603.11 - Critical The disclosure is missing on the menu letting people know which foods contain raw or undercooked ingredients. 4-501.12 - Repeat The cutting board(s) along the Randall prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-703.11 - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) 4-903.11 - Corrected During Inspection Repeat The grill racks were stored on the floor behind the Traulsen freezer. 6-201.13 - There are some baseboard tiles missing to the entrance of the kitchen. 6-301.14 - Repeat There are no hand washing reminders at any of the hand sinks. 6-303.11 - Repeat There are some lights out in the ceiling in the bakery. 6-501.11 - The walk in bakery floor is in poor repair and is not shutting properly. 6-501.12 - The inside of the fryer and the wall under the back hand sink need to be cleaned. The inside of the cupboard under the hand sink in the coffee bar area needs to be cleaned. 6-501.16 - Repeat Mops and brooms are not hung up to air dry.	January 31, 2007	Routine	2	8	Details / Comments
3-501.16A2 - Critical Smoked salmon sitting out at 53F by the panini press.Salmon, diced tomatoes and beat eggs were sitting on a thin layer of ice at 63F. 4-204.112 - Repeat The thermometer in the small refrigerator in the server station is cracked. 4-501.11 - Repeat Neither of the disposals in the dishwashing area are working.The 2 door Delfield in the bakery is cold holding at 43-45F.The top knob on the 2 door Garland oven is loose and does not work. The gasket is torn on the walk in refrigerator.The 2 door refrigerator by the soups does not work and is used for linen storage.The 4 door salad refrigerator is not in use.One of the ovens does not work.The fan/condenser cover for the back of the bakery display refrigerator is missing.The light covers and the vent cover above the ice machine to the kitchen ceiling are cracked. 4-501.12 - Repeat The cutting board(s) along all of the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 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 fan guard in the walk in refrigerator. 4-903.11 - Repeat The dish pan and dish rack were stored on the floor by the dishwasher. 5-205.15B - Repeat The pipe under the disposal by the dishwasher is leaking into a plastic container. 6-301.14 - There are no hand washing reminders at any of the hand wash stations (kitchen, server station or bakery). 6-303.11 - Repeat Some of the lights are out in the dry storage room ceiling. 6-303.11 - Repeat There were some lights out in the kitchen ceiling and in the hood. 6-501.11 - Repeat There is a large hole in the wall under the dishwasher. 6-501.111C - Critical Repeat A live adult roach was found in the dishwashing area. 6-501.114 - Repeat There are unused pieces of equipment stored in the back hallway (ice machine, refrigerator). 6-501.12 - Repeat The wall and caulking behind the dishwasher is covered in black mold. 9.2-3.3 - Critical There is no certified food manager on duty.	December 04, 2006	Routine	3	11	Details / Comments
3-301.11 - Critical A bowl that is used as a scoop is found in the flour. 3-304.13 - Linens were covering the bread in the warmer. 3-305.11 - Bread crumbs are stored on the floor in the dry storage room. 4-202.16 - The nonfood contact surface of the bread racks for shelving in the bakery walk in refrigerator are not designed or constructed to be easily cleanable.There is tape on the knob on the cappuccino maker machine. 4-204.112 - The thermometer in the 1 door Bev Air in the server station is broken. 4-402.11 - The handsink in the bakery needs resealed to the wall. 4-501.11 - Repeat The spice rack metal shelf is hanging from the wall and is propped up by a metal piece.Neither of the disposals are working in the kitchen.The dessert display case, both refrigerators in the bakery and the 2 door upright Traulsen freezer are not working properly or are not in use. The freezer is cold holding foods at 50F in the bottom portion.The spring for the walk in in the bakery is missing for the door.The knob on the upright oven is broken.The gasket is torn on the 4 door salad refrigerator.The motor cover for the 4 door salad refrigerator is missing and has the fan blades exposed.The flame grill above the oven has a piece missing from the inside preventing it from working as designed. (Flames come out of it at head level)Two ovens are used as storage and do not work. 4-501.12 - Repeat The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: the fan guard in the walk in refrigerator, inside of the soda gun nozzles at the bar. 4-703.11 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) 4-903.11 - The rack in the oven is on the floor behind the freezer. 5-205.15B - Repeat The pipe to the sink in the bakery leaks.The pipe connected to the 3 part sink at the "Wash" basin is disconnected (water goes directly to the floor).The pipe under the dishwasher leaks and water is caught in a plastic container. 5-501.16 - There is no refuse container next to the hand sink in the bakery. 6-301.11 - Soap was not provided at the handwashing facility in the server station, kitchen hand sink or the bakery. 6-301.12 - There were no hand towels at the kitchen hand sink. 6-303.11 - Repeat There are some ceiling lights out in the dry storage room. 6-303.11 - Repeat There are some ceiling lights out in the kitchen and in the bakery area. 6-501.11 - The ceiling light covers are cracked and some are missing.There are holes in the walls in the kitchen above the warmer by the hand sink. 6-501.111C - Critical There are all stages of live roaches and flies found in the kitchen. 6-501.114 - There are many unused pieces of equipment in the hallway. 6-501.12 - The floor under the refrigerators and freezers and under the entire grill line have lots of trash and food debris under them.The ceiling tiles in the kitchen are dirty. The walls in the kitchen also have debris on them. 6-501.14 - Intake and exhaust air ducts in the kitchen are not being cleaned. 6-501.16 - Mops are not hung up to air dry. 7-102.11 - Critical There were unlabeled spray bottles above the mop sink. 7-202.11 - Critical A bulk container of pesticide was found in the bakery area.	November 02, 2006	Routine	6	18	Details / Comments
4-501.11 - Repeat Desert display case observed in a state of disrepair and damaged. 5-205.15B - Repeat Plumbing connections under the dishwasher and bakery handsink. 6-201.12 - Repeat Soda lines and soda pump on floor behind bar. 6-303.11 - Repeat Inadequate light was noted in the kitchen.	July 12, 2006	Follow-up	0	4	Details / Comments
4-501.11 - Repeat Desert display case observed in a state of disrepair and damaged. 5-205.15B - Repeat Plumbing connections under the dishwasher and bakery handsink. 6-201.12 - Repeat Soda lines and soda pump on floor behind bar. 6-303.11 - Repeat Inadequate light was noted in the kitchen.	July 12, 2006	Follow-up	0	4	Details / Comments

September 15, 2009 (Critical Procedures)

Violations:

3-101.11 - Corrected During Inspection Critical Caramel sauce in the walk-in refrigerator (pastry) was observed dated 8/28/09 and 9/3/09.
Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
3-302.11 - Corrected During Inspection Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken stored over raw meats in the "True" 2-dr refrigerator and "Traulsen" 1-dr upright refrigerator.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-501.16A2 - Critical Milk and Half-n-Half cold holding at the improper temperature 47F and 51F, respectively in the walk-in refrigerator (pastry).
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-501.17A - Critical Veal shanks, meat lasgna, chicken, coleslaw and several other foods, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
4-601.11A - Critical The food-contact surface of the slicer blade is not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
5-202.13 - Corrected During Inspection Critical A pipe was observed hanging in the mop sink.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager. The Manager on duty said that he forgot his Northern Virginia Food Manager's Card home and will fax it to CHPB tomorrow.
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:
Please seal all the counters/table to the adjoining walls and repair or remove all the unnecessary equipment(s) which is/are not in use.

June 22, 2009 (Routine)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees [Post Employee Health Notice].
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 how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
3-302.12 - Container of sugar 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 - The sugar for cream burlee scoop is improperly stored.
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).
3-603.11 - Critical The food establishment serves hamburgers, steaks, lamb chops, etc. cooked to the customer's request and does not disclose these menu items with the coinciding symbol that is in front of the consumer advisory on the bottom of the menu.
The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
4-402.11 - The counter top behind the dishsprayer is spaced more than 1 mm from its adjoining wall which is 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.
4-501.11 - The "True" 2-door keg refrigerator (standing liquid inside the unit), some cabinetry at the bar, soda gun nozzle holders (drain lines missing), dessert display case refrigerator (kick plate missing), "Maximum" 1-door refrigerator (door handle damaged), and the "True" 2-door salad prep refrigerator (broken door hinges) are 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.
4-502.13 - Manufacturer containers [ricotta cheese] was observed reused for the storage of sugar.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
4-602.11E - Surfaces of the kitchen interior lid, the bar soda gun nozzles and holders are not clean.
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
4-602.13 - The nonfood-contact surface of the kitchen shelving, bar shelving, storage room shelving, plumbing pipes at the bar, and the women's rest-room ceiling fan vent cover are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
5-205.15B - The faucets at the 3-compartment sink (leaks, water turned off), the dipper well (water turned off) at the dessert station, and the bar handsink (no hot water) are not maintained good repair.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
6-202.11 - The light bulbs in the ceiling of the server station, the track light bulbs at the dessert station, one light in each walk-in refrigerator, the light inside the "Traulsen" 1-door freezer, and several ceiling lights in the kitchen are not shielded, coated, or otherwise 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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents [air gaps at front doors].
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.
6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [bar & kitchen].
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device [bar & server station].
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.
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 and/or is not clearly visible to food employees [bar, dessert station, pastry kitchen, and rest-rooms].
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food [server station, dessert station & kitchens ].
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
6-303.11 - The light intensity is below 20 foot candles inside the "Bev Air" sliding door refrigerator, and in the dish washing area.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
6-501.11 - Some areas of the wall and floor at the bar, some areas of the walls at the server station, the wall before entering the kitchen from the server station, the wall by the back door, the wall and floor junctures behind the transformer and hot water heater, and a few baseboard tiles in the dining area and kitchen 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.
6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [Mouse droppings were observed at the bar, transformer/electrical room, storage room, and kitchen, some flies were observed in the facility, and a couple of dead roaches were observed on the kitchen shelving].
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
6-501.12 - The floors and walls at the bar, server station, storage room, transformer/electrical room and kitchen are not cleaned as often as necessary to keep them clean.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
9.2-3.3 - Corrected During Inspection Critical Repeat 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.

Comments:
Recommend sealing the gaps between the bench seats and their adjoining walls.

December 18, 2008 (Follow-up)

Violations:

5-205.15B - Repeat There was small leak under the three-compartment sink.
Repair the pipe leak.
9.2-3.3 - Critical Repeat 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.

Comments:
This was a follow-up on plumbing violations only. A new grease trap was installed and connected to the three-compartment sink.

December 15, 2008 (Follow-up)

Violations:

5-205.15B - The pipe under the three-compartment sink was leaking.The grease trap is not hooked up to the three-compartment sink and there is no cleaning schedule for the unit. NOTE: The PIC could not open the unit and a smell was detected.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
9.2-3.3 - Critical Repeat 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.

Comments:
Correct all violations above. Show proof of cleaning for the grease trap. Call when corrected.

September 18, 2008 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
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.
3-203.12 - Critical Shellstock tags are missing from the shellstock containers. ex. mussels on the prep line and walk-in refrigerator
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
3-302.11 - Corrected During Inspection Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw meat was stored with cooked in the prep line refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored. The utensils used in the ice cream/dessert area were held at room temperature. There was a dipper well provided but it was not operating.
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).
3-501.16A1 - Critical The cream sauce was hot holding at the improper temperature of 104 F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: sliced tomatoes 64 F, pastas 55-70 F, cheese 44 F, fish 44 F, rice 45, meat 44 F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-501.17A - Critical Food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Fish and steak tartar are not noted with an asterisk that they are served under-cooked or raw.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-501.12 - The surface of one of the tan cuttingboards is no longer effectively cleaned and sanitized. Discard this immediately.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager. The CFM took 20 minutes to arrive at the establishment. Send another employee to the CFM class in order to obtain a card.
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.

April 29, 2008 (Routine)

Violations:

3-302.11 - Corrected During Inspection Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw beef stored over raw fish in True 2 door prep.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
4-204.120 - Corrected During Inspection Repeat A soda gun is missing a drain tube at the holster.
Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises. Some mouse droppings observed in back of shelving with dry storage.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
6-501.12 - Repeat Floors in corners of storage rooms and under shelving noted in need of cleaning.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 08, 2008 (Routine)

Violations:

2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
3-302.11 - Corrected During Inspection Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw beef stored over fish in 2 door prep.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-304.12 - Food preparation and dispensing utensils are improperly stored. Utensils stored in turned off dipper well.
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).
3-501.16A2 - Critical Repeat Squid at 52oF, clams at 52oF on 1 door prep surface. (Discard)
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. No consumer advisory on lunch menu.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-203.12 - Thermometers in the walk in and several other refrigerators are broken.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
4-204.120 - Soda gun holsters at the bar are missing drain tubes.
Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
4-903.11 - Repeat Single-service and/or single-use articles are improperly stored. Dishracks stored on the floor.
Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
6-202.11 - The light bulbs in the kitchen are not shielded, coated, or otherwise 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. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. No hand towels available at any of the hand sinks.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food. Several lights out throughout the kitchen and under the cooking hood.
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Profuse mouse droppings observed throughout the establishment, in corners of storage areas, in cabinets, under and around equipment. Dead roaches also observed in several places.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
6-501.12 - Repeat Floor is dirty under, behind and around equipment in kitchen, behind bar, in store rooms and under shelving.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-501.14 - Intake and exhaust air ducts are not clean and/or filters are not changed. Ventilation in both restrooms are in need of cleaning.
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.
8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
9.2-3.3 - Critical Repeat 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.

November 30, 2007 (Critical Procedures)

Violations:

3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.A waiter was observed holding the bread with his bare hand as he cut it. Then picked the bread up with his bare hands to put in a basket and serve to customers.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3-302.11 - Critical (CORRECTED DURING INSPECTION): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).1. Eggs stored over a bucket of pickled ginger in the Penn walk-in2. Raw scallops stored over bags of fries and ravioli
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-501.16A2 - Critical Repeat The heavy cream was observed cold holding at the improper temperature of 53F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
9.2-3.3 - Critical Repeat There is no certified food manager on duty.The food managers card has expired and she is currently working on getting it renewed.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

Comments:
(K) Chicken strips (cooked) 41F / Feta 41F
(M) Shredded cheese 41F
(N) Sliced tomatoes 40F / Raw beef strip 38F
(O) Cooked meatloaf 41F / Raw steak 41F
(P) Cooked rice 40F / Raw chicken 38F / Pasta noodles 41F
(Q) Half and Half 36F
(R) Half and Half 41F
Hot holding: French onion 205F / Clam with vegetable soup 198F / Steak strips 138F
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affects the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

January 31, 2007 (Routine)

Violations:

3-603.11 - Critical The disclosure is missing on the menu letting people know which foods contain raw or undercooked ingredients.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
4-501.12 - Repeat The cutting board(s) along the Randall prep unit 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 .
4-703.11 - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
4-903.11 - Corrected During Inspection Repeat The grill racks were stored on the floor behind the Traulsen freezer.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
6-201.13 - There are some baseboard tiles missing to the entrance of the kitchen.
In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
6-301.14 - Repeat There are no hand washing reminders at any of the hand sinks.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Repeat There are some lights out in the ceiling in the bakery.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.11 - The walk in bakery floor is in poor repair and is not shutting properly.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12 - The inside of the fryer and the wall under the back hand sink need to be cleaned. The inside of the cupboard under the hand sink in the coffee bar area needs to be cleaned.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-501.16 - 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.

December 04, 2006 (Routine)

Violations:

3-501.16A2 - Critical Smoked salmon sitting out at 53F by the panini press.Salmon, diced tomatoes and beat eggs were sitting on a thin layer of ice at 63F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
4-204.112 - Repeat The thermometer in the small refrigerator in the server station is cracked.
Provide a temperature measuring device that is scaled in increments of no greater than 1oC or 2oF to ensure accurate readings.
4-501.11 - Repeat Neither of the disposals in the dishwashing area are working.The 2 door Delfield in the bakery is cold holding at 43-45F.The top knob on the 2 door Garland oven is loose and does not work. The gasket is torn on the walk in refrigerator.The 2 door refrigerator by the soups does not work and is used for linen storage.The 4 door salad refrigerator is not in use.One of the ovens does not work.The fan/condenser cover for the back of the bakery display refrigerator is missing.The light covers and the vent cover above the ice machine to the kitchen ceiling are cracked.
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.
4-501.12 - Repeat The cutting board(s) along all of the prep units 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 .
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 fan guard in the walk in refrigerator.
Maintain nonfood-contact surfaces of equipment clean.
4-903.11 - Repeat The dish pan and dish rack were stored on the floor by the dishwasher.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
5-205.15B - Repeat The pipe under the disposal by the dishwasher is leaking into a plastic container.
Plumbing systems and components shall be maintained in good repair.
6-301.14 - There are no hand washing reminders at any of the hand wash stations (kitchen, server station or bakery).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
6-303.11 - Repeat Some of the lights are out in the dry storage room ceiling.
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.
6-303.11 - Repeat There were some lights out in the kitchen ceiling and in the hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.11 - Repeat There is a large hole in the wall under the dishwasher.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111C - Critical Repeat A live adult roach was found in the dishwashing area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.114 - Repeat There are unused pieces of equipment stored in the back hallway (ice machine, refrigerator).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - Repeat The wall and caulking behind the dishwasher is covered in black mold.
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 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 02, 2006 (Routine)

Violations:

3-301.11 - Critical A bowl that is used as a scoop is found in the flour.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
3-304.13 - Linens were covering the bread in the warmer.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
3-305.11 - Bread crumbs are stored on the floor in the dry storage room.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
4-202.16 - The nonfood contact surface of the bread racks for shelving in the bakery walk in refrigerator are not designed or constructed to be easily cleanable.There is tape on the knob on the cappuccino maker machine.
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.
4-204.112 - The thermometer in the 1 door Bev Air in the server station is broken.
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.
4-402.11 - The handsink in the bakery needs resealed 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 spice rack metal shelf is hanging from the wall and is propped up by a metal piece.Neither of the disposals are working in the kitchen.The dessert display case, both refrigerators in the bakery and the 2 door upright Traulsen freezer are not working properly or are not in use. The freezer is cold holding foods at 50F in the bottom portion.The spring for the walk in in the bakery is missing for the door.The knob on the upright oven is broken.The gasket is torn on the 4 door salad refrigerator.The motor cover for the 4 door salad refrigerator is missing and has the fan blades exposed.The flame grill above the oven has a piece missing from the inside preventing it from working as designed. (Flames come out of it at head level)Two ovens are used as storage and do not work.
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.
4-501.12 - Repeat The cutting board(s) along the prep units 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 .
4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: the fan guard in the walk in refrigerator, inside of the soda gun nozzles at the bar.
Clean and sanitize these surfaces for food contact.
4-703.11 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
4-903.11 - The rack in the oven is on the floor behind the freezer.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
5-205.15B - Repeat The pipe to the sink in the bakery leaks.The pipe connected to the 3 part sink at the "Wash" basin is disconnected (water goes directly to the floor).The pipe under the dishwasher leaks and water is caught in a plastic container.
Plumbing systems and components shall be maintained in good repair.
5-501.16 - There is no refuse container next to the hand sink in the bakery.
Increase the number of approved refuse containers to prevent the accumulation of debris on the floor.
6-301.11 - Soap was not provided at the handwashing facility in the server station, kitchen hand sink or the bakery.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
6-301.12 - There were no hand towels at the kitchen hand sink.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-303.11 - Repeat There are some ceiling lights out in the dry storage room.
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.
6-303.11 - Repeat There are some ceiling lights out in the kitchen and in the bakery area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-501.11 - The ceiling light covers are cracked and some are missing.There are holes in the walls in the kitchen above the warmer by the hand sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.111C - Critical There are all stages of live roaches and flies found in the kitchen.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.114 - There are many unused pieces of equipment in the hallway.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
6-501.12 - The floor under the refrigerators and freezers and under the entire grill line have lots of trash and food debris under them.The ceiling tiles in the kitchen are dirty. The walls in the kitchen also 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.
6-501.14 - Intake and exhaust air ducts in the kitchen are not being cleaned.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
6-501.16 - Mops are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
7-102.11 - Critical There were unlabeled spray bottles above the mop sink.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
7-202.11 - Critical A bulk container of pesticide was found in the bakery area.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

July 12, 2006 (Follow-up)

Violations:

4-501.11 - Repeat Desert display case observed in a state of disrepair and damaged.
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.
5-205.15B - Repeat Plumbing connections under the dishwasher and bakery handsink.
Plumbing systems and components shall be maintained in good repair.
6-201.12 - Repeat Soda lines and soda pump on floor behind bar.
Exposed horizontal utility service lines and pipes shall not be installed on the floor.
6-303.11 - Repeat Inadequate light was noted in the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Comments:
C.O. approved.

July 12, 2006 (Follow-up)

Violations:

4-501.11 - Repeat Desert display case observed in a state of disrepair and damaged.
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.
5-205.15B - Repeat Plumbing connections under the dishwasher and bakery handsink.
Plumbing systems and components shall be maintained in good repair.
6-201.12 - Repeat Soda lines and soda pump on floor behind bar.
Exposed horizontal utility service lines and pipes shall not be installed on the floor.
6-303.11 - Repeat Inadequate light was noted in the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Comments:
C.O. approved.

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Bistro Bistro, 4021 S 28th St, Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

September 15, 2009 (Critical Procedures)

June 22, 2009 (Routine)

December 18, 2008 (Follow-up)

December 15, 2008 (Follow-up)

September 18, 2008 (Critical Procedures)

April 29, 2008 (Routine)

April 08, 2008 (Routine)

November 30, 2007 (Critical Procedures)

January 31, 2007 (Routine)

December 04, 2006 (Routine)

November 02, 2006 (Routine)

July 12, 2006 (Follow-up)

July 12, 2006 (Follow-up)

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