The high temperature gauge- 187 F.
Thermal label turned black indicating sanitization.
Soda tubs on order.
Work order has been placed for the ceiling leak.
New hot water heater.
Substantial compliance observed.
No violation noted during this evaluation. | 02/03/2016 | Follow-up | |
* A follow-up will be conducted in 3 business days for the kitchen warewashing machine.
A dish machine log will be given to the CFM.
- Equipment/Good Repair and Proper Adjustment
Observation: The soda gun drain tubing was observed missing.
Correction: 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.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The kitchen high temperature warewashing machine is not turning the thermal label black indicating sanitization.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Physical Facilities/Repairing
Observation: The ceiling was observed leaking in the entrance double door walkway.
Correction: 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.
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01/27/2016 | Routine | |
Do not store the fryer lids on the floor.
***The plumbing system at the 3 compartment sink is maintained in poor repair. Connect the Quaternary Ammonia sanitizer dispenser to a mixed water system.****
Store waste receptacles near all handwashing sinks. Do not store the waste receptacle in front of the handwashing sinks.
*Maintain the floor dry at all times.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the cutting boards and plates stored on the drying racks are not clean to sight and touch. Clean dishes were observed stored with soiled items.
Correction: 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.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The bar warewashing machine was observed out of sanitizer. When the sanitizer was replaced the bar warewashing machine would not dispense sanitizer. All glasses will be cleaned in the kitchen warewashing machine.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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09/16/2015 | Risk Factor | |
-Fruit flies were observed under the bar.
-The 3 compartment sink sanitizer is too hot. Attach the sanitizer to a mixed faucet.
Typed copy will be mailed.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handsink near the walk in freezer is not maintained accessible at all times for employee use. A broom and dust pan was observed blocking the sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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05/04/2015 | Risk Factor | |
A follow-up was conducted today due to an issued NOV. Substantial compliance observed.
Have the pest control company treat the ceilings for roaches.
Send the next two pest control reports to CIL.
Joint inspection MS and OG.
- Outer Openings, Protected
Observation: Air gaps were observed at the threshold of the exterior doors. Door sweeps have been ordered.
Correction: 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
- Physical Facilities/Repairing
Observation: Ceiling tiles over the walk in cooler are not vented properly to allow proper air flow.
Correction: 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.
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03/09/2015 | Follow-up | |
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the counter tops, refrigerators, and the cabinets in the bar area are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Controlling Pests (repeated violation)
Observation: Insect harborage conditions exist on the premises.
Correction: 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.
- Controlling Pests (Critical)
Observation: Dead and live roaches were observed in the bar area (cabinets, refrigerators, and counter tops).
Correction: 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.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The boxes around the kitchen and on the shelves are unnecessary to the operation of the establishment.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors under and behind equipment in the bar and kitchen are not cleaned as often as necessary to keep them clean.
Correction: 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.
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02/23/2015 | Complaint | |
The warewashing machine is not in use.
The CFM is keeping a log and setting up the 3 compartment sink.
Continue to use the dish machine logs and fax or email the logs every 2 weeks for one month.
A new warewashing machine will be ordered.
*Clean all surfaces and seal all walls and equipment.
Joint inspection with VC.
- Controlling Pests (Critical) (corrected on site)
Observation: Live roaches were observed at the bar. The CFM is working with a pest control company.
Correction: 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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The surfaces of the floors under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: 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.
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02/02/2015 | Follow-up | |
*A follow-up will occur on February 2nd to check the kitchen dish machine.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of plastic bottles on the clean shelf were observed not clean to sight and touch.
Correction: 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.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The kitchen warewashing machine did not turn the thermal label black indicating the surface of food contact equipment reached 160 F. The 3 compartment sink was setup during the inspection.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Light Bulbs, Protective Shielding (corrected on site)
Observation: The light bulbs over the cookline are not shielded, coated, or otherwise shatter-resistant. Work order placed.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests (corrected on site)
Observation: Old mouse droppings were observed on the floor behind the soda syrup shelving. Wet mopped.
Correction: 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.
- Cleaning, Frequency and Restrictions (corrected on site)
Observation: The surfaces of the floor under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: 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.
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01/27/2015 | Routine | |
- Grease Trap/Location and Placement (repeated violation)
Observation: The grease trap/interceptor is not easily accessible for cleaning.
Correction: If used, a grease trap/interceptor shall be located to be easily accessible for cleaning. Failure to locate a grease trap/interceptor so that it can be properly maintained and cleaned could result in the harborage of vermin and/or the failure of the sewage system.
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10/06/2014 | Follow-up | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Salsa(56ºF) and sliced tomatoes(51ºF) in the 6 drawer prep refrigerator were observed cold holding at improper temperatures. Removed from the unit.
Correction: 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) 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.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: 1. The 6 drawer prep refrigerator is not maintaining foods at 41ºF or less. 2. The warewashing machine is maintained in poor repair.
Correction: 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.
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the cutting boards on the prep refrigerators are no longer effectively cleaned and sanitized.
Correction: 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.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The bar warewashing machine is not dispensing sanitizer. All glasses will be sent to the kitchen to be wash, rinsed, and sanitized.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Grease Trap/Location and Placement
Observation: The grease trap/interceptor is not easily accessible for cleaning. Obnoxious odors are coming from the 3 compartment sink piping.
Correction: If used, a grease trap/interceptor shall be located to be easily accessible for cleaning. Failure to locate a grease trap/interceptor so that it can be properly maintained and cleaned could result in the harborage of vermin and/or the failure of the sewage system.
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09/23/2014 | Follow-up | |
The floor near the produce cooler is uneven.
The left hot water faucet in the men's bathroom is in poor repair. A work order was placed before the inspection.
The light bulbs near the grease barrels are burnt out. A work order was placed before the inspection.
- Critical: Reheating for Hot Holding, Commercially Processed (corrected on site)
Observation: Marinara sauce found at 89-129ºF was not heated to a sufficient temperature for hot holding. Reheated to 150ºF
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 57ºC (135ºF) for hot holding. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Chicken(53ºF) and sliced tomatoes(53ºF) in the 6 drawer prep refrigerator cold holding at improper temperatures. All foods were relocated.
Correction: 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) 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.
- Equipment/Good Repair and Proper Adjustment
Observation: The 6 drawer prep refrigerator is not maintaining foods at 41ºF or less.
Correction: 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.
- Cutting Surfaces
Observation: The surfaces of the cutting boards on the prep refrigerators are no longer effectively cleaned and sanitized.
Correction: 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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the interior door panel of the fryers and the interior of the ice maker are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The bar warewashing machine was not observed dispensing chlorine sanitizer. All dishes and glasses were washed and sanitized in the kitchen warewashing machine.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Plumbing System/Maintained in Good Repair
Observation: The second basin of the 3 compartment sink is not maintained in good repair and leaking.
Correction: 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.
- Drying Mops (corrected on site)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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09/18/2014 | Routine | |
Repair ice machine door.
- Cooling Methods, Food containers
Observation: Food container of pico de gallo in the walk-in refrigerator was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling
Correction: found at 50 F in a slightly deep covered container
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Cups and glasses at the bar were not sanitized after cleaning. The bar dishmachine is not ejecting chlorine sanitizer at 50-100 ppm. Use the three-compartment sink at the bar or kitchen or the kitchen dishmachine until the bar dishmachine is ejecting chlorine sanitizer at 50-100 ppm.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, cups are not air-dried or adequately drained, observed stacked while still wet at the bar.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar server station handwashing lavatory used by food employees. A sign was left with manager.
Correction: 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.
- Controlling Pests
Observation: Fruit fly harborage conditions exist on the premises.
Correction: 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.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Obtain and fax/email a copy to me within ten days or a follow-up inspection will result.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/05/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was drinking in an area where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the cook line is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Signage (repeated violation)
Observation: 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. No hand wash sign at the bar area wait station hand sink.
Correction: 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.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/12/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Buffalo Wild Wings # 291, 2450 Crystal Dr Suite R-015, Arlington, VA 22202 »