May 27, 2009 (Routine)

August 22, 2008 (Routine)

• 4-101.16 - Corrected During Inspection Sponges are being used to wipe down the food-contact surfaces after the surfaces have been cleaned and sanitized.
  Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Observed food debris and and other debris.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-501.111(B) - Observed that routine inspection of the facility pest control does not include glue trap. Observed during inspection drain moths in mens restroom, ants in the hall way, and a roach in the hallway.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. The pest control technician should use foam for the drain moths, and put glue traps to monitor activity.

January 09, 2008 (Critical Procedures)

June 13, 2007 (Routine)

May 15, 2006 (Routine)

November 14, 2005 (Routine)

November 14, 2005 (Routine)

June 02, 2005 (Routine)

December 16, 2004 (Routine)

• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry at the corner of the kitchen next to 3-compartment sink.
  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.
• 43.1-1-5F - Observed Sharp - Carousel Microwave oven in the kitchen table which is intended for household use only and are not approved for use in a commercial food establishment:
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. OR If the equipment is not used for business, label it appropriately (e.g. :Employee Use Only")

June 16, 2004 (Routine)

• 4-501.11A - Observed Randell (reach-in) refrigerator not correctly set for food to be at or below 41F all the time.
  CORRECTED DURING INSPECTION: Set correctly the Randell refrigerator 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  CORRECTED DURING INSPECTION: Obtain a CHLORINE chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-903.11B - Clean coffee filters were observed stored with the food-contact surface facing upward.
  CORRECTED DURING INSPECTION: Store coffee filters covered or inverted to prevent contamination of food-contact surface while in storage.

March 19, 2003 (Routine)

• 43.1-3-1A - Critical The food permit is posted in the kitchen
  Post the permit where it may be seen by the public
• 43.1-3-3A - Critical There is no CFM on site
  THERE MUST BE A CERTIFIED FOOD MANAGER ON SITE DURING ALL HOURS OF OPERATION. corrected
• 6-301.13 - Handwashing soap and towels were found at the food preparation sink.
  Remove handwashing aids and devices from the food preparation sink.corrected
• 4-904.11A - pLASTIC UTENSILS were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store these with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-202.12A - Water from the handwashing sink at the ladies room was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 7-101.11 - Critical Original container of dishwash detergent does not have a legible manufacturer label.
  Provide manufacturer's label on containers of soap that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-306.12A - The condiments are not stored or dispensed in a manner to prevent contamination.mayonnaise is in anopen jar
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-205.10 - The microwave is a Sharp Carousel homestyle microwave and the crockpots are also homestyle.
  All equipment in a permitted establishment must be commercial restaurant equipment
• 7-201.11A - Containers of spray cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning solution must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.corrected
• 4-603.14 - employees do not seem to know correcte procedure to wash, rinse and sanitize at three vat sink
  CORRECT PROCEDURE USING THE THREE VAT SINK TO WASH, RINSE AND SANITIZE MUST BE USED.
• 6-501.16 - Mops and brooms 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., CORRECTED