July 15, 2009 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over RTE pitas.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-603.11(A) - Critical Acording to the operator, burgers can be ordered undercooked.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of 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.
• 4-203.11(B) - The food temperature measuring device (digital) is not working.
  Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2F in the intended range of use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink (front handwashing sink).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

Comments:
This visit was made to conduct a routine inspection. Please note the following items:
1) Correct 3-603.11 within 2 weeks.
2) Good unit temperatures observed.
3) Hot holding temperatures were observed to be within proper temperatures.
4) Correct all non-critical items prior to the next routine inspection.
If you have any questions, please call me at 703 838 4400 x 250.

March 14, 2009 (Follow-up)

Comments:
Repair of walkin cooler was completed about 2:00 PM. By 3:10 PM the cooler had reached 39F - safe for storing potentially hazardous foods. The permit suspension is lifted and this establishment is approved to reopen.

March 13, 2009 (Follow-up)

Violation: 4-301.11 - Critical The walk in refrigerator was observed at 50F. (All potentially hazardous food products had been previously discarded earlier on 3/13. There is inadequate refrigeration available (one small beverage cooler) to operate the restaurant safely.
Please repair the walk in refrigerator so that it maintains 41F on below so that potentially hazardous foods can be stored at safe temperatures.
Comments:
This food establishment permit will remain suspended until the walkin cooler is repaired.

March 12, 2009 (Routine)

Violations:

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. A $50 civil fine was given to the owner.
• 3-501.16A2 - Critical Observed Potentially Hazardous Foods (PHFs) cold holding at improper temperature: PHFs in the Walkin cooler. Hot dog 54F, raw chicken 53, gyro 54F, etc.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed the Walkin cooler registering its ambient temperature at 53F.
  Repair the cooler 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. The cooler shall be able to maintain its ambient temperature at 41F or below.
• 5-205.15B1 - Plumbing connections (faucet) at the 3-vat sink are leaking and covered with a black plastic bag.
  Plumbing systems and components shall be maintained in good repair. Remove the plastic bag and fix the leakage problem.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment: observed an unused equipment stored next to the mopsink.
  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

Comments:
Note: A $50 civil fine was given to the owner for having no CFM on duty. If you repeat this critical violation again, your establishment will be closed for operation. Please take this warning seriously.
Today, the establishment must be closed because the Walkin cooler is not working properly. Fix the cooler (ambient temperature must be 41F or below) and call me to reopen your establishment.

December 08, 2008 (Follow-up)

Comments:
Visited the establishment to conduct a follow-up inspection on the WIF and WIR. WIR is now cold holding at 37F, WIF at 10F. Raw chicken inside WIR is cold holding at 36F. Thank you very much for your cooperation.
Ms. Maweh arrived 15 minutes later than our appointment. Please be sure to have a CFM on duty when you open for business.

December 03, 2008 (Routine)

Violations:

• 3-501.16A2 - Critical Observed PHFs cold holding at improper temperatures: gyro 48F, hot dogs 48F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-203.12B - Observed thermometer broken inside the WIF.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.11A - Observed WIR cold holding its ambient temperature at 47F.
  Repair the cooler 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.
• 5-205.15B1 - Observed pipe connected to the grease trap leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11A - Observed no light available in WIF & Display cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.114A - Observed unnecessary items stored on premise (printer, glass shelves, etc.).
  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

Comments:
Note: Discussed report with the manager.
Owner called repairman during my inspection.

August 22, 2008 (Routine)

Violations:

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. Warning ticket given.
• 4-204.112B - There was no temperature measuring device located in the Walkin freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-303.11B - Repeat Inadequate light was noted in the display cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 8-304.11E - The permit holder did not immediately cease operation and notify the Health Department of a possible imminent health hazard. Observed sewage backup at the 3-vat sink drain.
  Immediately cease operation when an imminent health hazard may exist and notify the Health Department.

Comments:
Discussed report with the employee on site who did not have her CFM card. Spoke with the owner over the phone.
NOTE: Establishment shall be closed due to imminent health hazard--sewage backup.

August 22, 2008 (Follow-up)

Comments:
Visited the establishment to conduct a follow up inspection. The owner called and stated the drain was now working. Observed the drain working properly upon running water at the 3-vat sink faucet. Owner stated the drain has been snaked by a plumber.
The establishment may reopen for business.

May 20, 2008 (Routine)

Violations:

• 3-302.11A1 - Critical Raw animal food (beef) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap was not present at the handsink.
  Soap should be provided at handwashing sink.
• 6-303.11C - Inadequate light was noted in the display cooler.
  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:
Discussed report with the manager.

February 07, 2008 (Routine)

Violations:

• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Observed ice bucket handle touching ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-501.11B - The interior panel damaged inside the ice machine.
  Repair or replace the panel in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: mold growing on the ice machine interior panel.
  Clean and sanitize these surfaces for food contact.
• 6-303.11A - Inadequate light was noted in the Walkin freezer.
  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.
• 6-303.11B - Inadequate light was noted in the Pepsi display cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Discussed report with the manager.

October 19, 2007 (Routine)

Violations:

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior panel of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.12A - Corrected During Inspection The food contact equipment surface of the can opener blade is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use. Manager removed the can opener blade and placed it in the 3-vat sink.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Discussed my report with the manager, who did not have a CFM card with her today.

July 09, 2007 (Routine)

Violations:

• 11-2-24A - Corrected During Inspection Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger patties stored above raw fish.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in the following order: raw chicken on the bottom and raw hamburger patties above the raw chicken.
• 4-903.11A1 - Corrected During Inspection Observed pizza slicer stored on a tube line at the 3-vat sink area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11A2 - Critical Observed potato wedger stored under the 3-vat sink.
  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.
• 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device.
• 6-501.11 - Observed ceiling panel missing above the food prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Discussed report with the manager on duty who does not have a CFM card.

March 28, 2007 (Routine)

Violations:

• 3-401.11A3 - Corrected During Inspection Critical The raw chicken wings werenot cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Sliced tomatoes were cold holding at 55 degrees F. Hot dogs in the refrigerator were 55 degrees F.
  Stop storing the hot dogs out of refrigeration. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17B - Critical The ready-to-eat (RTE) commercially processed gyro meats and sliced cheese in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
• 4-602.13 - Repeat The nonfood contact surface of the unused refrigerator drawers had accumulations of grime and debris. The shelves in the walk-in were in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A3 - Corrected During Inspection The tomato slicer was not stored 6 inches above the floor and was stored under the 3-vat sink.
  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.
• 6-501.11 - The ceiling over the prep table is not maintained in good repair. A large part of the ceiling was missing and must be replaced.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11B - Corrected During Inspection Critical A containers of windex was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.