October 08, 2009 (Follow-up)

• 11-2-24(a) - Critical There is no Certified Food Manager (CFM) present in the establishment.
  It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. This is a repeat violation.
• 6-501.12(A) - Observed that the kitchen is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. The establishment was not able to clean the kitchen after 6 days. Repeat violation.

July 27, 2009 (Routine)

• 6-501.11 - 3 compartment sink is discharging onto the floor. 3 drain plugs missing at the 3 compartment sink.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Must have the 3 compartment sink repaired by 4:00 pm today or establishment will be closed until repairs have been made.
• 6-501.12(A) - Exterior door is extremely dirty.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 27, 2009 (Follow-up)

March 12, 2009 (Routine)

• 2-401.11A - Critical The employee in the kitchen was eating a a prep counter where he may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 4-501.11B - Observed the grease trap pipeline lid in disrepair.
  Repair or replace the lid in accordance with the manufacturer's specifications.
• 6-303.11C - Observed one burnt light bulb at the hood system.
  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.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment: observed bread crates stored in front of 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
• 6-501.12A - Observed dust buildup around ventilation covers in the ceiling.
  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.

February 09, 2009 (Follow-up)

December 08, 2008 (Routine)

• 11-2-24A - Critical Observed no CFM 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.
• 4-203.12B - Observed thermometer inside Arctic Air broken.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.112B - Observed no thermometer inside True prep cooler.
  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.
• 4-501.11A - Observed Delfield 2-door cooler leaking condensation water.
  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.
• 4-601.11A - Corrected During Inspection Critical Observed condensation water leaking onto foods.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Observed 1-prep sink faucet leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection Observed no soap available at the handsink.
  Soap should be provided at handwashing sink.
• 6-301.12 - Observed no paper towel at handsinnk in the mid kitchen.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.16 - Observed mop 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 Observed chemical bottle unlabeled.
  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.
• 7-209.11 - Observed personal belongings stored next to food utensils.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

October 30, 2008 (Follow-up)

October 03, 2008 (Follow-up)

August 28, 2008 (Routine)

• 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.
• 3-305.11A3 - Food (boxes of oil) stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. light bulb in the Delfield cooler dirty.2. interior panel of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: Observed the front service area counters (inside and outside) soiled with buildup.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A3 - Repeat Cutting board was found not stored 6 inches above the floor in the kitchen.
  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.
• 5-205.15B1 - Repeat Plumbing connections at the 2-vat sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the front handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - Physical structure is not maintained in good repair: Observed caulking around the handsink counter deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Physical structure was noted in need of cleaning. Observed floors in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

May 27, 2008 (Routine)

• 4-501.11A - Observed condensation leak inside Delfield cooler.
  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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior panel of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-903.11A2 - Clean cups were found where they were exposed to splash, dust, or other contamination in the soiled cabinet.
  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.
• 4-903.11A3 - Trays were found not stored 6 inches above the floor in the kitchen.
  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.
• 5-205.15B1 - Faucet at the 1-vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - The light bulbs in the mopsink area were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.12A - Observed ceiling soiled with dust. Observed floors under the deep fryer in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

February 14, 2008 (Routine)

• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: light bulb dirty with dirt buildup inside Delfield cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Observed burnt light bulb at the hood system.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-209.11 - Corrected During Inspection Observed phone stored on meat slicer.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

November 29, 2007 (Routine)

• 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.
• 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: Observed cardboard box used as liner near the soda station.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Manager removed the cardboard box away.
• 4-204.112B - There was no temperature measuring device located in the cooler and white 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior panel of the ice machine is rusted around the bolts.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: exterior of food containers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A1 - Corrected During Inspection Food containers were found stored at the mopsink.
  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. Manager removed the containers from the mopsink and placed them at the 3-vat sink.
• 6-501.11 - Observed lid missing at the grease trap clean out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed physical facility in need of cleaning (cupbooard near the soda machine and walls).
  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.

October 30, 2007 (Follow-up)

August 14, 2007 (Routine)

• 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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-204.112B - There was no temperature measuring device located in the white freezer and True prep cooler.
  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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: interior panel of the ice machine soiled with rust and mold buildup.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Corrected During Inspection Repeat Plumbing connections under the 1-vat sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - The light bulbs in the warewashing area were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-301.11 - Corrected During Inspection Observed no soap at the handsink.
  Provide soap at the handsink to allow employees to wash hands effectively.
• 6-501.11 - Physical structure is not maintained in good repair. Observed caulking deterioated at 3-vat sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Observed fruit flies present at the establishment.
  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.
• 6-501.112 - Dead baby German cockroaches inside the laminated handwashing signage.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
• 6-501.12A - Observed ventilation cover filled with dust.
  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.
• 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.