Greenberry's Coffee, 1737 Wilson Blvd, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 06, 2009 | Routine | 3 | 8 | Details / Comments |
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February 23, 2009 | Critical Procedures | 5 | 0 | Details / Comments |
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September 30, 2008 | Routine | 7 | 14 | Details / Comments |
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February 19, 2008 | Critical Procedures | 4 | 0 | Details / Comments |
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February 09, 2007 | Routine | 1 | 4 | Details / Comments |
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January 09, 2007 | Routine | 6 | 16 | Details / Comments |
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September 07, 2006 | Routine | 3 | 14 | Details / Comments |
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January 25, 2006 | Routine | 2 | 7 | Details / Comments |
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August 29, 2005 | Routine | 4 | 8 | Details / Comments |
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August 29, 2005 | Routine | 4 | 8 | Details / Comments |
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June 16, 2005 | Routine | 4 | 16 | Details / Comments |
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June 16, 2005 | Routine | 4 | 16 | Details / Comments |
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February 16, 2005 | Routine | 3 | 14 | Details / Comments |
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February 16, 2005 | Routine | 3 | 14 | Details / Comments |
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October 02, 2003 | Routine | 3 | 11 | Details / Comments |
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October 02, 2003 | Routine | 3 | 11 | Details / Comments |
July 06, 2009 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat Sandwiches and wraps cold holding at the improper temperature of 74 F. Food was moved to Bev Air 2 door counter refrigerator.
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. - 4-402.11 - Repeat The counter top wall juncture behind the sink where the blender is located are no longer sealed properly to their adjoining walls.
Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed; or (2) Elevated on legs as specified under paragraph 4-402.12(D). 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. - 4-601.11A - Critical Repeat The slicer and blender are 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. - 4-602.11E - Repeat Surfaces of the ice bin and ice machine 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. - 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors. Missing doors on dumpster.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents. - 6-102.11 - The outdoor storage area for refuse, recyclables, or returnables is not smooth, durable, sloped to drain, and/or cleanable. Standing water observed around dumpsters creating nuisance (smell, vermin).
Outdoor storage areas for refuse, recyclables, or returnables shall be smooth, durable, sloped to drain, and cleanable. The requirements concerning surface characteristics of outdoor areas are intended to facilitate maintenance and minimize the accumulation of dust and mud on walking and driving areas, provide durable exterior building surfaces, and prevent the attracting, harboring, or breeding of insects, rodents, and other pests where refuse, recyclables, or returnables are stored. - 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food (kitchen food prep area.
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 - Repeat The light intensity is below 20 foot candles over the 3 vat sink; inside the True 1 door refrigerator: inside the Bev Air 2 door refrigerator; and inside the Superior 1 door refrigerator.
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. - 6-304.11 - Repeat Mechanical ventilation of sufficient capacity is not provided to keep the men's restroom free of excessive heat, vapors, obnoxious odors, and/or fumes.
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized; obnoxious odors or toxic fumes are effectively removed; and no hazards or nuisances involving accumulation of fats, oils, and similar wastes are created. Balancing of the exhaust and make-up air must be ensured so that the system can operate efficiently. - 6-501.111C - Critical Repeat Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Rodent droppings observed on shelving and floors.
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 The floors and walls 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. - 8-304.11 - Corrected During Inspection Repeat 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.
February 23, 2009 (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 hot holding 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 the "Big Five" food born illnesses (salmonella, e-coli, shigella, hepatitis A, and noro virus) and the 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. - 2-301.14 - Critical No handwashing observed during inspection.>>No soap at hand washing sink in kitchen or at coffee bar and no towels at kitchen hand washing sink.
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 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.>>Raw eggs stored over ready to eat foods in the 2 door reach-in 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. - 4-202.11 - Critical The food-contact surface of the cutting board on the sandwich prep unit is no longer smooth, easily cleanable and/or accessible for cleaning and inspection by an approved method.
Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools. - 6-501.111C - Critical Repeat Roaches observed on coffee counter. Rodent droppings observed in kitchen (shelving, boxes, and under equipment).
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.
Kitchen needs cleaning under and behind equipment. An accumulation of food and debris under and behind equipment creates harborage for pests and makes eliminating the pests difficult.
September 30, 2008 (Routine)
Violations:
- 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods [container of eggs stored over lemons in the "True" 1-door 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 - Food preparation and dispensing utensils are improperly stored [1. Ice scoop handle laying in the ice bin. 2. In-use spoon and thermometers found in standing water].
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 - Corrected During Inspection Critical Sliced watermelon cold holding at the improper temperature of 58°F above ice at the counter by the tea dispensers.
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. - 4-402.11 - The counter top wall juncture behind the sink where the blenders are located are no longer sealed properly to their adjoining walls since it 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. - 4-601.11A - Critical The thin green cutting board and blenders are 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. - 4-602.11E - Surfaces of the ice bin and ice machine 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. - 4-901.11 - The blenders are not air-dried before contact with food.
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; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. - 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored [some shelves not 6 inches off the floor in the kitchen].
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. 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. - 5-203.11 - Critical There are not an adequate number of handwashing sinks necessary for the convenient use by employees in the kitchen [handsink has been removed].
At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms; and not fewer than the number of handwashing sinks required by law shall be provided. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food establishment that has at least one handwashing sink. If approved, when food exposure is limited and handwashing sinks are not conveniently available, such as in some mobile or temporary food establishments or at some vending machine locations, employees may use chemically treated towelettes for handwashing. Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely. - 5-501.113 - Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors [doors open; one door missing].
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents. - 5-501.114 - The receptacle and/or waste handling unit for refuse does not have a drain plug in place.
Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents. - 6-201.11 - The kitchen floor is not designed, constructed, and installed so that it is smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized. - 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food [kitchen; sandwich prep area].
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 - Repeat The light intensity is below 20 foot candles over the 3-vat sink [shelving installed over the sink area; blocking the light]; inside the "True" 1-door refrigerator, inside the "Bev Air" 2-door refrigerator, and inside the "Superior" 1-door refrigerator.
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. - 6-304.11 - The mechanical ventilation is not working in the men's rest-room.
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized; obnoxious odors or toxic fumes are effectively removed; and no hazards or nuisances involving accumulation of fats, oils, and similar wastes are created. Balancing of the exhaust and make-up air must be ensured so that the system can operate efficiently. - 6-501.11 - 1. Water damage walls in the bathroom hallway.2. Missing ceiling vent covers in the bathroom hallway.3. There is a hole in the kitchen wall to the left of the sandwich prep refrigerator.4. The 3-vat sink fixture is not secured to the wall.
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. - 6-501.111C - Critical Repeat Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment [1. Flies were observed throughout the establishment. 2. Mouse droppings were observed on the kitchen floor under the shelving].
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 - The kitchen walls and floors 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. - 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
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. - 7-206.11 - Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 [Raid Fogger].
Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides. - 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 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.
Post Employee Health Policy.
Standing water on the pavement behind/side of building.
Could not gain access to office/back door [possible air gap under door].
February 19, 2008 (Critical Procedures)
Violations:
- 3-304.11 - Critical The ice scoop was stored in the drinking ice.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-501.16A2 - Critical Repeat Kuiphe at 50 F inside the case display cooler.
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. - 4-602.11A-D - Critical The inside of the ice machine need cleaning.
Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. - 6-501.111C - Critical Mice droppings were observed around the water heater.
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.
February 09, 2007 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat Butter observed cold holding at 46F in display case refrigerator.
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. - 4-402.11 - Repeat Hand sink in rear kitchen and three comp. sink observed in need of caulking to their adjoining walls.
Recaulk sinks to their adjoining walls. - 4-501.11 - Repeat Display case refrigerator observed at 45F.
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. - 6-202.11 - No light shield observed in True glass upright.
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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat No light observed in the True glass upright.
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.
Enforcement routine to an NOV issued last month. Substantial compliance observed. Establishment will now return to normal inspection frequency.
Facility is no longer cooking quiche.
**Keep quiche refrigerated.**
January 09, 2007 (Routine)
Violations:
- 3-301.11 - Critical Ice scoop observed in direct contact w/ ice in the ice bin.
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 Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw shell eggs observed stored over RTE nuts, beverages, and cheese.
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. - 3-302.11A4 - Critical Pastries observed uncovered in the Superior upright and Bev. Air upright.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-302.12 - Container of sugar observed not properly labeled to identify its contents.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - In-use utensils improperly stored between use.- Spoons observed stored in standing water at room temperature.
CORRECTED.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 within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.- Beverages observed on the floor in the back kitchen area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:1. creamer in display reach-in; 522. cheese in the True upright; 50F, 51F.
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. - 4-101.111 - Repeat 1. Wooden cork board observed used to hang utensils.2. Newly installed wood shelving in rear kitchen observed raw and exposed.
Remove cork board and paint/seal wood.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-201.11 - 1. Two refrigerator/freezer combinations observed in office that are not commercial.2. Milk crates observed used to store food in chest freezer.3. Milk crates observed used to store baking cups above the three door reach-in.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-204.112 - Repeat No thermometers observed in the following equipment:1. chest freezers2. True upright.
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 - Repeat Rear kitchen hand sink observed not sealed to wall.
Seal hand sink to adjoining 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 door gasket to the Bev. Air two door reach-in observed damaged.
Repair or replace the gasket in accordance with the manufacturer's specifications. - 4-501.11 - - Display reach-in observed at 50F. The foods it contains also observed above 41F.- The foods in the True upright also observed above 41F.
Do not store any potentially hazardous foods in either the display reach-in or the True upright until both are capable of being maintained at 41F or below. Relocate all PHF's until refrigerators are repaired.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 along the three door prep observed 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: - interior floor of three door reach-in.
Maintain nonfood-contact surfaces of equipment clean. - 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. - 5-205.11 - Repeat Plate observed in front hand sink.
CORRECTED.The handwashing facility identified above is to be used for washing hands only and should be available for use at all times. - 6-301.11 - Repeat No soap observed at back kitchen hand sink.
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 - Repeat No paper towels observed at back 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. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (hand sink across from display reach-in).
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 Light bulbs observed out in the following equipment:1. Superior upright2. Bev. Air two door upright3. True upright.
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. - 6-501.11 - Repeat The following observed in need of repair:1. ceiling tiles (3) observed stained in rear kitchen2. coving observed missing in the entire back kitchen area3. coving is loose around mop sink4. floor tiles under shelving next to Superior upright observed missing5. large hole observed behind ice machine in rear kitchen6. small holes observed by rear kitchen hand sink 7. small holes observed by mop sink8. corner molding by rear kitchen hand sink observed damaged9. tiles under ice machine and in area around the three comp. sink observed damaged/missing10. wood flooring observed under Artic Air chest freezer in kitchen (used to seal off basement)11. large hole observed under one chest freezer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 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.
Facility is cooking quiche. The permit states that no cooking is allowed. Do not cook foods on site.
Due to the large number of REPEAT violations, an NOV will be issued.
September 07, 2006 (Routine)
Violations:
- 2-102.11 - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled. - 3-501.16A2 - Critical 1. Butter and creamer in glass reach-in observed cold holding at the improper temperature of 50F2. Half and half (49F) and milk (48F) in canisters observed above 41F.
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. - 4-101.111 - Wooden cork board observed used to hang utensils.
Remove cork board.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the Artic Air chest freezers.
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. - 4-302.14 - Corrected During Inspection 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. - 4-402.11 - Repeat 1. The two hand sinks at the front service area observed not sealed to the countertop.2. Rear kitchen hand sink observed not sealed to wall.
Seal the sinks to the countertop or 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 1. The ice machine in the rear kitchen area observed leaking. A pan is kept on the floor to catch the dripping water.2. Gasket to the Bev. Air two door reach-in observed damaged.
Repair the ice machine 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.Replace the damaged gasket. - 4-501.12 - The cutting board(s) along the three door reach-in prep observed 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 - 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. - 4-903.11 - Corrected During Inspection Single service containers and plates observed stored with the food contact surface exposed on three door reach-in prep.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 5-205.11 - The handwashing station at the front service area by the espresso is being used as a dump station (ice observed in sink). Owner advised that utensils are rinsed in this sink.
The handwashing facility identified above is to be used for washing hands only. - 6-301.11 - Repeat Soap was not provided at the handwashing facility at the far front hand sink and rear kitchen hand sink.
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 - No disposable towels were provided at the hand washing facility in the rear 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. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (far sink at front).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11 - Inadequate light was noted in the following:1. Superior upright2. Bev. Air two door upright3. True upright.
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. - 6-501.11 - Repeat The following observed in need of repair:1. Ceiling tiles (3) observed stained in rear kitchen.2. Coving observed missing in the entire back kitchen area.3. Coving loose around mop sink.4. Floor tiles under shelving next to Superior upright observed missing.5. Large hole observed behind ice machine in rear kitchen.6. Small holes observed by rear kitchen hand sink and by hooks at inside entrance to rear kitchen.7. Corner molding by rear kitchen hand sink observed damaged.8. Tiles under ice machine and in area around three comp. sink observed damaged/missing.
9. Wood flooring observed under Artic Air chest freezer in kitchen (used to seal off basement).Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.##8-304.11 Corrected During Inspection Repeat The permit is not posted in a location that is conspicuous to consumers.Post the permit in a location that is conspicuous to consumers.
January 25, 2006 (Routine)
Violations:
- 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken and tuna salads held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-402.11 - Repeat The 2 handsinks at the front serving area are not sealed to the countertop.
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 ice machine in the back is leaking on the one side.
Repair the ice machine 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. - 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a quaternary chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the inside of the back ice machine.
Clean and sanitize these surfaces for food contact. - 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the handsink at the back kitchen area.
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. - 6-501.11 - Repeat Replace ceiling tiles in back kitchen area. There is water damage on the wall behind the ice machine in the back kitchen. The baseboard in the entire back kitchen area is missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - The floor in the back kitchen area by the chest freezers was noted 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 8-304.11 - Corrected During Inspection Repeat The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
August 29, 2005 (Routine)
Violations:
- 3-301.11 - Critical The scoop handle was found in the front ice.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-501.17 - Critical The prepared, refrigerated RTE chicken salad held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-202.11 - Critical Repeat The food contact surface of the milk containers with the pumps are not accessible for cleaning and inspection by an approved method.
Repair or replace the containers to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevice d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools. - 4-402.11 - Repeat The handsink in the front is not sealed to the counter.
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 door handle on the refrigerator in the back is missing.The ice machine is leaking on the sides (waiting for a part).
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. - 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 180oF while the actual temperature was not readable on the strip.
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the dish machine.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: inside of the ice machine, and the front milk refrigerator door gaskets.
Clean and sanitize these surfaces for food contact. - 4-602.13 - The nonfood contact surface of the inside of the first white chest freezer and the bottom of the big milk refrigerator had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 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. The handsink in the front has no sign.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat The baseboard in the back is missing.There is extensive water damage throughout the back area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 8-304.11 - Repeat The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
August 29, 2005 (Routine)
Violations:
- 3-301.11 - Critical The scoop handle was found in the front ice.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-501.17 - Critical The prepared, refrigerated RTE chicken salad held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-202.11 - Critical Repeat The food contact surface of the milk containers with the pumps are not accessible for cleaning and inspection by an approved method.
Repair or replace the containers to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevice d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools. - 4-402.11 - Repeat The handsink in the front is not sealed to the counter.
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 door handle on the refrigerator in the back is missing.The ice machine is leaking on the sides (waiting for a part).
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. - 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 180oF while the actual temperature was not readable on the strip.
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the dish machine.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: inside of the ice machine, and the front milk refrigerator door gaskets.
Clean and sanitize these surfaces for food contact. - 4-602.13 - The nonfood contact surface of the inside of the first white chest freezer and the bottom of the big milk refrigerator had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 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. The handsink in the front has no sign.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat The baseboard in the back is missing.There is extensive water damage throughout the back area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 8-304.11 - Repeat The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
June 16, 2005 (Routine)
Violations:
- 3-305.12 - Food (bag of coffee beans) storage under sewer line of the front counter hand sink.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 4-202.11 - Critical The food contact surface of the pump type dispensors for dairy products are not accessible for cleaning and inspection by an approved method.
Replace the pump dispensors for the pourable dispensors for dairy products to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevice d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools. - 4-204.112 - There was no temperature measuring device located in the "Artic air" chest freezers.
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. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (200ppm). - 4-402.11 - Areas of the front counter granite are not sealed closely abutting surfaces to minimize the need for cleaning.
Seal crevices inbetween the counter top and its adjoining walls since it is exposed to spillage or seepage. - 4-501.11 - Repeat The door handle of the "True" 1dr refrigerator is missing.
Repair or replace the handle in accordance with the manufacturer's specifications. - 4-501.11 - Corrected During Inspection The "Beverage Air" 2 door refrigerator was found not running (It was inadvertently disconnected from its power supply).
Repair the unit 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. - 4-501.113 - The pressure gauge for the high temperature warewash machine was not working at 0 PSI.
Repair of replace the gauge. The range for proper operation is between 15 and 25 PSI. - 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: inside the dish machine.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the cutting board at the 3-part sink, the interior walls of the ice machine, and the ice machine scoop.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Boxes of cups were found not stored 6 inches above the floor.
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. - 4-904.11 - Repeat Some unwrapped knives were not stored with their handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 5-103.11 - Critical The water heater/boiler serving the food service establishment is no longer operable [Water temperature at the sinks were found at 87oF; dish machine is able to sanitize equipment at 180oF] .
Close the establishment for an imminent health hazard. (See section 8-404.11)[Restore water to a temperature of 100oF or above at all the sinks immediately]. - 5-501.113 - Corrected During Inspection Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents [The back door is not self-closing/device is broken].
Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-303.11 - Inadequate light was noted in the kitchen above the prep counter (ceiling lights burnt out).
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. - 6-303.11 - Repeat Inadequate light was noted in the "True" 1dr refrig., "Superior" 1dr refrig., and the "Bev Air" 2dr refrigerator.
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. - 6-501.11 - Repeat There is missing cove base at the wall/floor junctures in the kitchen. There are missing/damaged floor tiles in the kitchen. there is wall damage behind the ice machine. There are a couple of water damaged ceiling tiles in the kitchen. There is an exposed metal corner panel by the kitchen handsink. There are some small holes in the walls where items use to hang that need to be filled in.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - The walls in the kitchen were noted 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat 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. - 7-202.12 - Critical Pesticides are not being applied by a certified applicator ("Raid" foggers).
Restricted use pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. - 8-304.11 - Repeat The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
For information on renewing food manager card: www.interactive.com. Homestand refrig/freezer in office for personal use only.
June 16, 2005 (Routine)
Violations:
- 3-305.12 - Food (bag of coffee beans) storage under sewer line of the front counter hand sink.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 4-202.11 - Critical The food contact surface of the pump type dispensors for dairy products are not accessible for cleaning and inspection by an approved method.
Replace the pump dispensors for the pourable dispensors for dairy products to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevice d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools. - 4-204.112 - There was no temperature measuring device located in the "Artic air" chest freezers.
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. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (200ppm). - 4-402.11 - Areas of the front counter granite are not sealed closely abutting surfaces to minimize the need for cleaning.
Seal crevices inbetween the counter top and its adjoining walls since it is exposed to spillage or seepage. - 4-501.11 - Repeat The door handle of the "True" 1dr refrigerator is missing.
Repair or replace the handle in accordance with the manufacturer's specifications. - 4-501.11 - Corrected During Inspection The "Beverage Air" 2 door refrigerator was found not running (It was inadvertently disconnected from its power supply).
Repair the unit 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. - 4-501.113 - The pressure gauge for the high temperature warewash machine was not working at 0 PSI.
Repair of replace the gauge. The range for proper operation is between 15 and 25 PSI. - 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: inside the dish machine.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: the cutting board at the 3-part sink, the interior walls of the ice machine, and the ice machine scoop.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Boxes of cups were found not stored 6 inches above the floor.
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. - 4-904.11 - Repeat Some unwrapped knives were not stored with their handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 5-103.11 - Critical The water heater/boiler serving the food service establishment is no longer operable [Water temperature at the sinks were found at 87oF; dish machine is able to sanitize equipment at 180oF] .
Close the establishment for an imminent health hazard. (See section 8-404.11)[Restore water to a temperature of 100oF or above at all the sinks immediately]. - 5-501.113 - Corrected During Inspection Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents [The back door is not self-closing/device is broken].
Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-303.11 - Inadequate light was noted in the kitchen above the prep counter (ceiling lights burnt out).
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. - 6-303.11 - Repeat Inadequate light was noted in the "True" 1dr refrig., "Superior" 1dr refrig., and the "Bev Air" 2dr refrigerator.
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. - 6-501.11 - Repeat There is missing cove base at the wall/floor junctures in the kitchen. There are missing/damaged floor tiles in the kitchen. there is wall damage behind the ice machine. There are a couple of water damaged ceiling tiles in the kitchen. There is an exposed metal corner panel by the kitchen handsink. There are some small holes in the walls where items use to hang that need to be filled in.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - The walls in the kitchen were noted 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat 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. - 7-202.12 - Critical Pesticides are not being applied by a certified applicator ("Raid" foggers).
Restricted use pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. - 8-304.11 - Repeat The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
For information on renewing food manager card: www.interactive.com. Homestand refrig/freezer in office for personal use only.
February 16, 2005 (Routine)
Violations:
- 2-402.11 - 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. - 3-501.17 - Critical Cold cuts in the refrigeration unit were 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, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 4-201.11 - The Whirlpool and the white refrigerators are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-501.11 - Repeat Coke refrigerator in back missing door handle. Dish machine Rinse (middle) gauge not working properly.
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. - 4-601.11 - Bottom of Superior refrigerator in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.13 - Reachin freezer and Beverage Air refrigerator door gaskets 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. - 4-703.11 - Critical Dish machine not ejecting sanitizer.
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. - 4-904.11 - Corrected During Inspection Plastic forks, knives and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use. - 6-202.14 - The toilet room are not provided with a self-closing door.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents: back door not self closing tight.
Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.11 - Corrected During Inspection Soap was not provided at the front hand sink.
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. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the restroom 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 Ligh bulbs missing in Beverage Air refrigerator and glass door refrigerator.
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. - 6-501.11 - Repeat Walls and ceiling damaged in back area.Some baseboards missing/damaged.Floor tiles damaged (In process of installing floor tiles and reinstalling baseboards.)
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Repeat Mouse droppings found on kitchen floor.Fruit flies observed in front and back areas.
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. - 6-501.16 - 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. - 8-304.11 - The 2005 Health Permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
February 16, 2005 (Routine)
Violations:
- 2-402.11 - 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. - 3-501.17 - Critical Cold cuts in the refrigeration unit were 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, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 4-201.11 - The Whirlpool and the white refrigerators are not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-501.11 - Repeat Coke refrigerator in back missing door handle. Dish machine Rinse (middle) gauge not working properly.
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. - 4-601.11 - Bottom of Superior refrigerator in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.13 - Reachin freezer and Beverage Air refrigerator door gaskets 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. - 4-703.11 - Critical Dish machine not ejecting sanitizer.
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. - 4-904.11 - Corrected During Inspection Plastic forks, knives and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use. - 6-202.14 - The toilet room are not provided with a self-closing door.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents: back door not self closing tight.
Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.11 - Corrected During Inspection Soap was not provided at the front hand sink.
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. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the restroom 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 Ligh bulbs missing in Beverage Air refrigerator and glass door refrigerator.
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. - 6-501.11 - Repeat Walls and ceiling damaged in back area.Some baseboards missing/damaged.Floor tiles damaged (In process of installing floor tiles and reinstalling baseboards.)
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Repeat Mouse droppings found on kitchen floor.Fruit flies observed in front and back areas.
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. - 6-501.16 - 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. - 8-304.11 - The 2005 Health Permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
October 02, 2003 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat Skim milk, whole milk, and half and half cream at the self service counter holding at 52, 52, and 49oF (respectively).
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-202.16 - The nonfood contact surface of the milk crates used as shelving under the three part sink is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 6-501.11 - Wall and ceiling damage by the mop sink from hurricane rain.Baseboard and floor tile missing in areas (in the process of installing floor tile and re-installing baseboard).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-101.111 - The nonfood contact surface of the raw wood shelving (over three part sink and one chest freezer) is not corrosion resistant, nonabsorbent, and/or smooth. (seal or paint the wood)
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 5-501.113 - Repeat Outside refuse container was uncovered. (corrected)
Cover all waste containers when not in continuous use. - 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. - 4-903.11 - The "soak tank" container is not on casters and does not allow for proper cleaning of the floor.
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. - 4-501.11 - The ice machine is leaking (there is pooled water on the floor behind the machine.The door handle for the "coke" refrigerator in the back is in poor repair.
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. - 6-501.111C - Critical Dead mouse and roaches observed on glue traps in the kitchen.Some fruit flies were noted in the front area and inside the muffin display case.
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. - 3-301.11 - Critical An improper scoop was found in the ice machine (bowl with no handle).
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 5-205.15B - The front area hand sink by the dishmachine is leaking and the hot water is turned off.
Repair the plumbing fixtures so that they are in good operating condition. - 6-301.12 - No disposable towels were provided at the hand washing facility in the back.
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 Inadequate light was noted in the "Beverage Air" two door refrigerator.
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. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open when I arrived (corrected).
Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
October 02, 2003 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat Skim milk, whole milk, and half and half cream at the self service counter holding at 52, 52, and 49oF (respectively).
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-202.16 - The nonfood contact surface of the milk crates used as shelving under the three part sink is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 6-501.11 - Wall and ceiling damage by the mop sink from hurricane rain.Baseboard and floor tile missing in areas (in the process of installing floor tile and re-installing baseboard).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-101.111 - The nonfood contact surface of the raw wood shelving (over three part sink and one chest freezer) is not corrosion resistant, nonabsorbent, and/or smooth. (seal or paint the wood)
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 5-501.113 - Repeat Outside refuse container was uncovered. (corrected)
Cover all waste containers when not in continuous use. - 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. - 4-903.11 - The "soak tank" container is not on casters and does not allow for proper cleaning of the floor.
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. - 4-501.11 - The ice machine is leaking (there is pooled water on the floor behind the machine.The door handle for the "coke" refrigerator in the back is in poor repair.
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. - 6-501.111C - Critical Dead mouse and roaches observed on glue traps in the kitchen.Some fruit flies were noted in the front area and inside the muffin display case.
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. - 3-301.11 - Critical An improper scoop was found in the ice machine (bowl with no handle).
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 5-205.15B - The front area hand sink by the dishmachine is leaking and the hot water is turned off.
Repair the plumbing fixtures so that they are in good operating condition. - 6-301.12 - No disposable towels were provided at the hand washing facility in the back.
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 Inadequate light was noted in the "Beverage Air" two door refrigerator.
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. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The front door was propped open when I arrived (corrected).
Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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