Kabob Reston, 11844 Sunrise Valley Dr, Reston, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 18, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
|
August 25, 2008 | Routine | 4 | 12 | Details / Comments |
|
January 30, 2008 | Routine | 2 | 8 | Details / Comments |
|
July 26, 2007 | Routine | 2 | 10 | Details / Comments |
|
January 18, 2007 | Routine | 3 | 14 | Details / Comments |
|
July 21, 2006 | Routine | 5 | 8 | Details / Comments |
|
February 02, 2006 | Follow-up | 1 | 8 | Details / Comments |
|
February 02, 2006 | Follow-up | 1 | 8 | Details / Comments |
|
January 17, 2006 | Routine | 5 | 14 | Details / Comments |
|
January 17, 2006 | Routine | 5 | 14 | Details / Comments |
|
September 18, 2005 | Follow-up | 1 | 3 | Details / Comments |
|
August 21, 2005 | Follow-up | 4 | 11 | Details / Comments |
|
July 25, 2005 | Routine | - | - | Details / Comments |
|
January 25, 2005 | Routine | 3 | 13 | Details / Comments |
|
July 29, 2004 | Routine | 2 | 13 | Details / Comments |
|
July 13, 2004 | Routine | 9 | 18 | Details / Comments |
|
March 12, 2003 | Routine | 2 | 5 | Details / Comments |
June 18, 2009 (Critical Procedures)
Violations:
- 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Observed unwrapped gyro meat stored in the True upright freezer and the Artic Air upright freezer directly in contact with visibly soiled surfaces.
Foods shall remain covered at all times. NOTE: Food items discarded. - 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Sliced tomatoes (46F) in a double-stacked plastic container in the top of the True 2-door reach-in prep refrigerator.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Food item relocated to inside the unit. - 7-102.11 - Critical (CORRECTED DURING INSPECTION): The following working containers of poisonous and toxic materials were observed not properly labeled with a common name:1. Oven cleaner2. Windex
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
The purpose of today's visit was to conduct a critical procedures inspection. All critical violations cited were corrected during the inspection. Maintain repeat violations corrected to avoid further enforcement action at your next routine inspection. Contact me if any questions arise.
NOTE: Information on employee health and hygiene was provided during the inspection.
August 25, 2008 (Routine)
Violations:
- 2-301.14(A)-(I) - Critical There are surfaces in the kitchen that have build up of soil and flour (particularly on door handle of walk in) indicating infrequent and inadequate hand washing. the only hand sink is located near the cashier away from the main food preparation area.
Enforce more frequent and often hand washing. Provide an additional hand sink easily accessble to the employees. - 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink . Also no soap or towels were used. There is only on hand sink available in the fromt part of the kitchen which is not easily accessible to the employees in the rear food preparation area.
ALL food employees shall wash their hands in ONLY a designated hand sink. IT is strongly recommended that another nand sink be installed in the rear part of the kitchen to allow employees to properly wash hands. - 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Opened cup of juice and drinking from bottles
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 2-402.11(A) - Employee observed working in the food service area without proper hair restraint
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. - 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Containers without handles used to dispense flour
Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. - 3-302.11(A)(4) - Critical Unwrapped gyro meat observed in the freezer.
PRotect all food by wrapping or use of containers. - 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Flour bin not labeled.
ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. - 3-304.12(A)-(F) - Repeat Food tongs stored in such a manner that they can come in contact with clothing.
Store tongs so they are protected from contamination. - 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity: Wet wiping cloths observed on storage shelf.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" off floor.
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. - 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Observed chubs of meat thawing on table.
Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. - 4-601.11(A) - Critical Soiled bowl used to hold utensil.
Clean bowl and other food contactsurfaces as needed. - 4-602.13 - Non food contact surfaces like the handle for the walk in refrigerator door are heavily soiled with built up soil and flour.
Clean these surfaces and enforce an effective hand washing system to eliminate soiling of surfaces touched by hands. - 4-603.14(A)-(B) - Three vat sinks are not properly set up or used properly to wash and sanitize ware.
Instruct staff in proper method of use of the three vat sinks. - 6-305.11(B) - Corrected During Inspection Purse stored on food storage shelf.
Store personal items away ffrom the food preparation area. - 7-209.11 - Corrected During Inspection Motrin and dayquil over the counter medicines observed on shelf in kitchen.
Store all personal care items away from the food preparation area.
This is a ROUTINE inspection at the above named establishment.
There is a general need for better utilization of the kitchen including efficient placement of the preparation table and some other equipment to maximize efficiency and to use the space effectively. Employees must be trained in proper use of the three vat sink for washing and sanitizing ware and equipment.
Better handwashing is needed and installation of a hand sink in the rear kitchen would help accomplish this task.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Ruud PR75
Dish Machine: None
Hood System & Filters: Major cleaning every 6 months.
Pest Control: Monthly visits
Grease trap: Cleaned every two weeks.
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS
January 30, 2008 (Routine)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Flour,sugar, liquids and like hard to identify products are not labeled for identification.
ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. - 3-304.12(A)-(F) - Repeat Food tongs stored on equipment in a way that allows contact of utensils with clothing of employees.
Store the utensils so that clothing contact can not occur. - 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Wet wipe doths on work surfaces. No sanitizer solution in use.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.
Srore all items at least 6" off floor to prevent soiling of the food or the bottom of the containers which can then soil the work surfaces. - 3-307.11 - Corrected During Inspection Repeat The three vat sink is being used to store soiled ware as well as brief but incorrect washing of items while the presence of food and food preparation procedures are in practice at the sinks.
Decide on the current use of the sink Ware washing or Food preparation. Completely clear the sink of all items, Wash it thoroughly with soap and hot water and then disinfect the sink with chlorine solution. If used for food preparation limit use to sanitizer sink. When ready to change use of the sink it must again be completely cleared and washed with soap and water and sanitized with chlorine sanitizer solution. Make more use of food sinks for food preparation to make this easier and under no circumstances should the food sinks be used for ware washing. - 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Food containers, table surfaces, skewer storage containers, blender containers and utensils
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. - 4-603.16(A)-(E) - Corrected During Inspection The three vat sink was piled with soiled ware and while food prep was also using the sink. Things are briefly rinsed and washed with no proper use of the wash, rinse, sanitize method. The employees were shown how to prepare the sink and to use it effectively.
Properly set up and use the three vat sinks and do not prepare food while soiled ware is present. Move the prep table so there is easy access to the entire sink area. - 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 6-202.11(A) - One of the hood light covers is broken.
Replace the cover.
This is a ROUTINE inspection at the above named establishment.
There is a general need for reorganization and better utilization of the kitchen including efficient placement of the preparation table and some other equipment to maximize efficiency, to use the space effectively. This will help attain the better cleaning level of equipment and utensils and the work area. Employees must be trained in proper use of the three vat sink for washing and sanitizing ware and equipment and keeping food and items being washed apart. Better cleaning of this area is needed and should improve with the reorgainization and more efficient use of the space.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Ruud PR75
Dish Machine: None
Hood System & Filters: Major cleaning every 6 months.
Pest Control: Monthly visits
Grease trap: Cleaned every two weeks.
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS
July 26, 2007 (Routine)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Water bottles are used for drinking. The repeated removal and replacement of the cap allows hands opportiuntyt to contact the lip contact surfaces.
Use suitable containers with covers and straws to prevent mouth to hand contamintion. - 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over beef in walk-in refrigerator.
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Scoop stored in flour with the handle in the flour. Food tongs hung on oven handles in a manner that allows contact with clothing.
During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. - 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Wet wipe cloths found on work surfaces. There were no containers of sanitizer solution to be found in the food preparation areas.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 3-305.11(A)(3) - Repeat Containers of cooked foods and foods in prepartion were found on the floor. Subsequent movement of these containers to food preparation areas will contaminate these surfaces.
All food and containers of food must be kept off the floor at all times. - 3-307.11 - Corrected During Inspection The three vat sink is used for both food preparation and temporary storage as well as cleaning and sanitizing of equipment and utensil. These two activities may not be done in this location at the same time.
Decide the use of the sink and wash and sanitize it fully and limit the activity to washing and sanitizing only or food preparation only. If the use changes to the other use the sinks first again be totally washed and sanitized. - 4-501.12 - The cutting boards along thefood prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. - 4-603.14(A)-(B) - Repeat TheThree vat sinks were full of soiled items and were not set up for proper use. They were also 2/3 blocked from access by a work table pushed up against it. An employee did a short rinse of a utensil, wiping with a cloth to remove food and tried to reuse the improperly washed and sanitized utensil.
Remove soiled item from the three vat sinks, Move the table to give access to the sinks, Completely wash with soap and sanitize the sink with sanitizer. Set up the sinks for washing by placing hot water and soap in the first vat, warm water in the middle vat and water and chlorine or quaternary ammonium sanitizer in the third sink. Use this set up to wash and sanitize any items that are to be reused after soiling. Do not place any containers of food on the sinks when it is set up for such use. Use the available 2 vat food sink for food preparation. - 4-903.11(D) - Containers of single service items as well as pots and other equipment were found stored on the floor.
Store all items at least 6" off floor at all times. - 4-904.11(C) - Single service knives and forks are stored in large containers which allow reorientation and mixing of utensils so that food contact surfaces can be handled by bare hands.
Provide suitable dispensers that will keep the utensils in a manner so that the handles are always towards the customer. - 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Home use food processor.in use in kitchen.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 6-501.12(A) - A floor fan hung for ventilation over trays of dough was soiled and could contaminate food below or across room if dust is blown off by the fan.
If a fan is to be used it must be kept clean and placed in a suitable location.
This is a ROUTINE inspection at the above named establishment.
There is a general need for reorganization and better utilization of the kitchen including efficient placement of the preparation table and some other equipment to maximize efficiency, to use the space effectively and to allow for better cleaning of the area. Take the time to reorganise the kitchen for better usage by the employees.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Ruud PR75
Dish Machine: None
Hood System & Filters: Major cleaning every 6 months.
Pest Control: Monthly visits
Grease trap: Cleaned every two weeks.
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS
January 18, 2007 (Routine)
Violations:
- 2-103.11(D) - Poor handwashing procedures observed.
The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing. - 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. - 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. - 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands until told to before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands.
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. - 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink
ALL food employees shall wash their hands in ONLY a designated hand sink. - 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. Watches, bracelets large rings.
Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing. - 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer Gyro rolls
Foods shall remain covered at all times. - 3-302.12 - Repeat Unlabeled food containers. Containers of hard to identify foods or ingredients.
ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. - 3-304.12(A)-(F) - Corrected During Inspection Plastic food bowl found in floor. Food tongs hung on oven handles and are exposed to unnecessary contact with employee clothing.
Use a proper dispensing utensil with a handle for dispensing bulk food ingredients. Store food tongs properly. - 3-304.14(B)(1) - Improper use of wet wiping cloths. Wet cloths located on work surfaces, no sanitizer buckets seen in use.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" off floor. Containers of food and produce in bags stored or while being prepared directly on the floor.
Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. - 4-203.12(B) - The thermometer for the walk-in refrigerator is reading several degrees above the real temperature of the unit.
Repair or replace the thermometer or place an accurate thermometer within the unit. - 4-402.11(A) - Food sink is loose from the wall.
Secure the sink to the wall and seal it to make it easy to clean. - 4-502.11(A) - Corrected During Inspection Hot Mitt observed damaged with stuffing material exposed.
Discard the damaged hot mitt. - 4-601.11(C) - Door handle of the walk-in refrigerator has caked on soil from food residue. Fan guards in the walk in refrigerator are soiled.
Clean non food contact surfaces to prevent soiling of hands. Clean the fan guards. - 4-603.14(A)-(B) - Food preparation eqwuipment was observed ineffectively cleaned by (manual, mechanical) warewashing. The person washing the equipment did not know how to prepare or use the three vats sink and was washing items in the food sink. Observed quick wash and rinse of a food container with no proper rinse or sanitizing step. The food preparation table was up against the three vat sink where soiled ware was piled. Washing of items and hands in the food sink resulted in splashing of water and possibly soap onto the food preparation table.
Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. The washing procedures selected shall be based on the type and purpose of the equipment or utensil and on the type of soil to be removed. Have the manager teach the proper washing methods. - 6-501.15 - Corrected During Inspection Critical A can of paint was found stored with food items on a shelf in dry storage area.
Store such maintenance items away from the food items.
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
The rear kitchen where food is prepared and ware is washed was in a state of disorganization with several violations. There did not appear to be any active supervison in this area and there was a perceived need for more food safety training as employees did not know how to practice bacis food safety such as properly setting up and using the three vat sink, separation of the warewashing operation from the food preparation and the importance of storing foods at least 6” off the floor.
The kitchen area needs to be organized and the staff trained to be more effective in practicing food safety. There needs to be moir active supervision of the staff by the certified food manager.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Ruud PR75
July 21, 2006 (Routine)
Violations:
- 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. - 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints. Male employee.
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. - 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Chicken over yogurt.
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. - 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken over the beef.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.12 - Repeat Unlabeled food containers. Flour and other white powders.
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 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use. Food tongs hung on oven handles., Tongs in soiled standing water.
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 140F . - 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3-305.11A3 - Corrected During Inspection Pot of cooling food stored on floor in cooking area.
Store all items at least 6" off floor. - 4-203.12A - The ambient (air/water) temperature measuring device located in the Upright refrigerator is not accurate.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. - 4-603.14 - Corrected During Inspection Items being washed, wiped and rinsed without proper washing method including sanitizing.
Follow proper wash rinse and sanitize methods after first washing and sanitizing sinks before use for ware washing. - 4-703.11C - Critical Utensils not being properly sanitized after also not being properly washed.
Properly wash and sanitize using the three vat sink method. - 4-903.11B - Corrected During Inspection Clean pots and pans etc were observed stored with the food-contact surface facing upward.in dish sink area.
Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.away from dish washing area. - 7-201.11B - Corrected During Inspection Critical Windex stored on shelf with food and food related items.
Store all chemical cleaners away from food food related items.
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Ruud PR75 75,000 BRU 68.8 GPH
February 02, 2006 (Follow-up)
Violations:
- 2-402.11A - One kitchen employee is 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. - 3-302.12 - Repeat Unlabeled squeeze bottles of food stored on the dining room tables.
Label ALL 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 - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed food scoops, measuring cups, and cooking tongs improperly stored.
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 140F . - 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bottled beverages stored on the floor in the dining area. NOTHING shall be directly stored on the floor.
Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters. - 4-101.111 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. inside the drawers located at the cash register station are being lined with aluminum foil.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the aluminum foil and do NOT line any surfaces with other materials. - 4-301.11 - Repeat Observed one True upright refrigerator for ONLY beverage storage (Snapple products) registering an ambient air temperature of 47f.
ALL refrigeration units shall operate at an internal temperature of 41f or below. Check the unit to ensure it is working properly. Repair the unit as needed. - 4-602.11D - Critical Repeat Observed the interiors of True upright refrigerators and freezers unclean with food debris and residue.
Clean and sanitize the interiors of ALL refrigerators and freezers as often as needed; at least once every 24 hours to remove food debris. Clean the floors, shelves, and walls. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. RuudGlas water heater (model #: PR75). The certified letter was sent to the owner(s) of the establishment. The letter states that you only need to replace the water heater WHEN you change ownership, renovate any areas of the establishment, or experience a hot water problem.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RuudGlas; Model #: RUNG0502GO1990; Btu: 75,000; Recovery rate: 68.6gph.
NOTES: 3-vat sink using chlorine (bleach) at 50-100ppm; wiping cloth buckets also use bleach at 50-100ppm.
February 02, 2006 (Follow-up)
Violations:
- 2-402.11A - One kitchen employee is 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. - 3-302.12 - Repeat Unlabeled squeeze bottles of food stored on the dining room tables.
Label ALL 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 - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed food scoops, measuring cups, and cooking tongs improperly stored.
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 140F . - 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed bottled beverages stored on the floor in the dining area. NOTHING shall be directly stored on the floor.
Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters. - 4-101.111 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. inside the drawers located at the cash register station are being lined with aluminum foil.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the aluminum foil and do NOT line any surfaces with other materials. - 4-301.11 - Repeat Observed one True upright refrigerator for ONLY beverage storage (Snapple products) registering an ambient air temperature of 47f.
ALL refrigeration units shall operate at an internal temperature of 41f or below. Check the unit to ensure it is working properly. Repair the unit as needed. - 4-602.11D - Critical Repeat Observed the interiors of True upright refrigerators and freezers unclean with food debris and residue.
Clean and sanitize the interiors of ALL refrigerators and freezers as often as needed; at least once every 24 hours to remove food debris. Clean the floors, shelves, and walls. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. RuudGlas water heater (model #: PR75). The certified letter was sent to the owner(s) of the establishment. The letter states that you only need to replace the water heater WHEN you change ownership, renovate any areas of the establishment, or experience a hot water problem.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RuudGlas; Model #: RUNG0502GO1990; Btu: 75,000; Recovery rate: 68.6gph.
NOTES: 3-vat sink using chlorine (bleach) at 50-100ppm; wiping cloth buckets also use bleach at 50-100ppm.
January 17, 2006 (Routine)
Violations:
- 2-301.14A - Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic bowls being used to dispense foods like yogurt sauce from a large bulk container.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop or utensil that is designed with a handle. NO BOWLS. - 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit. Observed raw ground beef, raw lamb, and raw chicken improperly stored directly on top of vegetables and on shelves above other foods. Organize the walk-in refrigerator as discussed. See the back of the inspection report for assistance.
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. - 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw foods not sorted by their "type" and cooking temperatures inside one True upright refrigerator in the kitchen. Raw ground chicken kabobs were stored on the shelf above raw lamb and beef. Organize the unit as discussed.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.12 - Repeat Unlabeled food containers of flour, sugar, salt, starch, and spices. The labels have been washed off.
Label ALL 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 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed food scoops, measuring cups, and cooking tongs improperly stored.
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 140F . - 3-304.14A - Wiping cloths improperly used. Observed an employee place a wet towel underneath the cutting board.
Ensure cloths used for wiping food spills are not used for any other purpose. Purchase NSF approved rubber mats and place them under the cutting boards to prevent the boards from sliding while in use. - 3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor in the kitchen and at the cashier station. NOTHING shall be directly stored on the floor.
Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters. - 3-501.17A - Critical The prepared ready-to-eat (RTE) foods including but not limited to cooked meats and yogurt sauces inside the walk-in refrigerator are not properly dated for disposition.
Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. FOR EXAMPLE, if the foods are cooked and prepared on 1/16/2006 they shall be date marked with a "use by" date not past 1/22/2006. BOTH dates shall be written on the food containers. - 4-301.11 - Observed one True upright refrigerator for ONLY beverage storage registering an ambient air temperature of 48f.
ALL refrigeration units shall operate at an internal temperature of 41f or below. Check the unit to ensure it is working properly. Repair the unit as needed. - 4-602.11D - Critical Observed the interiors of True upright refrigerators and freezers unclean with food debris and residue.
Clean and sanitize the interiors of ALL refrigerators and freezers as often as needed; at least once every 24 hours to remove food debris. - 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Hamilton Beach blender, 2. Black and Decker food processor, 3. RuudGlas water heater (model #: PR75). *A certified letter will be sent to your owner concerning the water heater.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 6-202.15 - Repeat Openings to the exterior of the building are present along the FRONT DOUBLE glass doors. Install weather stripping and door sweeps to prevent insect entry.
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. - 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the MEN'S restroom hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.110A - Employees are not using the designated wall hooks inside the storage closet as provided. Observed two jackets stored on shelves inside the storage closet with food.
Employees shall store their personal articles SEPARATELY from food, clean equipment, clean utensils, clean linens, and single service items. Install more wall hooks as needed to maintain separation. - 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused pieces of equipment and computer-type equipment inside the storage closet.
Remove all unused and/or unnecessary items from the facility. The presence of unused and/or unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.16 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Today I conducted a ROUTINE inspection at the above named establishment. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON FEBRUARY 3, 2006. ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RuudGlas; Model #: RUNG0502GO1990; Btu: 75,000; Recovery rate: 68.6gph.
NOTES: 3-vat sink using chlorine (bleach) at 50-100ppm.
January 17, 2006 (Routine)
Violations:
- 2-301.14A - Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic bowls being used to dispense foods like yogurt sauce from a large bulk container.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop or utensil that is designed with a handle. NO BOWLS. - 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit. Observed raw ground beef, raw lamb, and raw chicken improperly stored directly on top of vegetables and on shelves above other foods. Organize the walk-in refrigerator as discussed. See the back of the inspection report for assistance.
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. - 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw foods not sorted by their "type" and cooking temperatures inside one True upright refrigerator in the kitchen. Raw ground chicken kabobs were stored on the shelf above raw lamb and beef. Organize the unit as discussed.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.12 - Repeat Unlabeled food containers of flour, sugar, salt, starch, and spices. The labels have been washed off.
Label ALL 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 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed food scoops, measuring cups, and cooking tongs improperly stored.
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 140F . - 3-304.14A - Wiping cloths improperly used. Observed an employee place a wet towel underneath the cutting board.
Ensure cloths used for wiping food spills are not used for any other purpose. Purchase NSF approved rubber mats and place them under the cutting boards to prevent the boards from sliding while in use. - 3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a bleach water solution at a concentration of 50-100ppm. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor in the kitchen and at the cashier station. NOTHING shall be directly stored on the floor.
Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters. - 3-501.17A - Critical The prepared ready-to-eat (RTE) foods including but not limited to cooked meats and yogurt sauces inside the walk-in refrigerator are not properly dated for disposition.
Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. FOR EXAMPLE, if the foods are cooked and prepared on 1/16/2006 they shall be date marked with a "use by" date not past 1/22/2006. BOTH dates shall be written on the food containers. - 4-301.11 - Observed one True upright refrigerator for ONLY beverage storage registering an ambient air temperature of 48f.
ALL refrigeration units shall operate at an internal temperature of 41f or below. Check the unit to ensure it is working properly. Repair the unit as needed. - 4-602.11D - Critical Observed the interiors of True upright refrigerators and freezers unclean with food debris and residue.
Clean and sanitize the interiors of ALL refrigerators and freezers as often as needed; at least once every 24 hours to remove food debris. - 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Hamilton Beach blender, 2. Black and Decker food processor, 3. RuudGlas water heater (model #: PR75). *A certified letter will be sent to your owner concerning the water heater.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 6-202.15 - Repeat Openings to the exterior of the building are present along the FRONT DOUBLE glass doors. Install weather stripping and door sweeps to prevent insect entry.
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. - 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the MEN'S restroom hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.110A - Employees are not using the designated wall hooks inside the storage closet as provided. Observed two jackets stored on shelves inside the storage closet with food.
Employees shall store their personal articles SEPARATELY from food, clean equipment, clean utensils, clean linens, and single service items. Install more wall hooks as needed to maintain separation. - 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused pieces of equipment and computer-type equipment inside the storage closet.
Remove all unused and/or unnecessary items from the facility. The presence of unused and/or unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.16 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Today I conducted a ROUTINE inspection at the above named establishment. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON FEBRUARY 3, 2006. ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RuudGlas; Model #: RUNG0502GO1990; Btu: 75,000; Recovery rate: 68.6gph.
NOTES: 3-vat sink using chlorine (bleach) at 50-100ppm.
September 18, 2005 (Follow-up)
Violations:
- 3-501.16A - Corrected During Inspection Critical Observed chicken gyro meat stored in the steam well at 118f. This is indication that the food was not reheated properly on the stove or grill.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. water heater.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 6-202.15 - Repeat Openings to the exterior of the building are present along the FRONT double doors. Install new weather stripping and door sweeps to prevent insect entry.
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. - 6-501.11 - Small gaps in the ceiling located inside the storage closet. Seal the small gaps using a fire retardent caulk to prevent entry of insects.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RuudGlas; Model #: RUNG0502GO1990; Btu: 75,000; Recovery rate: 68.6gph.
NOTES: 3-vat sink using chlorine (bleach) at 50-100ppm.
August 21, 2005 (Follow-up)
Violations:
- 2-301.14A - Corrected During Inspection Critical Repeat Food employee failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 3-301.11C - Corrected During Inspection Repeat Observed small condiment cups and other bowls being used to dispense foods like flour, sugar, and spices from the bulk containers.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using food scoops that are designed with a handle. - 3-302.11A1 - Corrected During Inspection Critical Repeat Observed raw animal food stored over ready-to-eat (RTE) food in the following units: 1. walk-in refrigerator, 2. True upright refrigerator (for kabobs), 3. True upright freezer. Organize the units so that RAW meats are stored BELOW and SEPARATELY from all other foods. Reorganized ALL units accordingly. Observed raw chicken sitting directly next to the washed lettuce at the 3-vat sink. Remember to ONLY work with ONE food at a time. First prepare ALL vegetables, then prepare ALL raw meats to prevent cross contamination. In addition, ONLY use the 2-vat food prep. sink and the sanitize basin of the 3-vat sink for food preparation.
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 Repeat Unwrapped or uncovered food in the kitchen. Observed an uncovered gyro inside the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-302.12 - Repeat Unlabeled food container of rice.
Label ALL 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 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use. Observed food scoops, measuring cups, and plastic pitchers lying inside the containers of food like flour, sugar, spices, etc.
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 140F . - 4-102.11B1 - Critical Observed foods stored in a plastic take home bags or grocery store bags.
Do NOT use plastic take home or grocery store bags for food storage. Place ALL foods in NSF approved food containers. - 4-202.16 - Soda crates found used for the following: 1. elevate food off the floor inside the walk-in refrigerator, 2. elevate food off the floor inside the storage closet.
Soda crates, milk crates, and/or dish racks are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Purchase NSF approved shelving units and/or dunnage racks for your storage needs. - 4-602.11E - Surfaces of the dough mixer were observed soiled with accumulations of grime and debris.
Clean the surface of ALL equipment in contact with NON-POTENTIALLY hazarddous foods at least every 24 hours. - 4-602.12B - Repeat The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (floor, ceiling, walls, cavity, door seal) of the microwave oven at least every 24 hours. - 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up OR presented to the employee.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers (blue and green) for food storage, 2. Black and Decker food processor, 3. Hamilton Beach blender, 4. Sterilite plastic containers with white lids. (NOTE: Management has purchased new food containers and equipment that are NSF approved. Continue to replace any homestandard equipment with the new equipment).
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 5-202.12A - Repeat Water from the handwashing sink at the ladies restroom and men's restroom was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 6-202.15 - Repeat Openings to the exterior of the building are present along the FRONT double doors. Install new weather stripping and door sweeps to prevent insect entry.
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. - 6-501.16 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Today I conducted a FOLLOW-UP inspection at the above named establishment. ANOTHER FOLLOW-UP INSPECTION WILL BE CONDUCTED AROUND SEPTEMBER 19, 2005. ALL VIOLATIONS SHALL BE CORRECTED TO AVOID RECEIVING A NOTICE OF VIOLATION LETTER. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: SAME. The unit is a RUUD unit with 75,000 Btu but it is a HOMESTANDARD water heater. When the unit fails, it SHALL be replaced with an NSF approved, commercial water heater with at least 12-15 kw or 75,000 Btu.
July 25, 2005 (Routine)
Violations:
- 2-301.14A - Critical Food employee failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employees handling washed produce using their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3-301.11C - Repeat Observed small condiment cups and other bowls being used to dispense foods like flour and spices from the bulk containers.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using food scoops that are designed with a handle. - 3-302.11A4 - Critical Unwrapped or uncovered food in the kitchen. Observed open containers of spices in the kitchen that are uncovered. Observed uncovered vegetables and feta cheese for the salad prep. station.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed food scoops, measuring cups, and plastic pitchers lying inside the containers of food like flour, sugar, spices, etc. Observed cooking tongs hanging on the oven door handles.
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 140F . - 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator, in the kitchen, and inside the storage closet.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed an employee washing and preparing lettuce at the 3-vat sink when a 2-vat food prep. sink is available.
Protect unpackaged food from environmental sources of contamination during preparation. ALL foods shall be prepared at the 2-vat food prep. sink. The 3-vat sink is for washing, rinsing, and chemically sanitizing all soiled equipment and utensils. - 3-501.16B - Corrected During Inspection Critical Observed an opened container of mayonnaise sitting on the kitchen shelf at room temperature.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41For less to inhibit the growth of harmful bacteria. - 4-101.111 - Observed a wood pallet being used to elevate the True upright freezer off the floor inside the kitchen (until the wheels are installed) is not corrosion resistant, nonabsorbent, and/or smooth. Observed aluminum foil lining the inside of a drawer at the cashier station. Observed aluminum foil lining the shelf above the portable steam table for holding gyro meat.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Install the wheels on the unit immediately to facilitate cleaning and to discard the wood pallet which is not considered washable. Discard ALL foil and do NOT line any surfaces with other materials. - 4-101.11A - Critical Observed a metal banded paint brush being used to spread oil on foods.
Provide an NSF approved food grade plastic pastry brush to spread oil or melted butter on foods. - 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use. Observed the thermometer registering 26f while sitting in ice water.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. The thermometer shall be calibrated once a week in ice water at 32f. - 4-502.13A - Repeat Observed the following manufacturer containers and buckets being reused for the storage of other foods and equipment: 1. feta cheese buckets, 2. pickled olive buckets, 3. chopped garlic containers, 4. black pepper and other spice containers, 5. mayonnaise containers, 6. card board boxes (for cloths).
Discontinue the reuse of ANY single-use containers, buckets, card board boxes, etc. for other food and equipment storage. Provide NSF approved reusable food storage containers designed for your food storage needs. - 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the interiors of True upright refrigerators and freezers in the kitchen unclean.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 4-602.12B - The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (floor, ceiling, walls, cavity, door seal) of the microwave oven at least every 24 hours. - 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. exteriors of food containers for flour, sugar, salt, starch, spices, yeast, etc., 2. exteriors of equipment including refrigerators and freezers, 3. door handles to open refrigerators and freezers, 4. shelving and storage units in the kitchen for storage of equipment, food, single service items, etc. 5. exteriors of all sinks including plumbing, 6. fan covers inside the walk-in refrigerator.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11A - Repeat Observed single service items stored on the floor in the kitchen. Observed single service items stored next to the kitchen hand sink and the items are subject to environmental contamination.
Store items in a clean, DRY location where not exposed to SPLASH, dust or other contamination. Install a splash guard on the hand sink. Also, nothing should be stored on the floor. Elevate boxes of single service items off the floor at least 6 inches above the floor. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers (blue and green) for food storage, 2. Black and Decker food processor, 3. Hamilton Beach blender.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 5-202.12A - Repeat Water from the handwashing sink at the ladies restroom was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 5-402.13 - Critical Observed the grease trap in need of cleaning.
The manager stated the trap is cleaned out once a month by his own staff. The unit shall be cleaned more regularly since it appears that once a month is not enough to preclude accumulations of grease and debris. Document all the times you clean out the unit and keep records of cleaning on site at the establishment. - 6-202.15 - Openings to the exterior of the building are present along the FRONT double doors. Install new weather stripping and door sweeps to prevent insect entry.
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 - Soap was not provided at the hand washing lavatory in the kitchen (at the front cashier station).
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-303.11C - Repeat Inadequate lighting was noted in the kitchen. Observed burnt out light bulbs in one ceiling fixture inside the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.12A - Observed the kitchen and dry storage closet floors unclean.
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 and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-201.11A - Corrected During Inspection Critical Containers of chemicals such as Pine Sol and Windex are stored on shelves next to spices, mayonnaise, and oil.
Containers of ALL and ANY chemicals, detergents, toxic materials, and sanitizers shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Today I conducted a ROUTINE inspection at the above named establishment. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON AUGUST 22, 2005. FAILURE TO CORRECT ALL VIOLATIONS AND KEEP THE VIOLATION CORRECTED WILL RESULT IN FURTHER ENFORCEMENT ACTION. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: RuudGlas; Model #: RUNG0502GO1990; Btu: 75,000; Recovery rate: 68.6gph.
NOTES: 3-vat sink using chlorine (bleach) at 50-100ppm.
January 25, 2005 (Routine)
Violations:
- 2-402.11A - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. - 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit and Superior freezer unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Organize the units as discussed to prevent cross contamination. - 3-302.12 - Repeat Observed some unlabeled food containers and buckets.
Label ALL 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 - Repeat Dispensing and in-use utensils improperly stored between use. Observed utensils stored in containers of stagnant water. Observed cooking tongs hanging on the oven door handles (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 140F . - 3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator and dry storage closet.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit are not properly dated for disposition.
Label the food containers with the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 4-101.111 - Repeat The following surface is not corrosion resistant, nonabsorbent, and/or smooth: 1. walk-in refrigerator floor because it is being lined with cardboard.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Do NOT "line" floors, shelves, etc. with cardboard, aluminum foil, plastic wrap, newspaper, etc. Maintain surfaces as they are designed and originally constructed. - 4-502.13A - Repeat Manufacturer buckets such as feta cheese and mayonnaise containers were observed reused for the storage of other various foods like flour, sugar, salt, sauces, etc.
Discontinue the reuse of single-use containers and buckets for other food storage. Continue to provide approved reusable food storage containers designed for your food storage needs. - 4-901.11A - Clean equipment found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 4-904.11A - Repeat Single service items such as styrofoam plates, take home containers, etc. were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use. - 43.1-3-3A - Corrected During Inspection Critical Repeat Observed no certified food manager present when I arrived to conduct a routine inspection.
The certified food manager shall be present during ALL hours of operation. As stated during the previous inspection(s), it is highly recommended that other employees obtain the required license to avoid closure to the establishment. See handout provided. - 5-205.15B - Plumbing connections under the 2-vat and 3-vat sinks are leaking.
Plumbing systems and components shall be maintained in good repair. - 6-303.11C - Inadequate lighting was noted in the kitchen. Observed burnt out light bulbs in one ceiling fixture.
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. - 6-305.11A - Lockers are not designated for employees.
Provide lockers or designated wall hooks for the emoployees personal belongings such as purses, jackets, coats, etc. - 6-501.16 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES: Water heater: RuudGlas; Model #: PR75; BTU: 75,000
NOTES: No dish machine; only 3-vat sink; using chlorine to sanitize at 50-100ppm.
July 29, 2004 (Routine)
Violations:
- 4-601.11A - Critical Repeat In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside refrigerators and freezers including shelves, walls, floors, and door gaskets.
Clean and sanitize these surfaces for food contact. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.16 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3-304.12 - Repeat In-use utensils improperly stored between use. Found utensils sitting in stagnant water.
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. - 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit, Superior freezer, and True upright refrigerator.
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. Organize the units as discussed: chicken bottom shelf, ground beef middle shelf, lamb top shelf. All raw foods on one full shelving unit. All cooked foods on another full shelving unit. All vegetables on one shelving unit. - 4-101.111 - Repeat The nonfood contact surface of the walk-in refrigerator floor is not corrosion resistant, nonabsorbent, and/or smooth because it is being lined with broken down cardboard boxes.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the card board boxes. - 6-303.11A - Repeat Inadequate lighting was noted in the dry storage closet.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3-302.12 - Repeat Unlabeled food containers for rice, flour, etc.
Label ALL working containers with the common name of its contents (e.g. sugar, salt, flour, starch, pepper, garlic, rice, etc).The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic cups being used to dispense bulk foods from containers.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide all bulk food items with food scoops that are equipped with handles. - 4-302.14 - Repeat 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. - 4-501.12 - The cutting boards are heavily stained. 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 . - 5-202.12A - Water from the handwashing sinks are measured at a temperature LESS than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 4-903.11A - Boxes of single service items were found stored on the floor in dry storage closet.
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid Roughneck containers, 2. Sterilite plastic containers.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. (NOTE: Manager has purchased new food containers and matching lids that are NSF approved). I also suggested purchasing food grade plastic bags. - 4-502.13A - Repeat Manufacturer containers such as mayonnaise buckets, pickle buckets, and spice containers were observed reused for the storage of other various foods.
Discontinue the reuse of single-use containers for other various storage. Provide NSF approved reusable food storage containers designed for your food storage needs. (NOTE: Manager has purchased new food containers).
Today I conducted another routine inspection and checked on previous violations cited during first routine inspection dated 7/13/2004. Continue to correct remaining critical and easily correctable non-critical violations immediately as discussed. If you have any questions please call me at (703) 246-2451. Thank you.
REMINDERS and NOTES: 1. Employees shall wash their hands at the hand sink frequently. They shall also continue to handle foods using utensils and/or gloves. Do not handle foods using your bare hands. 2. Monitor food, refrigeration, and freezer temperatures. Use your thermometer to verify food temperatures at 41F or below and 140F or above. 3. Maintain pest treatment services from a licensed pest treatment company and retain the records of service in a file. 4. Maintain grease trap and hood filter cleanings and records of cleanings. 5. Monitor and discuss with your employees illnesses and symptoms that would prevent them from coming to work. 6. Reorganize the refrigerators and freezers as discussed. 7. Continue to purchase new food containers for reuse. 8. Clean and sanitize everything you see and touch to remove debris and soil. 8. Have other employees obtain the certified food manager's license from ORS Interactive immediately.
July 13, 2004 (Routine)
Violations:
- 4-904.11A - Single service items such as take home containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store all single service items with food or lip-contact surface facing downward to prevent contamination prior to use. - 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid Roughneck containers, 2. Sterilite plastic containers.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside refrigerators and freezers, 2. inside microwave oven, 3. parts of the floor mixer, 4. wedger, 5. slicer.
Clean and sanitize these surfaces for food contact. - 7-102.11 - Critical Working containers of chemicals are not properly labeled.
Working containers of toxic items (spray bottles, etc.) are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator and in the dry storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.16 - Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 4-502.13A - Repeat Manufacturer containers such as mayonnaise buckets and pickle buckets were observed reused for the storage of other various foods.
Discontinue the reuse of single-use containers for other various storage. Provide NSF approved reusable food storage containers designed for your food storage needs. - 43.1-3-1A - Critical 2004 Health Department permit issued by Fairfax County is not posted.
Post all permits in a conspicuous location. - 2-301.12A - Critical Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with soap a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 3-304.12 - In-use utensils improperly stored between use. Found cooking tongs hanging from oven door handles. Found utensils sitting in stagnant water. Found food scoops lying in the food bin.
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. - 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-101.111 - The nonfood contact surface of the walk-in refrigerator floor is not corrosion resistant, nonabsorbent, and/or smooth because it is being lined with broken down cardboard boxes.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-303.11A - Inadequate lighting was noted in the dry storage closet.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exteriors of food buckets, 2. exteriors of equipment such as the blender.
Maintain nonfood-contact surfaces of equipment clean. Clean and sanitize everything you see and touch. - 6-301.12A - Repeat Observed that no paper towels were available for handsink in the kitchen.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 43.1-3-3A - Critical No certified food manager is present when I arrived to conduct a routine inspection.
The certified food manager shall be present during all hours of operation. It is recommended that other employee's obtain the license as required from ORS Interactive in Falls Church, VA immediately. - 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Found cans of paint in the dry storage closet.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 4-803.11 - Soiled linens were found hanging from "clothes lines" in the kitchen where they may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 4-903.11C - Aluminum foil pans were observed stored unprotected in the kitchen on a shelf.
Store items in the original protective package to protect from contamination until used. If you remove the items from their packaging, they shall be stored food contact side down. - 3-302.12 - Repeat Unlabeled food containers.
Label all working containers with the common name of its contents (e.g. sugar, salt, flour, starch, pepper, garlic, rice, etc).The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed small plastic cups (e.g. salad dressing cups) being used to dispense spices.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide all bulk food items with food scoops that are equipped with handles. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Today I conducted a routine inspection at the above named establishment. A follow-up inspection will be conducted on July 30, 2004. Please call me if you have any questions at (703) 246-2451. Thank you.
REMINDERS and NOTES: 1. Employee hand washing must be accomplished at the hand sink using soap and warm water. 2. Employees shall use utensils and/or wear gloves to handle all ready to eat foods. 3. Maintain pest control services from a licensed company and retain your records of services. 4. Maintain the grease trap and hood cleanings and records of their cleanings. 5. Have other employees certified with the Northern VA. food manager's license immediately. Contact ORS Interactive for information on how and where to obtain the licensing. 6. Monitor and discuss with employees illnesses and symptoms that would prevent employees from being able to work in a food service establishment.
March 12, 2003 (Routine)
Violations:
- 3-302.11A1 - Critical Repeat THE RAW CHICKEN IS ABOVE THE VEGETABLES IN THE WALK-IN REFRIGERATOR.
STORE IT ON THE BOTTOM SHELF TO PREVENT CROSS-CONTAMINATION ONTO THE READY-TO-EAT FOODS BELOW. CORRECTED - 6-301.12A - Repeat THERE ARE NO PAPER TOWELS AT THE HAND SINK.
PROVIDE THEM FOR HAND WASHING. CORRECTED - 4-904.11A - Repeat THE PAPER CUPS ARE DISPENSED UNCOVERED, AND THE PLASTIC UTENSILS ARE DISPENSED WITH THE MOUTHPIECE UP.
PULL THE PLASTIC SLEEVE TO THE TOP OF THE STACK OF CUPS, AND DISPENSE THE PLASTIC UTENSILS WITH THE HANDLES UP. CORRECTED - 3-305.11A3 - Repeat THE BAGS OF ONIONS AND ONE CONTAINER OF FOOD ARE ON THE FLOOR OF THE WALK-IN REFRIGERATOR.
STORE THEM 6 INCHES OFF THE FLOOR FOR PROTECTION FROM CONTAMINATION. CORRECTED - 3-301.11B - Critical A FOOD HANDLER IS CUTTING LETTUCE WITH HER BARE HANDS.
YOU MUST WEAR GLOVES WHEN YOU TOUCH READY-TO-EAT FOODS TO PREVENT POSSIBLY SPREADING BACTERIA. CORRECGTED - 3-302.12 - Repeat THE SALT AND SUGAR ARE IN UNLABELED CONTAINERS.
LABEL THEM TO PREVENT MISUSE. CORRECTED - 4-502.13A - PEPPER CONTAINERS ARE REUSED TO STORE OTHER FOODS.
DO NOT REUSE SINGLE USE CONTAINERS.
Kabob Reston respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Burger King #1602 (01-1464) | Virginia Beach, VA |   |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
| McDonald's #11683 | Midlothian, VA |  |
| Jim's Country Store | Front Royal, VA | |
| Hardee's | Galax, VA | |
| McDonald's | Max Meadows, VA | |
| Popeyes # 5738 | Chesapeake, VA | |
| Mister Softee of Hampton Roads | Norfolk, VA |
Nearby restaurants:
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Kabob Reston, 11844 Sunrise Valley Dr, Reston, VA »