October 09, 2009 (Routine)

March 18, 2009 (Routine)

• 3-302.12 - Unlabeled food containers.
  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.
• 3-501.15A - Corrected During Inspection Observed improper method of cooling: observed potato soup and chilli soup cooling at ambient temperature.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing) 3. using ice bath.
• 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperature: turkey 48F, ham 50F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11B - Repeat Observed gaskets torn @ 2-door beverage cooler and B.A. 1-door cooler.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.

September 15, 2008 (Routine)

• 3-301.11B - Corrected During Inspection Critical Observed employee handling RTE foods with 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.
• 3-304.14B2 - Observed wet cloth not stored in sanitizing solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-602.13 - Observed waffle maker dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.16 - Observed mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 30, 2008 (Routine)

• 4-501.11B - The door gaskets are torn at B.A. 1-door cooler.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets are soiled at B.A. prep cooler.
  Clean and sanitize these surfaces for food contact.

January 29, 2008 (Routine)

• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-501.11B - The gaskets of the B.A. prep cooler is damaged.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 24, 2007 (Routine)

• 4-204.112B - There was no temperature measuring device located in the Kenmore freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - The gaskets are torn at B.A coolers.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 6-501.111C - Critical Observed fruit flies in the establishment.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 17, 2007 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Foods in the sandwich bar including cheese and ham were above 41 degrees F.
  Place full stainless steel bins in lower part of unit when facility is not busy.
• 3-501.17A - Critical There were no dates on foods that were more than one day old, prepared in-house.
  label all foods that are made in-house for further use if not used the same day.

July 18, 2006 (Routine)

• 11-2-24A - Corrected During Inspection Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-501.11B - Repeat The gaskets are torn @ B.A. 2-door prep cooler.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 6-501.111C - Critical Methods are not being used to control pests. Observed dead baby German cockroaches in the back kitchen.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 06, 2006 (Routine)

• 4-501.11B - The door gaskets are torn at Raeton upright cooler at B.A. 2-door prep cooler.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 6-501.112 - Dead roaches were found inside the unused B.A. 1-door prep cooler.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.

January 06, 2006 (Routine)

August 18, 2005 (Routine)

• 11-2-24A - Corrected During Inspection Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-402.11 - Corrected During Inspection 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.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with 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.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the @EQUIPMENT@ is not accurate in display refrigerator with drinks (had milk drink).
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.

May 05, 2005 (Routine)

• 2-401.11A - Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
  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 items.
• 3-602.12A - Critical Consumer warnings were not provided for egg cooked to order.
  If required by law, consumer warning shall be provided.
• 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: outside of the Raetone refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A1 - Bowls observed stored on top of mop bucket.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-904.11A - Single-service cups were found dispensed with the food or lip-contact surface exposed to customer contamination.
  Store single-service cups with food or lip-contact surface protected to prevent contamination prior to use.
• 7-201.11A - Critical Containers of chemicals and pesticides are not properly stored to prevent the contamination of food (cooking oil), observed under the 3-compartment sink and in the storage closet.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

September 30, 2004 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.16A2 - Critical The self serve coffee creamer is not held at the required temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

March 19, 2004 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 4-202.16 - Repeat The nonfood contact surface of the soda crate is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-502.13A1 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

November 24, 2003 (Routine)

• 3-501.16A2 - Critical The whole shell eggs and the ham were not held at the required temperature. Corrected during inspection.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.16 - The nonfood contact surface of the soda crate is not designed or constructed to be easily cleanable. A soda crate is used as a dish rack at the drainboard.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-304.14B1 - Improper use of dry wiping cloths. A wiping cloth is hang from the refrigerator handle and is used repeatedly to dry hands.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 6-501.114B - The premises has accumulation of litter.
  Maintain the premises free of litter.

September 11, 2003 (Routine)

• 6-501.111C - Critical Methods are not being used to control pests. Roaches observed on top of the ice machine.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-204.112B - There was no temperature measuring device located in the front display case.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2-401.11A - Critical Repeat The employee is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 5-205.15B1 - The hot water faucet at three compartment sink is in poor repair.
  Plumbing systems and components shall be maintained in good repair.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.

June 26, 2003 (Routine)

• 2-401.11A - Critical One employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE foods held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 3-302.11A1 - Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-502.13A1 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11A2 - Utensils were found where they were exposed to splash, dust, or other contamination in the prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-501.16A2 - Critical The eggs and potatoes cold holding at 46 &47.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - The Beverage Air freezer was observed in a state of disrepair and damaged.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

April 14, 2003 (Routine)

• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Front door was open when I arrived.
  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 door
• 2-402.11 - Repeat 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, ut
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 2-301.12 - Critical Improper handwashing procedures observed. Food handler "washed" hands without using soap.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
• 3-302.11A1 - Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw eggs stored over tomatoes, bacon.
  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.
• 4-202.11A2 - Critical The food contact surface of the food strainer, tupperwear container is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth, free of breaks, Open seams, crack, and chipsfree of sharp internal angles, corners, and crevices, Finished to have sooth welds and joints, And is accessible
• 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: shelves, outside and top of @Raetone refrigerator (may be reason is it 54F).
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.12A - Walls in area of reach-in refrigerator, window ledge, portable fan was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule
• 4-202.16 - The nonfood contact surface of the shelves that are covered with shelf paper, freezer lid covered with aluminum foil is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 7-202.12A - Critical The spray can of insecticide is/are not being used in accordance with law or the manufacturer's use directions. The label states that it is for home use.
  The @HAZARDOUS PRODUCT@ must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.

January 30, 2003 (Routine)

• 2-402.11 - The cook does not wear a hair restraint.
  
• 3-501.17A - Critical The lunch meat and cheeses are not date marked.