June 03, 2009 (Routine)

Violations:

• 3-305.11(A)(2) - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination as follows: the ceiling is dripping over one of the hot holding units with food stored in it.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-501.11 - Corrected During Inspection Frozen foods not maintained at proper temperature. Observed that the freezer day in left open during the changing between breakfast and lunch. The freezer unit was not operational and the food was not frozen solid.
  Stored frozen foods shall be maintained frozen.
• 6-501.11 - Observed that tiles are missing near the stairs.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of today's visit was to conduct a routine inspection. Some of the units were down during inspection due to electrical work. If there are any questions please contact the EHS inspector.
Hot water heater: Still same as on file

December 23, 2008 (Critical Procedures)

Violations:

• 3-302.11(A)(2) - Corrected During Inspection Critical Observed raw chicken stored over raw fish in the freezer next to the fryer.
  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).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Observed ham in the WIC at 58F. Corrected by discarding product.
  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.

Comments:
The purpose of today's visit was a critical procedures inspection which focuses on the risk factors and interventions associated with preventing Foodborne Illness.
Hot water heater: State G567XRRS, 75,000 BTU, 62.0 GPH
Dishmachine: N/A
Grease trap cleaning: N/A;
Vent hood cleaning: quarterly
Pest Control service: monthly; no activity noted
Handouts Provided: Big 5 FBI, Exclusion/Restriction Guide

December 07, 2007 (Follow-up)

Comments:
The purpose of this inspection is a follow up to a routine inspection on NOVEMBER 13 and a follow-up inspection on NOVEMBER 19, and a facility visit for a meeting with the plumber on December 6 to clarify issues needed at the facility. The facility has 1. Sealed the waterheater to the floor with the seal kit, 2. Secured shielding under a sewage pipe, near the single service area, and wash machine, which was observed loose and hanging, 3. Wrapped and secured and capped loose and unconnected soda hoses to prevent them from touching the floor, 4. Raised the drain pipes (3/4 inch pvc pipe and the ice machine drain hose) at least two inches above the flood rim level of the floor in the basement. Also, The CFM has placed shielding over lights stored over single service items in the basement. In addition, the buns have been relocated to an area where it is not subject to contamination by the drain line of the soda machine (in front of the walk in freezer in the basement) Therefore, no shielding for the sewer lines is needed in this area. Thank you, If you have any questions, please call 703-246-8442

November 19, 2007 (Follow-up)

Comments:
The purpose of this inspection is a follow-up to reopen a facility from a permit suspension due to an imminent health hazard (no hot water). The hot water has been restored and the facility is now free to reopen. Thank you.

November 19, 2007 (Follow-up)

Violations:

• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED THAT THE BEVERAGE TUBING IS IN NEED OF CLEANING AND HAD A BLACK MOLD ALONG THE TUBING.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. NOTE THAT THE COFFEE, ORANGE JUICE AND TEA TUBING WAS REPLACED DURING INSPECTION. HOWEVER, THE TUBES FROM THE SODA/CARBONATOR IN THE BASEMENT NEED TO BE CLEANED, CAPPED, AND/OR REPLACED. A FOLLOW-UP WILL BE CONDUCTED WITHIN 90 DAYS TO CHECK ON THE CORRECTION OF THIS VIOLATION.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements. DURING A FOLLOW-UP INSPECTION, IT WAS OBSERVED THAT THE FACILITY WAS IN THE PROCESS OF REPLACING A HOT WATER HEATER: STATE, MODEL # GS67XRRS, 75,000BTU'S, RECOVERY RATE:
  This policy does not apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file. THE FACILITY HAS AGREED TO PLACE A SEAL KIT ON THE HOTWATER HEATER WITHIN 10 DAYS. A FOLLOW-UP WILL BE CONDUCTED ON DECEMBER 6, 2007 TO CHECK ON THE INSTALLATION OF THE SEAL KIT.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: NO HOT WATER
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-202.11(A) - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. THERE IS A NEED FOR SHIELDING SEWERLINES AND DRAINLINES COMING FROM SODA MACHINES, WITH APPROVED SHIELDS, IN THE AREAS WHERE THE PIPES WERE OBSERVED TO BE ABOVE BUNS, FOOD, AND SINGLESERVICE ITEMS, IN THE BASEMENT.
  A plumbing system shall be designed, constructed, and installed according to Law. A FOLLOW-UP SHALL BE CONDUCTED WITHIN 10 BUSINESS DAYS, (DEC. 6, 2007) TO CHECK ON THE CORRECTION OF THIS REQUIREMENT. MEANWHILE, REMOVE ALL FOOD AND SINGLE SERVICE ITEMS FROM BEING STORED BELOW THE ABOVE MENTIONED SEWERLINES AND DRAINLINES, UNTIL THE SHIELDING IS IN PLACE.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the ICEMACHINE AND THE SEWERLINE.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A FOLLOW-UP WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK ON THE REPAIR.
• 6-201.11 - THE CEILING IN THE BASEMENT WAS OBSERVED WITH CRACKS, MOLD, PITTING, CRACKS AND HOLES.
  THE CEILING SHALL BE SMOOTH, CLEANABLE, DURABLE, NONABSORBANT AND EASILY CLEANABLE. RESURFACE, REPAIR, REPLACE THE CEILING IN THE BASEMENT WITHIN 90 DAYS OF THE DATE OF THIS INSPECTION.
• 6-501.11 - Repeat Observed that the FOLLOWING AREAS OF THE FACILITY ARE NOT maintained in good repair. 1. THE PAINT ON WALLS IN THE BASEMENT ARE PITTING, PEELING2. THERE ARE SEVERAL CRACKS IN THE CEILING AND THE WALLS IN THE BASEMENT
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the THE FOLLOWING AREAS ARE IN NEED OF CLEANING:1. THE WALLS IN THE BASEMENT, WHICH ARE OBSERVED WITH SLIME MOLD, PEELING PAINT, BLACK, STICKY SUBSTANCE AND GRIME2. THE PIPES IN THE BASEMENT (i.e. sewer lines, waterlines, gas lines, soda tubes, drain pipes, etc) WERE OBSERVED WITH AN ACCUMULATION OF GREASE AND GRIME.3. THE RECESSED CONCRETE DRAINS AND JUNCTURES ALONG WALL AND RECESSED CONCRETE DRAIN ALONG THE BASEMENT FLOOR AND WALL WAS OBSERVED WITH SLIME MOLD AND IS IN NEED OF SCRUBBING. 4. THE CEILING IS OBSERVED WITH BLACK MOLD AND IS IN NEED OF CLEANING.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. THE FACILITY HAS 90 DAYS TO COMPLETE THE CLEANING OF THE ABOVE AREAS.

Comments:
The purpose of today's visit was to conduct a follow-up inspection. A follow-up will be conducted on December 6, 2007 to check on the repair and correction of the critical items. ********The facility permit was suspended during today's follow-up, because of there was no hot water in the facility, secondary to a replacement of the waterheater.******* In the future, you should close voluntarily if there is no hot water available, as it is unlawful to continue to serve food in a food establishment when no hotwater is available. If you have any questions, please call 703-246-2444. Thank you.

November 13, 2007 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical 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.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: In the front bevair reach in observed uncovered brownies.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Corrected During Inspection Observed a wet wiping cloth stored on countertop, outside of sanitizer
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration IN THE WIPING CLOTH BUCKET. TESTED AT ZERO PPM CHLORINE
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 6-501.11 - Observed that the following is not maintained in good repair: 1. cove moulding missing along both walk in refrigerators; 2. cracks in tiles and unsealed tiles throughout basement walls; 2. seal cove moulding to the wall and fill cracks in walls and tiles and seal: 3. In the kitchen area, observed missing cove moulding, cracked tiles. 5. Also, the floor was excessively wet. Even though a worker had recently mopped the floor, observed pools of water near back door and under shelves. The basement smelled of mold/decay and had a dampness feel. The drains in the basement and the water inlet pipes are in need of cleaning.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Corrected During Inspection Critical Methods are not effective to control pests, as during inspection observed 1- live roach. LAST INSPECTION ON OCTOBER 26, 2007.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. DURING INSPECTION, THE CFM CONTACTED THE PEST CONTROL OPERATOR FOR INSPECTION AND TREATMENT.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove or repair the following: The wire rack and tubing below the three vat sink and the broken refrigerater near the handsink (formerly used to store frenchfries)
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the area under the ice machine and behind the ice machine is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bottle marked sanitizer above buns
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:
Today’s inspection was to conduct a Routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
IMPORTANT:
1. A FOLLOW-UP WILL HAVE TO TAKE PLACE TO DETERMINE WHETHER THE FACILITY IS IN COMPLIANCE WITH BACKFLOW PREVENTION DEVICES AT THE ICE MACHINE AND THE DRINK DISPENSER CARBONATOR.
2. THE WATER TUBES AT THE COFFEE MAKERS, JUICE MACHINES, AND CARBONATORE (IN THE BASEMENT) WERE OBSERVED WITH BLACK ELECTRICAL TAPE AND SURFACES WHICH ARE NOT SMOOTH AND EASILY CLEANABLE. REPLACE THE TUBING AND/OR REPLACE THE TAPE TO ENSURE THAT THE TUBES ARE CLEAN,. UNCOMPROMISED AND EASILY CLEANABLE.
3. I WILL CALL TO SCHEDULE A VISIT FOR THE FOLLOW-UP ON THE ICE MACHINE.
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
The three vat sink was set up with 200ppm quaternary ammonia.
During inspection observed that the current permit is posted in a place where customers can vie, near the entrance to the counter/service area. Also, a discussion with the cfm and observations during inspection revealed that temperatures are taken upon receipt of foods to ensure they are not damaged, 41F or below for cold foods and in good condition. Also, the cook temperatures and hot hold temperatures are logged. Hourly datemarking and day datemarking are used and being appropriately applied in the facility. Employees were observed wearing gloves and using tongs when handling ready to eat foods.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Still same as on file
Dishmachine: N/A
Grease trap cleaning: N/A;
Vent hood cleaning: quarterly
Pest Control service: monthly
Consumer Advisory: N/A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

August 08, 2007 (Follow-up)

Comments:
The purpose of this visit is a follow-up to a complaint received by our office on August 7, 2007 and assigned to me on August 8, 2007. According to the complainant, a cup of sweet tea was ordered on the evening of July 28, 2007. The complainant opened the cup and allegedly observed mold floating in the tea. During inspection, a sample of the tea was placed in a cup and I did not observed any floating material. Further, the manager explained that the tea containers are taken apart and cleaned and sanitized nightly. The manager further explained and demonstrated that all parts are removable and the smaller components are brushed to remove debris. When assessing the process for making the tea, the manager showed the bags of tea used in the making of the sweet tea. Based upon today's observations, the complaint cannot be confirmed and is therefore closed.

July 02, 2007 (Critical Procedures)

Violation: 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in freezer, observed a box of raw beef steak stored over a box of frozen sugar baked cookie. However, it was noted that a food worker was currently reorganizing the freezer from an order which had been received.
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
Comments:
Today’s inspection was to conduct a critical procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Wet wiping cloth bucket was to 100 ppm chlorine sanitizer. 'the three vat sink was set up with 200ppm quaternary ammonia.
During inspection observed that the current permit is posted in a place where customers can vie, near the entrance to the counter/service area. . During inspection thermometers were calibrated and was found to read 33F using ice bath method. Also, a discussion with the cfm and observations during inspection revealed that temperatures are taken upon receipt of foods to ensure they are not damaged, 41F or below for cold foods and in good condition. Also, the cook temperatures and hot hold temperatures are logged. Hourly datemarking and day datemarking are used and being appropriately applied in the facility. Observed 2 employees wash hands during inspection. Employees were observed wearing gloves and using tongs when handling ready to eat foods.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: As noted in file
Dishmachine: N/A
Grease trap cleaning: N/A
Vent hood cleaning: quarterly
Pest Control service: monthly
Consumer Advisory: N/A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

April 30, 2007 (Follow-up)

Comments:
This is a follow-up inspection. All violations have been corrected and the facility is in substantial compliance. Thank you for your hard work. It was a pleasure working with you. If you have any questions, please call 703-246-8442

April 16, 2007 (Routine)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands 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. Observed employee reaching into sanitizer, wiped cook line and did not wash hands or change gloves.
  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 handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the WI freezer unit. Observeds raw steak patties over blurberries, strawberries and fully cooked bacon bits.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 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: In the reach in freezer at the cookline observed raw frozen chicken stored over raw frozen beef patties
  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 Dispensing and/or in-use utensils improperly stored between use as follows: spatulas on each side of meat cook line are stored in between dirty cloths.
  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) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: observed several wet wiping cloths in different locations throughout inspection.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.15(A) - Corrected During Inspection Single-use gloves worn during multi-tasked food preparation. Observed employee using glove hand to reach in to sanitizer bucket, did not wash or change gloves before putting a blue plastic glove over dirty soiled sanitizer glove.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: Canadian bacon, yogurt parfaits, salad dressings and burrito mix (discarded) only 1 date on items. no date on burito mix.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 4-16-07 they shall be date marked with a "use by" date not exceeding 4-23-07.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Ice machine lid is taped and needs repair. Caulking at handsink #2 needs repair.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: door gaskets on 2 reach-ins were dirty.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(A) - Corrected During Inspection Single service containers at cookline and customer self service line lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level at trhe 3 vat sink is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system downstairs washing machine. DURING INSPECTION OBSERVED A HOSE ATTACHED TO THE MOP SINK EXTENDING INTO BASIN.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. AT THE WASHING MACHINE INSTALL A BACK FLOW PREVENTION DEVICE AND AT THE MOP SINK CFM AGREES TO EITHER INSTALL A BACKFLOW PREVENTION DEVICE OR HAVE THE HOSE DETACHED FROM THE FAUCET AFTER EVERY USE.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located on the wall near the office.is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.115 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility. 2 bags of trash were set beside the dumpster.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Both hand sinks and public restrooms were without signage.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine SANITIZER solution was measured in excess of 100 ppm.
  Maintain the concentration of the chlorine SANITIZER between 50-100 ppm.

Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management WAS aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Wet wiping cloth bucket was corrected to 100 ppm.
During inspection observed that the current permit is posted in a place where customers can view. Also, per the CFM there have been no changes to the menu since the last inspection. During inspection thermometers were calibrated. Remember to adjust for your thermocoupler which was 2 degrees over.
IMPORTANT:
1. LABEL THE PLAIN WATER DIRTY WIPING CLOTH BUCKETS TO ENSURE EMPLOYEES UNDERSTAND THAT IT IS FOR DIRTY CLOTHS ONLY.
2. STORE THERMOMETERS IN REACH-INS NEAR FRONT.
3. A FOLLOW-UP INSPECTION WILL TAKE PLACE APRIL 30 TO OBSERVE THE FOLOWING CORRECTIONS: BACK FLOW PREVENTION DEVICES, AIR GAP DATEMARKING
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: As noted in file
Dishmachine: N/A
Grease trap cleaning: N/A
Vent hood cleaning: quarterly
Pest Control service: monthly
Consumer Advisory: N/A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

December 11, 2006 (Routine)

Violations:

• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches above the floor in the walk in cooler (sweet tea)
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A chlorine and quaternary test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
• 4-501.11(B) - The door gaskets of the 1 door prep freezer are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-903.11(B) - Clean single service food storage container and cups were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the basement.
  Provide end caps to completely enclose the light bulb.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.16 - Observed that mops are improperly stored between use. (stored in water in the mop closet)
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (cleaner and sanitizer over the 3-vat sink)
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Water heater is same as file.
6. Sanitizer for 3 vat sink is quaternary ammonia, chlorine in wiping cloth bucket.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

June 19, 2006 (Critical Procedures)

Violation: 7-201.11A - Corrected During Inspection Container of sanitizer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On a shelf above the bacon.
Containers of sanitizer must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
This is a critical procedures inspection. A pest control company treats once a month. Quaternary ammonia sanitizing concentration in the 3-vat sink is 200ppm. Bleach sanitizing concentration in a bucket is 50ppm.

June 19, 2006 (Critical Procedures)

Violation: 7-201.11A - Corrected During Inspection Container of sanitizer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On a shelf above the bacon.
Containers of sanitizer must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
This is a critical procedures inspection. A pest control company treats once a month. Quaternary ammonia sanitizing concentration in the 3-vat sink is 200ppm. Bleach sanitizing concentration in a bucket is 50ppm.

December 05, 2005 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Unlabeled food container. water
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Cream in a cup at the drive-thru window is 60F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - Corrected During Inspection Repeat There was no temperature measuring device located in the walk-in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Interior lid of ice machine was observed in a state of disrepair and damaged.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply system at the mop sink. There is a hose attached.
  Provide an approved backflow prevention device. The hose was removed.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

Comments:
This is a routine inspection. A pest control company treats once a month. Quaternary ammonia sanitizing concentration in 3-vat sink is 200ppm.

December 05, 2005 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Unlabeled food container. water
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Cream in a cup at the drive-thru window is 60F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - Corrected During Inspection Repeat There was no temperature measuring device located in the walk-in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Interior lid of ice machine was observed in a state of disrepair and damaged.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply system at the mop sink. There is a hose attached.
  Provide an approved backflow prevention device. The hose was removed.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

Comments:
This is a routine inspection. A pest control company treats once a month. Quaternary ammonia sanitizing concentration in 3-vat sink is 200ppm.

June 22, 2005 (Critical Procedures)

Comments:
This is a critical procedures inspection. There were no critical violations observed during today's inspection. A pest control company treats once a month. The water heater has not been replaced.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.

June 22, 2005 (Critical Procedures)

Comments:
This is a critical procedures inspection. There were no critical violations observed during today's inspection. A pest control company treats once a month. The water heater has not been replaced.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.

January 25, 2005 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-501.16B - Corrected During Inspection Critical Cream in a cup is 56F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Interior lid of ice machine was observed in a state of disrepair and damaged.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-205.11B - Corrected During Inspection The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Repeat Plumbing connections at the hand sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator.
  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.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
This is a routine inspection. A pest control company treats once a month. water heater: Jetglass, MI 7555CN10, 75,000btu quat sanitizing concentration in 3-vat sink 100ppm

January 25, 2005 (Routine)

Violations:

• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-501.16B - Corrected During Inspection Critical Cream in a cup is 56F and cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Interior lid of ice machine was observed in a state of disrepair and damaged.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-205.11B - Corrected During Inspection The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Repeat Plumbing connections at the hand sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator.
  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.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
This is a routine inspection. A pest control company treats once a month. water heater: Jetglass, MI 7555CN10, 75,000btu quat sanitizing concentration in 3-vat sink 100ppm

August 13, 2004 (Routine)

Violations:

• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  corrected 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.
• 7-201.11B - Critical Containers of fryer and overn cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  corrected Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-501.16 - Mops and brooms not hung up to air dry.
  corrected 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.
• 6-202.13B - Insect control device is located over french fry machine, food prep table and soda machine with ice machine on top where dead insects may be impelled or fall.
  unplugged Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 5-205.15B - Repeat Plumbing connections under the hand sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-204.112B - Repeat There was no temperature measuring device located in the freezer.
  corrected Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Lid of the ice machine was observed in a state of disrepair and damaged.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level of the 3-vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 4-904.11A - Paper cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store them with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-602.12B - The (cavity) of the microwave oven is observed soiled.
  corrected Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

December 18, 2003 (Complaint)

Comments:
This visit was made to conduct a complaint investigation. The complainant advised " Went there today (12/15/03) and ordered a quarter pounder cheeseburger, it was totally raw. Reported it to manager, and he said he was sorry". Please review the following comments:
1. The complaint was not confirmed at the time of the inspection.
2. I discuss the complaint with the Certified Food Manager, who was on duty the date of the complaint. The Certified Food Manager advised he was aware of the complaint and had spoken with the complainant. The Certified Food Manager advised the complainant called from his home after he picked up the cheeseburger from the drive thru. The Certified Food Manager advised he apologized and asked the complainant what could he do for him. The Certified Food Manager advised the complainant was up set about the situation.
3. The burgers are cooked on a grill with a timer to ensure all products are cooked to the proper temperature.
- Burgers are cooked on grill for 104 - 108 seconds with a grill temperature of top section 425 degree's and bottom section 350 degree's.
- Burgers temperature after time on grill range from 192 - 200 degree's.
- Burgers placed immediately in hot holding containers. Burgers temperature range from 172 - 182 degree's.
4. The Maintenance Company was on site at the time of the inspection to conduct a service check on all grills. Grill are maintain on a frequent basic (approximately every six months). Grills are monitored by the Certified Food Managers daily. (records are kept on site). If any problems are observed the service company is contacted immediately.
5. A total of 217 quarter pounder cheeseburgers were sold the day of the complaint. The Certified Food Manager advised he has not received any other complaints.
6. The overall establishment was in good condition at the time of the inspection.
7. A routine inspection was conducted on December 11, 2003. All temperatures were above the required hot holding temperature.

December 11, 2003 (Routine)

Violations:

• 4-903.11B - Styrofoam containers were observed stored with the food-contact surface facing upward on the reach-in refrigerator and across from the clamshell grills..
  (Corrected during inspection) Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  (Corrected during inspection) Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-205.15B - Repeat Plumbing connections under the handsink located to the right of the deep fryers are leaking.
  (Corrected during inspection)Plumbing systems and components shall be maintained in good repair.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 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: gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-204.112B - Repeat There was no temperature measuring device located in the reach-in refrigerator located behind the front counter.
  (Corrected during inspection) 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.

Comments:
-The purpose of today's visit was to conduct a routine inspection. All of the violations were corrected during the visit.
-Jetglas MI75S5CN10 hot water heater, which uses 75,000 btus of natural gas to create a recovery rate of 77gph of 120F water at a 80F rise
-Establishment is serviced by a professional pest control company monthly; last date of service 12/10/03