July 06, 2009 (Follow-up)

June 26, 2009 (Routine)

• 5-205.15B - The waste water tank is leaking.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-501.11 - The service window is missing the screen panel.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.

June 22, 2007 (Routine)

• 4-501.11 - The steam table lids missing handles and cracked.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 6-301.12 - Each handwashing sink is not provided with individual, disposable towels in dispenser; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.

August 29, 2006 (Routine)

June 30, 2006 (Routine)

• 4-301.12 - There is no 3-vat sink stoppers located in the establishment.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
• 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.

February 23, 2006 (Routine)

• 3-305.11 - Repeat The chips were stored on the ground.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat The hot dogs were cold holding at room temperature inside the cart and should be relocated to a different location (the cooler).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: condiment containers, coolers.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surfaces in the cart had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 23, 2006 (Routine)

• 3-305.11 - Repeat The chips were stored on the ground.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat The hot dogs were cold holding at room temperature inside the cart and should be relocated to a different location (the cooler).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: condiment containers, coolers.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surfaces in the cart had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 28, 2005 (Routine)

• 5-303.12 - There is no protective cover with a chain or other acceptable device provided for the water tank inlet, outlet and hose.
  Provide a cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device for a water inlet, outlet, and hose.
• 6-301.12 - No disposable towels in dispenser were provided at the hand washing facility.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

June 28, 2005 (Routine)

• 5-303.12 - There is no protective cover with a chain or other acceptable device provided for the water tank inlet, outlet and hose.
  Provide a cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device for a water inlet, outlet, and hose.
• 6-301.12 - No disposable towels in dispenser were provided at the hand washing facility.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

April 04, 2005 (Routine)

• 3-305.11 - Box of UTZ chips stored on ground.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16A2 - Critical Halfsmoke sitting out in cart temperature at 46oF(Put back in cooler).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 9.2-3.3 - Critical Due to menu changed with meat balls, chili..., CFM needs to have the Full Food Service Manager card.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

April 04, 2005 (Routine)

• 3-305.11 - Box of UTZ chips stored on ground.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16A2 - Critical Halfsmoke sitting out in cart temperature at 46oF(Put back in cooler).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
• 9.2-3.3 - Critical Due to menu changed with meat balls, chili..., CFM needs to have the Full Food Service Manager card.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

July 02, 2004 (Routine)

• 3-304.14 - No sanitizing bucket and wiping cloth provided to clean and sanitize the food -contact and non-food contact surfaces of equipments.
  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.
• 4-603.16 - No sanitizer provided in 3-part sink.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-104.12 - Repeat No hot running water at time of inspection.
  An alternate water supply may be made with the provision of one or more of the following: 1.)A supply of containers of commercially bottled drinking water 2.)One or more closed portable water containers 3.)An enclosed vehicular water tank 4.)An on-premises water storage tank 5.)And/or piping, tubing, or hoses connected to an adjacent approved water source. Close this establishment or cease food service operations until corrective action is made due to imminent health hazard. (See section 8-404.11)

July 02, 2004 (Routine)

• 3-304.14 - No sanitizing bucket and wiping cloth provided to clean and sanitize the food -contact and non-food contact surfaces of equipments.
  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.
• 4-603.16 - No sanitizer provided in 3-part sink.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 5-104.12 - Repeat No hot running water at time of inspection.
  An alternate water supply may be made with the provision of one or more of the following: 1.)A supply of containers of commercially bottled drinking water 2.)One or more closed portable water containers 3.)An enclosed vehicular water tank 4.)An on-premises water storage tank 5.)And/or piping, tubing, or hoses connected to an adjacent approved water source. Close this establishment or cease food service operations until corrective action is made due to imminent health hazard. (See section 8-404.11)

January 08, 2003 (Routine)

• 6-501.12 - Floor inside cart not kept clean.
  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.
• 5-104.12 - Not enough running water at handsink (Water frozen).
  An alternate water supply may be made with the provision of one or more of the following: 1.)A supply of containers of commercially bottled drinking water 2.)One or more closed portable water containers 3.)An enclosed vehicular water tank 4.)An on-premises water storage tank 5.)And/or piping, tubing, or hoses connected to an adjacent approved water source. Close this establishment or cease food service operations until corrective action is made due to imminent health hazard. (See section 8-404.11)
• 3-305.11 - Water bottles stored on ground.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16A2 - Critical No ice in hot dogs cooler.
  Provide ice to maintain food storage at 41°F (45°F) or below.

January 08, 2003 (Routine)

• 6-501.12 - Floor inside cart not kept clean.
  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.
• 5-104.12 - Not enough running water at handsink (Water frozen).
  An alternate water supply may be made with the provision of one or more of the following: 1.)A supply of containers of commercially bottled drinking water 2.)One or more closed portable water containers 3.)An enclosed vehicular water tank 4.)An on-premises water storage tank 5.)And/or piping, tubing, or hoses connected to an adjacent approved water source. Close this establishment or cease food service operations until corrective action is made due to imminent health hazard. (See section 8-404.11)
• 3-305.11 - Water bottles stored on ground.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16A2 - Critical No ice in hot dogs cooler.
  Provide ice to maintain food storage at 41°F (45°F) or below.