August 20, 2009 (Follow-up)

July 13, 2009 (Follow-up)

March 25, 2009 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty with current permit.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 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.
• 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive heat. The toaster oven is not placed under the exhaust hood.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

September 24, 2008 (Routine)

• 3-304.15A4 - Corrected During Inspection Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive heat from the toaster oven.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

June 17, 2008 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food (eggs) stored over ready-to-eat (RTE) food (produce and cooked foods) in the Superior refrigeration unit.
  Separate raw animal foods (eggs) 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.
• 6-304.11 - Ventilation is not provided for toaster oven.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

November 05, 2007 (Routine)

• 3-302.11A1 - Raw animal food (eggs)stored over ready-to-eat (RTE)l food (lettuce) in the reach-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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Juices are stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-602.11A - Food packaged in the establishment is not labeled in accordance with law. Muffins must be labeled.
  Label food in accordance with law including 21 CFR 101 ? Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 6-501.11 - Repeat The ceiling is not maintained in good repair in the dining area near the front window.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not being used to control pests. Observed live roach on the floor in the prep area during the inspection.
  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.
• 6-501.12A - Repeat The floor and walls in the prep area were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

August 07, 2007 (Routine)

• 2-401.11A - 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 items.
• 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, utensils, and linens.
• 3-304.15A4 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-501.13A - Improper methods used to thaw lunch meat at room temperature.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.16A2 - Critical Repeat The ham and BBQ are cold holding at 49°F and 44°F.
  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 - The paper towel dispenser is damaged.
  Repair or replace the paper towel dispenser in accordance with the manufacturer's specifications.
• 4-502.13A1 - Repeat Manufacturer containers were observed reused for the storage of lunch meat and sausage.
  Discontinue the reuse of single-use containers for lunch meat and saugae storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.11 - The floor in the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The wall in the prep area 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.
• 6-501.19 - Toilet room doors are being kept open.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

May 03, 2007 (Routine)

• 2-401.11A - 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 items.
• 3-501.16A2 - Critical Raw eggs were cold holding at 57°F.
  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.
• 4-502.13A1 - Manufacturer containers were observed reused for the storage of produce and lunch meat..
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the self service reach-in refrigerators.
  Clean and sanitize these surfaces for food contact.
• 7-202.11 - Corrected During Inspection Containers of Raid were found in the establishment and are not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

January 25, 2007 (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.
• 3-302.11A1 - Critical 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.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Observed spatula stored on top of a newspaper.
  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 storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-501.11A - Observed the Superior prep cooler in disrepair.
  Repair the cooler.

October 03, 2006 (Routine)

• 11-2-24A - Critical Repeat 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.
• 3-302.11A1 - Critical Repeat Raw animal food (raw eggs) stored over ready-to-eat (RTE) food in the Superior 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.
• 6-202.11A - Repeat The light bulbs in the GE freezer were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

June 29, 2006 (Routine)

March 29, 2006 (Routine)

• 11-2-24A - Critical Repeat 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.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (raw chicken) 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.

September 23, 2005 (Routine)

• 11-2-24A - Critical Repeat 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.
• 4-204.112B - Repeat There was no temperature measuring device located in the milk cooler and 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.

March 30, 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.
• 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.
• 4-204.112B - There was no temperature measuring device located in the G.E. freezer and milk cooler.
  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.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: shelves near the air-conditioning unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.11 - Physical structure is not maintained in good repair: caulking is deteriorated at the handsink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 23, 2004 (Routine)

• 2-101.11 - Critical The Person in Charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Code's objectives are fulfilled.
• 4-204.112D - The temperature measuring device located in freezer and display refrigerator that contains milk is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 3-304.12A - In-use utensils improperly stored between use. Ice scoop handle in contact with ice.
  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 storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 6-201.11 - Food (crackers, sweet & Low, grits, potato chips, coffee and salt) being stored in basement in violation of food permit.The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable.
  Remove all food except canned and bottled beverages or make the floors, floor coverings, walls, wall coverings, and ceilings smooth and easily cleanable.
• 4-501.11A - Sandwich unit 49F.
  Repair the @EQUIPMENT@ so it maintains 41F or below and maintains 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.
• 3-501.16A2 - Critical Repeat Ham in sandwich unit 45F.
  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.
• 3-501.18A2 - Critical The sliced meat/cheese is not labeled with a "discard by," "consume by," or "sell by" date.
  Discard the food at this time and ensure all prepared RTE food is properly labeled with date markings. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of
• 5-205.11A - The handwashing facility located at the food prep area is blocked by a food prep table, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Duct tape used to cover electrical cord on floor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-903.11A2 - Repeat Single-service items stored in open containers in basement in violation of food permit.
  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.
• 4-302.12B - The food manager could not provide a food temperature measuring device with a suitable small-diameter probe.
  Obtain at least one food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish fillets.

March 12, 2004 (Routine)

• 2-401.11A - 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 items.
• 3-501.16A2 - Critical Repeat Eggs cold holding at 55F on counter.
  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.
• 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. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor, cardboard box storing food under slicer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-501.11 - Repeat The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 4-202.16 - The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable, using milkcrates and coke crates as shelves.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-903.11A2 - Single-service boxes found open in basement where were found where they were exposed to splash, dust, or other contamination.
  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.

November 20, 2003 (Routine)

August 04, 2003 (Routine)

• 3-501.13A - Improper methods used to thaw bacon.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger stored above readty-to-eat food in True 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.
• 3-501.16A2 - Critical Ham cold holding at 50F in top part of sandwich unit.
  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.
• 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.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
• 6-102.11C - The outdoor storage area surfaces for refuse, recyclables, or returnables were not of the materials specified under �5-501.11 and 5-501.12.
  The outdoor storage area surfaces for refuse, recyclables, or returnables shall be of the materials specified under �5-501.11 and 5-501.12
• 5-501.11 - The outdoor refuse container is stored on material that is not smooth, durable, sloped to drain.
  All refuse containers are to be stored on smooth, nonabsorbent, durable and sloped to drain surfaces.
• 6-201.12A - Electric cords on floor at door to food prep area.
  Utility service lines and pipes shall not be unnecessarily exposed.
• 6-202.14 - The toilet room is not provided with a self-closing door. There is a self-closure on the toilet door but it stays in the open position.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.