July 03, 2009 (Follow-up)

July 02, 2009 (Follow-up)

June 08, 2009 (Routine)

• 3-305.11A3 - Observed boxes of chips stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112B - There was no temperature measuring device located in the hot dog display 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 - 1. Observed interior of cabinets in need of cleaning.2. Observed the door panels of the ice machine in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A3 - Observed boxes of single service items stored on the floor in the dry storage area and stock rooms.
  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.
• 6-501.11 - Observed coving strip not intact in the nonsellable stock room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Observed dead roaches found inside the counters.
  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.

June 02, 2008 (Routine)

• 4-602.13 - The nonfood contact surface of the Pizza freezer unit 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.
• 6-301.12 - Corrected During Inspection No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at far north handsink.
  Hand drying devices such as (a) individual disposable paper towels, (b) Continuous towel system that supplies the user with a clean towel or (c) heated air hand drying device must be provided at all hand washing lavatories to encourage proper handwashing.

November 30, 2007 (Routine)

• 4-501.11A - Nacho bin was observed in a state of disrepair and damaged. Several door knobs on cabinet doors are missing.
  Repair the unit 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.
• 4-602.13 - The nonfood contact surfaces of the under counter cabinets 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.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the line is blocked, 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.
• 6-303.11C - Inadequate light was notedunder the hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - Service line floors were noted in need of cleaning. 3 compoartment sink is dirty.
  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.

May 31, 2007 (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.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  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).
• 4-602.13 - The nonfood contact surface of the lid of the ice machine, the 3 compartment sink, the handsink by the 3 compartment sink and the floor drain at the 3 compartment sink 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.
• 6-501.11 - Counter top molding located at the end handsink is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 04, 2006 (Routine)

• 11-2-24A - 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.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  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).
• 4-402.12A - There is a floor mounted shelf that is not elevated off the floor or sealed to the floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 4-904.11A - Plastic knife handles dispensed with handles in two directions.
  Dispense with handles in one direction.
• 5-205.15B1 - Repeat Plumbing connections under the handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.

May 05, 2006 (Routine)

• 3-304.12A - In-use utensils improperly stored between use.
  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).
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 5-205.15B1 - One handsink had no cold water.
  Plumbing systems and components shall be maintained in good repair.
• 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.

March 29, 2006 (Follow-up)