September 03, 2009 (Routine)

• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 4-901.11(A) - Corrected During Inspection Food pans were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

May 13, 2009 (Routine)

• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Corrected During Inspection Critical Fish cold holding at 46F. (voluntarily discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Refrigeration not maintaining 41F or below.
  Repair the refrigerators 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.
• 4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 14, 2009 (Routine)

• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed ground beef stored on top of raw beef.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Store raw beef on top of ground beef.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-204.112B - There was no temperature measuring device located in the Wood's freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - The door of the microwave is damaged.
  Repair or replace the door in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets at the prep cooler.
  Clean and sanitize these surfaces for food contact.
• 4-903.11B2 - Corrected During Inspection Repeat Clean coffee cup lids were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.15B1 - Plumbing connections at the 1-prep vat are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-303.11A - Repeat Inadequate light was noted in the Walkin cooler.
  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.

October 08, 2008 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Observed half-n-halves stored @ room temperature. Beef stew stored at 78F. Yuka stored @ 99F.
  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.
• 4-601.11A - Critical Repeat Observed interior of Wood's freezer soiled w/meat juice.
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - Corrected During Inspection Observed no paper towel @ handsink.
  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.
• 6-501.12A - Observed walls have holes under the handsink.
  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.
• 7-201.11A - Corrected During Inspection Critical Observed Windex bottles stored next to utensils.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

July 03, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed severely dented cans of tomato sauce stored on shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: milkcrates are being used as a shelf and a storage container.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of Wood's freezer.
  Clean and sanitize these surfaces for food contact.
• 4-903.11B2 - Corrected During Inspection Clean single service items (plates) were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-303.11A - Inadequate light was noted in the Walkin cooler and in the Wood's freezer.
  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.
• 6-501.11 - Physical structure is not maintained in good repair. Observed ceiling panels missing above the storage hallway.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed floor tiles missing under the prep counter.
  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.

March 24, 2008 (Routine)

December 13, 2007 (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.
• 4-204.112B - There was no temperature measuring device located in the prep cooler and Wood's 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.
• 6-501.11 - Physical structure is not maintained in good repair:1. Observed coving strips missing under food prep counter.2. Observed ceiling tille missing near the back kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

September 06, 2007 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112B - There was no temperature measuring device located in the prep 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of the prep cooler.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Plumbing connections under the 3-vat sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.14 - The toilet room is not provided with a self-closing door.
  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.

May 29, 2007 (Routine)

• 3-501.17A - Critical The prepared, refrigerated RTE food (tuna salad) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 6-202.14 - The toilet room is not provided with a self-closing door.
  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.
• 7-201.11A - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

January 09, 2007 (Routine)

• 2-102.11C06 - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. He stated the cook temperature for chicken is 165 degrees F.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements.
• 2-402.11 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated tuna salad held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-203.11B - The temperature measuring device located in the refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-302.12A - 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.12 - Corrected During Inspection The red cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: some sheet pans and some utensils in the drawer.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the inside of the utensil drawer 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.
• 4-903.11B1 - Clean equipment was not observed stored in a position to allow air-drying.
  Store clean equipment in a self-draining position that allows air-drying.
• 6-303.11C - Inadequate light was noted in the over the cooking area in the hood.
  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.