Andrew B. Ferrari Argus House, 1527 Clarendon Blvd, Arlington, VA 22209 - Dept. of Juvenile Justice Food Service inspection findings and violations

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Business Info

Restaurant: Andrew B. Ferrari Argus House
Address: 1527 Clarendon Blvd, Arlington, VA 22209
Type: Dept. of Juvenile Justice Food Service
Phone: 703 228-3944
Total inspections: 5
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
  • Equipment and Utensils/Durability and Strength
    Observation: The microwave oven in the kitchen is not commercial.
    Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • Cutting Surfaces
    Observation: All the cutting boards are damaged, too many cuts.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
  • Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
    Observation: The hood filters need cleaning.
    Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
  • Refuse/Areas, Enclosures, and Receptacles, Good Repair
    Observation: The outside trash container (dumpster) is damaged (need to be replace).
    Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
  • Controlling Pests (Pf)
    Observation: A dead rat was found outside around the picnic area.
    Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13.
03/15/2016Routine
  • Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
    Observation: The kitchen hood filters need cleaning.
    Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
  • Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
    Observation: food-contact surfaces of equipment were not sanitized after cleaning, the wiping cloths bucket sanitizer was measured at 0.0 ppm.
    Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
09/02/2015Routine
  • Equipment/Good Repair and Proper Adjustment
    Observation: The door gaskets of the up-right Turbo-Air cooling unit are torn, damaged.
    Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
02/19/2015Routine
Dinner is served at 5 PM
Breakfast is served at 6 AM
  • Food Storage/Preventing Contamination from the Premises
    Observation: Foods in the walk in freezer are stored on floor.
    Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
05/07/2014Routine
-Only serve lunch in summer.
-Breakfast- 6:45 AM and dinner- 5 PM
No violation noted during this evaluation.		05/31/2013Routine

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