- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored in standing water at 129F on the grill.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Labels/Labeling
Observation: Repackaged chocolate chip cookies, brownies and other cookies are not properly labeled according to the law.
Correction: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of thr rusty wire shelves in the basement is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The gaskets of taller "Halo Heat Alto-sham" 2-dr hot holding cabinet and ice machine lid are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site) (repeated violation)
Observation: Single-use plates, bowls and to-go containers are not inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site) (repeated violation)
Observation: Single-use articles were found stored in a cabinet under the line hand sink. Open boxes of single-use articles are stored on the floor in the basement.
Correction: Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: No handwashing soap on line hand sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: A bottle of salad dressing and container was observed in the hand sink on line. A sanitizer solution bucket observed in the hand sink behind cashiers.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Physical Facilities/Repairing (repeated violation)
Observation: Several ceiling tiles are missing in the basement. Wall damage also observed in the basement. Few cove tiles are missig by the hand sink next to 3-compartment sink and at the corner across from the grill.
Correction: 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.
- Maintaining Premises, Unnecessary Items and Litter (repeated violation)
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floor under and behind the equipment on cookline and downstairs are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
- Drying Mops (corrected on site)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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02/08/2016 | Routine | |
1. Wash hands frequently.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored in standing water at 110-128F on the grill.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Raw chicken and steak observed stored over raw shrimp and tilapia in "True" 2-drawers refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Temperature Measuring Devices, Food/Accuracy
Observation: The Fahrenheit food temperature measuring device by the walk-in refrigerator door is not accurate. The thermometer was observed at 52F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
- Equipment/Fixed, Spacing or Sealing
Observation: The hand sink by 3-compartment sink is not sealed to the adjoining wall.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: To-go boxes and chips containers are improperly stored by the front hand sink.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Open boxes of single-service and/or single-use articles are stored on the floor in the basement.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
- Refuse/Outdoor Storage Surface (repeated violation)
Observation: The outdoor storage surface for refuse, recyclables, and returnables is not constructed of nonabsorbent material/surface.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Using Drain Plugs
Observation: The grease trap does not have a drain plug in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Handwashing Cleanser, Availability (corrected on site)
Observation: No soap at hand sink by 3-compartment sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at the hand sink at front service line.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Physical Facilities/Repairing (repeated violation)
Observation: Several ceiling tiles are missing in the basement. Wall damage also observed in the basement.
Correction: 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.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The basement floor is not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
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10/19/2015 | Routine | |
Cold hold TCS product at 41 F or below. Hot hold TCS product at 135 F or above.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Container of raw fish observed stored above ready-to-eat cheese in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: In-use cooking utensils at the cook-line observed improperly stored in a container of chemical sanitizer between uses.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Wiping cloths along the cook-line observed not properly stored in the sanitizer bucket(s).
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Equipment and Utensils, Air-Drying Required
Observation: Clean pots/pans observed improperly stacked while wet after cleaning and sanitizing (dishwash area).
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Refuse/Outdoor Storage Surface
Observation: Refuse container outside observed not properly stored on nonabsorbent material/surface.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Physical Facilities/Repairing
Observation: Several ceiling tiles observed missing in the downstairs basement. The wall next to the basement grease trap observed damaged.
Correction: 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.
- Cleaning, Frequency and Restrictions
Observation: Ceiling HVAC vents observed in need of cleaning. Floor in basement in need of cleaning.
Correction: Physical facilities shall 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.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Chemical spray bottle container(s) observed not properly labeled with the common name.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/21/2014 | Routine | |
Previous observations from 10/29/2014 corrected. CO 1400689 Approved. A recheck will be conducted in approximately 30 days. Maintain cold TCS food product at 41 F or below. Maintain hot TCS food product at 135 F or above. Health License Issued.
No violation noted during this evaluation. | 10/31/2014 | Pre-Opening | |
Dog Dining Variance
#1- Agree.
#2- Agree.
#3- Sign must be displayed on each table. PIC emailed the wording for the signage.
#4- Agree.
#5- The establishment/owner will not use preset tables.
#6- The establishment/owner will use single-service containers.
#7- Agree.
#8- Agree, No laps.
#9- Agree.
#10- Agree, The establishment/owner will use sanitizer solution to clean.
#11- Agree.
#12- Agree.
#13- Agree, The bite log was provided to the owner. Recommend speaking with your insurance company.
#14-Requirements were provided to the owner. Agree to post.
*Do not start dog dining until your variance has been approved.
No violation noted during this evaluation. | 10/31/2014 | Other | |
Provide sneeze guard protection for the end of the prep line where the chip station is located. Provide soap and disposable towels at all handsinks (dispensers are on order). Provide handwash signs at handsinks. Provide and install a no smoking sign. Finish caulking handsinks and behind equipment that is fixed to the wall. Clean and sanitize all equipment/utensils. Ensure that all cold holding equipment maintains temperature at 41 F or below. Ensure that food product/equipment is stored six inches above the floor. A recheck will be conducted on 10/31/2014. CO not approved.
No violation noted during this evaluation. | 10/29/2014 | Pre-Opening | |
Some refrigeration equipment observed cold holding at >41 F (2-door prep unit, refrigerated drawers under the grill...). Ensure that cold holding equipment maintains a temperature of 41 F or below. Some ceiling tiles in the kitchen observed in need of cleaning. Some ceiling tiles in the basement observed damaged and in need of replacing. Provide handsoap and disposable towels at each handsink. Clean floor surfaces under and around all kitchen/cook-line equipment. The warewashing storage shelving/racks observed in need of cleaning. The condenser line in the walk-in refrigerator was observed leaking. Plumbing connections underneath the kitchen handsink(s) observed leaking. Some areas of the floor/cove base in the basement observed in need of cleaning. Several lights in the basement observed not working. Interior of the kitchen handsink cabinets in need of cleaning. Correct observations. CO Not Approved. Contact health department when ready for a re-inspection.
No violation noted during this evaluation. | 09/29/2014 | Pre-Opening | |
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