Kentucky Fried Chicken #Y053202, 70 N Glebe Rd, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 15, 2009 | Routine | 1 | 6 | Details / Comments |
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February 12, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
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October 21, 2008 | Routine | 0 | 5 | Details / Comments |
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June 26, 2008 | Critical Procedures | - | - | Details / Comments |
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March 05, 2008 | Routine | 3 | 6 | Details / Comments |
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November 21, 2007 | Critical Procedures | 4 | 0 | Details / Comments |
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July 25, 2007 | Routine | 2 | 7 | Details / Comments |
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December 12, 2006 | Routine | 2 | 12 | Details / Comments |
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August 02, 2006 | Routine | 4 | 14 | Details / Comments |
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April 03, 2006 | Routine | - | - | Details / Comments |
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October 28, 2005 | Routine | 3 | 10 | Details / Comments |
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October 28, 2005 | Routine | 3 | 10 | Details / Comments |
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May 17, 2005 | Routine | 2 | 8 | Details / Comments |
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May 17, 2005 | Routine | 2 | 8 | Details / Comments |
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February 02, 2005 | Routine | 2 | 8 | Details / Comments |
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February 02, 2005 | Routine | 2 | 8 | Details / Comments |
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September 20, 2004 | Routine | 1 | 12 | Details / Comments |
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September 20, 2004 | Routine | 1 | 12 | Details / Comments |
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April 20, 2004 | Routine | 2 | 5 | Details / Comments |
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April 20, 2004 | Routine | 2 | 5 | Details / Comments |
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November 04, 2003 | Routine | 2 | 8 | Details / Comments |
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November 04, 2003 | Routine | 2 | 8 | Details / Comments |
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May 07, 2003 | Routine | 2 | 8 | Details / Comments |
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May 07, 2003 | Routine | 2 | 8 | Details / Comments |
July 15, 2009 (Routine)
Violations:
- 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. No quaternary ammonia sanitizer in bucket.
CORRECTED.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; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit. - 4-501.11 - The walk-in freezer observed in need of defrosting.
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. - 4-903.11 - Single service lids were stored with the food contact surface exposed.
CORRECTED.Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition. - 5-203.12 - Critical Men's restroom is out of order leaving one restroom with more than 15 seats. CFM advised they have to simply fix the handle to the toilet. The handle is on site.
At least 1 toilet and not fewer than the toilets required by law shall be provided. If authorized by law and urinals are substituted for toilets, the substitution shall be done as specified in law. Adequate, sanitary toilet facilities are necessary for the proper disposal of human waste, which carries pathogenic microorganisms, and for preventing the spread of disease by flies and other insects. Toilet facilities must be of sanitary design and kept clean and in good repair to prevent food contamination and to motivate employees to use sanitary practices in the establishment. - 6-301.12 - No paper towels at rear hand sink.
CORRECTED.Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. - 6-501.11 - The following observed in need of repair:- wall tiles missing above fryers- mop sink tiles damaged or in poor repair- stainless steel lining of center pillar in kitchen is in poor repair- walk-in freezer floor.
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. - 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
Certified Food Manager was able to identify the major foodborne illnesses and their associated symptoms.
Be sure to wash hands frequently and prior to glove use.
February 12, 2009 (Critical Procedures)
Violations:
- 2-401.11 - Corrected During Inspection Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
A food employee 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 and single-use articles. - 5-203.11 - Critical There are not an adequate number of handwashing sinks necessary for the convenient use by employees. The hand sink at the front counter area is broken and turned off.
At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms; and not fewer than the number of handwashing sinks required by law shall be provided. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food establishment that has at least one handwashing sink. If approved, when food exposure is limited and handwashing sinks are not conveniently available, such as in some mobile or temporary food establishments or at some vending machine locations, employees may use chemically treated towelettes for handwashing. Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely.
CFM was able to identify major foodborne illnesses and their associated symptoms.
October 21, 2008 (Routine)
Violations:
- 3-305.14 - Sliced tomatoes were found uncovered in the walk-in refrigerator.
During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation activities may expose food to an environment that may lead to the food's contamination. Just as food must be protected during storage, it must also be protected during preparation. Sources of environmental contamination may include splash from cleaning operations, drips from overhead air conditioning vents, or air from an uncontrolled atmosphere such as may be encountered when preparing food in a building that is not constructed according to Food Code requirements. - 4-204.112 - Repeat One of the warmers did not have a thermometer nor was there one in the refrigerator near the fryers...
Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible. - 4-501.11 - The walk-in freezer thermometer was broken.
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. - 4-903.11 - Repeat The single-service articles whick directly hold food were found uncovered in the dry storage area.
Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition. - 6-501.12 - The floors in the walk-in freezer needed cleaing especially under shelves.
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.
June 26, 2008 (Critical Procedures)
Violations:
- 4-601.11A - Critical The metal pans which were stored as "clean" were not clean to sight and touch. The inside of ice machine needs cleaning (slime, mold build-up).
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 7-202.12 - Critical Sanitizer in sanitizing basin of sink is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority. When tested, sanitizer was 400ppm+.
Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
March 05, 2008 (Routine)
Violations:
- 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. - 2-102.11C - Critical The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 3-302.11 - Critical Food is not in the freezers.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-305.11 - Repeat Stored food is not protected from contamination. Food was found stored on the floor of the walk-in freezer.
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth. - 3-501.16A1 - Critical Repeat The chicken in the warming cabinet was hot holding at the improper temperature of 129 F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-204.112 - There is one warmer and one refrigerator that is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible. - 4-903.11 - Repeat Clean single-service articles located in the storage area are not stored covered or inverted.
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; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition. - 5-501.113 - Corrected During Inspection Receptacles and/or waste handling units for refuse, recyclables, and/or returnables are not kept covered inside the food establishment when they contain food residue and are not in continuous use and/or they are filled.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use; or (2) After they are filled. 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. - 5-501.115 - The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. 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. - 6-501.11 - The walk-in freezer floor is not maintained in good repair.
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.
November 21, 2007 (Critical Procedures)
Violations:
- 2-401.11 - Corrected During Inspection Critical Open drinking containers were 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 and single-use articles. - 3-305.11 - Critical Food stored on the floor and/or food stored less than 6" above the floor. -chicken in the walk-in freezer
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A1 - Critical Repeat The following were hot holding at improper temperatures: chicken in the open warmer in front 124 F,fries 131 F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production. - 3-501.16A2 - Critical The slaw up front was cold holding at the improper temperature of 43 F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
July 25, 2007 (Routine)
Violations:
- 3-501.16A1 - Critical Cooked chicken filets and honey bbq chicken for sandwiches hot holding at the improper temperature of 127°F in the Henny Penny Food Warmer closest to McCall upright freezer.CORRECTED DURING INSPECTION.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production. - 4-402.11 - Repeat The following equipment were observed not sealed properly:1. Hand sink by drive-thru window observed not sealed properly to counter top,2. Three compartment sink observed not sealed properly to the wall.
Recaulk hand sink to the counter top and three compartment sink to the wall. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.1. Wiping bucket quaternary ammonium sanitizer concentration was observed over 300 ppm.2. Quaternary ammonium sanitizer in sanitizing compartment of three compartment sink was observed over 300 ppm.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 4-602.13 - The nonfood contact surface of the following equipment was observed with a visible amount of debris.1. Debri was observed on the bottom shelf of the McCall upright freezer.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-901.11 - Metal containers in shelf in front of the three compartment sink were found stacked while wet after cleaning and sanitizing.
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. - 4-903.11 - Repeat 1. Shelving for clean chicken containers and lids observed less than 6" from the floor (by rear of facility).2. Shelf in Kolpak walk-in fridge observed less than 6" from the floor.
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. - 5-203.14A - Critical Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin. Observed the mop sink does not have a backflow device installed.
Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device. - 6-303.11 - Repeat The lights at both far end vent hoods not working.
The light intensity shall be at least 540 lux (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. - 6-303.11 - The light inside the McCall upright freezer is not working.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. - 6-501.12 - Repeat PHYSICAL FACILITY is not cleaned as often as necessary.1. Area near breading station in the back of facility needs cleaning.2. Mop sink area needs cleaning.
Physical facilities shall be cleaned as often as necessary to keep them clean.
Inspection was supervised by A S.
December 12, 2006 (Routine)
Violations:
- 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. - 3-501.16A1 - Critical Several sandwiches observed hot holding below 135F (117F, 113F).
CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production. - 4-204.11 - Repeat Gaps observed in between filters at vent hood at far left.
Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. - 4-402.11 - Repeat Hand sink by drive-thru window observed not sealed properly to the counter top.
Recaulk the sink to the counter top. - 4-501.11 - 3. The McCall upright freezer observed not working, nor in use.4. Pepsi reach-in observed not working, nor in use.
Repair the equipment 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.11 - 1. The walk-in freezer floor observed rusty.2. Shelving for dry products (single service items and soda boxes) observed rusty.
Repair or replace the floor and shelving in accordance with the manufacturer's specifications. - 4-502.11 - Lexan container used as an ice scoop holder by the drive thru and gray cutting board shelf support above Delfield reach-in was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. shelf above Delfield reach-in2. interior of the Delfield reach-in3. caulk at the three comp. sink.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: - single service lids observed dirty next to soda fountain at the drive-thru.
CORRECTED.Lids were discarded.Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat 1. Shelving for clean chicken containers observed less than 6" from the floor (by rear of store).2. Shelving in walk-in observed less than 6" from the floor.3. Single service lids and sandwich containers observed stored w/ the food contact surface exposed.
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.Store single service items covered, inverted, or in original packaging to prevent contamination of the food contact surface. - 6-202.11 - The light bulb by the far left vent hood observed 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat Light observed out at both far end vent hoods.
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. - 6-501.11 - Repeat The following observed in need of repair:1. Several floor tiles observed cracked/damaged.2. Several baseboard tiles observed cracked/damaged/missing.3. Wall under faucet at mop sink observed damaged.4. Grout observed missing/damaged in kitchen.5. Stainless steel corner observed damaged by hand sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - The following observed in need of cleaning:1. floor (where grout is missing)2. mold observed at and around mop sink3. floor under drive thru register.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.18 - Caulk at the kitchen hand sink observed damaged/missing.
Recaulk the sink.Keep handwashing facilities clean and maintained to encourage proper handwashing.
August 02, 2006 (Routine)
Violations:
- 3-302.11 - Critical Food observed uncovered in the McCall upright freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14 - Wiping cloths improperly stored between use.Wet wiping cloths observed on food prep surfaces. Buckets observed without sanitizer.
CORRECTED.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. - 3-501.16 - Critical BBQ snacker (108F), regular snacker (127F), and roast beef sandwich (117F) observed below 135F on line.
CORRECTED.Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; - 4-204.11 - (REPEAT) Gaps observed in between the filters at the vent hood.
Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. - 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
CORRECTED.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.
CORRECTED.Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-402.11 - Repeat Hand sink by drive-thru window observed not sealed properly to the counter top.
Recaulk the sink to the counter top.1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - Repeat Gasket to the Delfield reach-in observed damaged.
Repair or replace the gasket in accordance with the manufacturer's specifications. - 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. container where ice scoop is stored by drive-thru2. interior of Pepsi RI3. shelf above Delfield RI4. interior of Delfield RI5. interior of McCall upright freezer6. caulk at the three comp. sink.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. interior panel of ice machine2. soda nozzles.
Clean and sanitize these surfaces for food contact. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils in the three comp. sink. There was no sanitizer on site.
CORRECTED.After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 4-903.11 - Repeat 1. Shelving for clean chicken containers observed less than 6" from the floor (by the rear of store).2. Shelving in walk-in observed less than 6" from the floor.3. Single service lids observed stored with the food contact surfaces exposed at the drive-thru.
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.Store lids covered, inverted, or in original packaging to prevent contamination of the food contact surface. - 6-301.12 - No disposable towels were provided at the hand washing facility in the main kitchen area.
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. - 6-302.11 - No toilet paper observed in women's restroom.
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand. - 6-303.11 - Repeat One light bulb observed out above the Blodgett oven.
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. - 6-501.11 - Repeat 1. Several floor tiles observed cracked/damaged.2. Several baseboard tiles observed cracked/damaged/missing.3. Wall under faucet at mop sink observed damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (microwave and single door reach-in (by exit)).
Remove all unnecessary items from the facility. 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. - 6-501.12 - Repeat The following observed in need of cleaning:1. floor throughout facility2. under equipment3. corners, floor/wall junctures4. walk-in freezer floor5. walk-in cooler floor6. ceiling vents in kitchen.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Recommend a routine cleaning and maintenance schedule to help maintain establishment in a good, sanitary condition.
Sanitizer should always be on site and used at the proper concentrations (Quaternary Ammonia 200ppm).
Correct all repeat violations immediately to prevent enforcement action.
If you have any questions, please contact me. Thank you.
April 03, 2006 (Routine)
Violations:
- 4-402.11 - Both kitchen handsinks need to be sealed to both the wall and the countertop.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - Repeat There are gaps in between hood filters and one is missing and one is damaged.
Repair the equipment 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the outside of the McCall freezer, the outside of the ice machine, the inside of the small 1 door Delfield refrigerator, and other warmers in the kitchen.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11A - Critical Repeat There is a build up of mold in the ice machine.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat The shelf in the walk in cooler is not greater than 6 inches off the floor.
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 - Repeat The lighted ceiling tile is missing by the drive thru. Some of the baseboard tiles are missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The wall under the 3 part sink and the floor sink were dirty and black. The floor of the walk in freezer had wrappers and food debris on it. The Wall behind the fryers is also 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
October 28, 2005 (Routine)
Violations:
- 3-501.17 - Critical The prepared, refrigerated RTE coleslaw 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-201.11 - The plastic bags used to hold equipment together are not durable. .
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-204.112 - Repeat There was no temperature measuring device located in the old hot holding unit.
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. - 4-501.11 - Missing filter in the grease hood. Damged filter next to the missing filter.Need a grate for floor drains by the ice maker.Filters in front hood system do not fit (Air gap between filters).
Repair the @EQUIPMENT@ 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.11 - The gasket in the front under counter refrigerator is damaged.
Repair or replace the @component@ in accordance with the manufacturer's specifications. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside ice maker a build up of red mold was observed.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Clean to go containers 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. - 4-903.11 - Shelf with chicken containers were found not stored 6 inches above the floor by the back door.
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. - 5-205.15B - Plumbing connections under the hand sinks are leaking and in need or repair.
Plumbing systems and components shall be maintained in good repair. - 6-303.11 - Repeat Inadequate light was noted in the 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. - 6-303.11 - Repeat Inadequate light was noted under the hood in the fryer area. The light bulb was out.
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. - 6-501.11 - Repeat Wall damaged. Missing tiles behind the 3 compartment sink.Walk in freezer has ice build up throughout the freezer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The floor behind and under the cook line equipment was noted in need of cleaning.Floor sink needs to be cleaned under the three compartment sink.Walls need to be cleaned by the mop sink.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.14 - Intake and exhaust air ducts are not being cleaned. Vent in the back is dusty.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 6-501.16 - Repeat Mops 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. - 9.2-3.3 - Critical There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
October 28, 2005 (Routine)
Violations:
- 3-501.17 - Critical The prepared, refrigerated RTE coleslaw 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. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-201.11 - The plastic bags used to hold equipment together are not durable. .
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-204.112 - Repeat There was no temperature measuring device located in the old hot holding unit.
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. - 4-501.11 - Missing filter in the grease hood. Damged filter next to the missing filter.Need a grate for floor drains by the ice maker.Filters in front hood system do not fit (Air gap between filters).
Repair the @EQUIPMENT@ 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.11 - The gasket in the front under counter refrigerator is damaged.
Repair or replace the @component@ in accordance with the manufacturer's specifications. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside ice maker a build up of red mold was observed.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Clean to go containers 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. - 4-903.11 - Shelf with chicken containers were found not stored 6 inches above the floor by the back door.
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. - 5-205.15B - Plumbing connections under the hand sinks are leaking and in need or repair.
Plumbing systems and components shall be maintained in good repair. - 6-303.11 - Repeat Inadequate light was noted in the 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. - 6-303.11 - Repeat Inadequate light was noted under the hood in the fryer area. The light bulb was out.
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. - 6-501.11 - Repeat Wall damaged. Missing tiles behind the 3 compartment sink.Walk in freezer has ice build up throughout the freezer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The floor behind and under the cook line equipment was noted in need of cleaning.Floor sink needs to be cleaned under the three compartment sink.Walls need to be cleaned by the mop sink.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.14 - Intake and exhaust air ducts are not being cleaned. Vent in the back is dusty.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 6-501.16 - Repeat Mops 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. - 9.2-3.3 - Critical There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
May 17, 2005 (Routine)
Violations:
- 3-304.14 - 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. - 3-501.16 - Critical Repeat The BBQ chicken was hot holding at 130 F should be reheated.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period. - 3-501.16A2 - Critical Repeat Salad dressings (ranch, etc) were stored at room temperature and need to be refrigerated.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - The nonfood contact surface of the dirty greasy boxes used for storage are absorbent not durable. Discard the boxes after delivery of goods.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.112 - Repeat There was no temperature measuring device located in the old warming unit. No thermometer was in the salad prep refrigerator.
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. - 5-501.113 - Corrected During Inspection Outside refuse containers were uncovered.
Cover all waste containers when not in continuous use. - 6-303.11 - Repeat Several lightbulbs were burned out 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. - 6-501.11 - Repeat The walk-in refrigerator had damaged walls (peeling stainless steel). There were missing wall tiles over the handwashing area. There was a floor drain cover missing near the fryers.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 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.
May 17, 2005 (Routine)
Violations:
- 3-304.14 - 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. - 3-501.16 - Critical Repeat The BBQ chicken was hot holding at 130 F should be reheated.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period. - 3-501.16A2 - Critical Repeat Salad dressings (ranch, etc) were stored at room temperature and need to be refrigerated.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 4-101.111 - The nonfood contact surface of the dirty greasy boxes used for storage are absorbent not durable. Discard the boxes after delivery of goods.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.112 - Repeat There was no temperature measuring device located in the old warming unit. No thermometer was in the salad prep refrigerator.
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. - 5-501.113 - Corrected During Inspection Outside refuse containers were uncovered.
Cover all waste containers when not in continuous use. - 6-303.11 - Repeat Several lightbulbs were burned out 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. - 6-501.11 - Repeat The walk-in refrigerator had damaged walls (peeling stainless steel). There were missing wall tiles over the handwashing area. There was a floor drain cover missing near the fryers.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 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.
February 02, 2005 (Routine)
Violations:
- 3-501.16A2 - Critical Cole slaw at 51 F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 4-204.112 - Repeat There was no temperature measuring device located in the chicken warmers.
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. - 4-501.11 - Repeat The small cooling unit shelve are rusted.
Repair the shelve 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: metal trays.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-602.11 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the bottom shelf of the reach-in freezer is dirty.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 4-602.13 - Repeat The surfaces above the hot holding fries and the cold holding cole slaw are dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Repeat Clean 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. - 6-303.11 - Repeat Inadequate light was noted under the hood, two lights were out.
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. - 6-501.11 - Repeat There is damaged on the wall above the 3-part sink, at the end the cooking line, by the fire extinguisher and in some of the baseboards throughout the kitchen. Mop sink area including walls and floor is damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The floor behind and under all kitchen equipment is dirty. The floor under the 3-part sink and the floor drain is moldy. The walk-in floor 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
February 02, 2005 (Routine)
Violations:
- 3-501.16A2 - Critical Cole slaw at 51 F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 4-204.112 - Repeat There was no temperature measuring device located in the chicken warmers.
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. - 4-501.11 - Repeat The small cooling unit shelve are rusted.
Repair the shelve 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: metal trays.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-602.11 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the bottom shelf of the reach-in freezer is dirty.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 4-602.13 - Repeat The surfaces above the hot holding fries and the cold holding cole slaw are dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Repeat Clean 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. - 6-303.11 - Repeat Inadequate light was noted under the hood, two lights were out.
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. - 6-501.11 - Repeat There is damaged on the wall above the 3-part sink, at the end the cooking line, by the fire extinguisher and in some of the baseboards throughout the kitchen. Mop sink area including walls and floor is damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat The floor behind and under all kitchen equipment is dirty. The floor under the 3-part sink and the floor drain is moldy. The walk-in floor 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
September 20, 2004 (Routine)
Violations:
- 4-402.11 - Repeat The kitchen mop and handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 6-501.12 - Repeat The floors needed cleaning especially in corners, under equipment and in the walk-in freezer.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-903.11 - Clean single-service containers (buckets) 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. - 6-501.11 - Repeat Some of the wall tile in the dishwashing area was missing. The wall panel located inside the door of the walk-in refrigerator was coming loose from the wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-204.112 - Repeat There was no temperature measuring device located in one warmer .
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. - 4-101.11 - The food contact surface of the open can of food located in the walk-in refrigerator is not finished to have a smooth, easily cleanable surface.
After opening cans of food immediately store it in an approved washable container. - 5-205.15B - CORRECTEDThere was no hotwater at the kitchen handsink because it was turned off. Always provide cold and hot water to handsinks for proper washing of hands.
Repair the plumbing fixtures so that they are in good operating condition. - 6-303.11 - Repeat CORRECTED Inadequate light was noted 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. - 3-501.16 - Critical Chicken found in the front warmer was hot holding at 122 F.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 4-501.11 - The cover on the front warmer was observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 6-202.11 - The heat lamp over the fried potatoes were not protected against breakage by a proper shield.
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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-602.13 - Repeat The nonfood contact surface of the hood 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.
September 20, 2004 (Routine)
Violations:
- 4-402.11 - Repeat The kitchen mop and handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 6-501.12 - Repeat The floors needed cleaning especially in corners, under equipment and in the walk-in freezer.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-903.11 - Clean single-service containers (buckets) 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. - 6-501.11 - Repeat Some of the wall tile in the dishwashing area was missing. The wall panel located inside the door of the walk-in refrigerator was coming loose from the wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-204.112 - Repeat There was no temperature measuring device located in one warmer .
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. - 4-101.11 - The food contact surface of the open can of food located in the walk-in refrigerator is not finished to have a smooth, easily cleanable surface.
After opening cans of food immediately store it in an approved washable container. - 5-205.15B - CORRECTEDThere was no hotwater at the kitchen handsink because it was turned off. Always provide cold and hot water to handsinks for proper washing of hands.
Repair the plumbing fixtures so that they are in good operating condition. - 6-303.11 - Repeat CORRECTED Inadequate light was noted 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. - 3-501.16 - Critical Chicken found in the front warmer was hot holding at 122 F.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 4-501.11 - The cover on the front warmer was observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 6-202.11 - The heat lamp over the fried potatoes were not protected against breakage by a proper shield.
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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-602.13 - Repeat The nonfood contact surface of the hood 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.
April 20, 2004 (Routine)
Violations:
- 4-602.11 - Critical The chicken hot holding oven is dirty in the inside.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 6-501.11 - Repeat The wall tiles above the 3-part are damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Flies were observed inside of the store.
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. - 6-501.12 - Repeat The floor and wall under and around the 3-part sink need 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-402.11 - The mop sink and hand sink are loose from the loose , need caulk.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-602.13 - The 3-part sink wall juncture is moldy. The hood filters need cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light is out.
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.
April 20, 2004 (Routine)
Violations:
- 4-602.11 - Critical The chicken hot holding oven is dirty in the inside.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 6-501.11 - Repeat The wall tiles above the 3-part are damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical Flies were observed inside of the store.
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. - 6-501.12 - Repeat The floor and wall under and around the 3-part sink need 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-402.11 - The mop sink and hand sink are loose from the loose , need caulk.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-602.13 - The 3-part sink wall juncture is moldy. The hood filters need cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light is out.
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.
November 04, 2003 (Routine)
Violations:
- 5-501.115 - Repeat There is grease on the ground around the grease barrel.(Corrected).
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the soda nozzles and ice shoot at the self serve soda machine.
Clean and sanitize these surfaces for food contact. - 6-501.11 - Repeat The grout is worn out between tiles in the back of the kitchen.The wall tiles at the mop sink need to be re-sealed to the wall (along the top).There is one cracked wall tile at the three part sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 5-501.113 - Outside refuse container was uncovered.Grease barrel lid was not covered tightly.(Corrected)
Cover all waste containers when not in continuous use. - 7-202.11 - Critical A can of "RAID" household flying insect spray was found in the establishment and are not required for the maintenance and operation of the food establishment.(Corrected)
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: undersides of the soda dispensers (by drive thru and self serve), inside the ice machine.
Maintain nonfood-contact surfaces of equipment clean. - 6-303.11 - No hood light in the socket above the oven.
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. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The back door has an air gap along the side of the door.
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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.12 - The wall at the three part sink has mold in the caulking and grout between tiles.The wall by the mop sink has mildew growth and is stained black.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-204.112 - Repeat There was no temperature measuring device located in the warmers.
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.
November 04, 2003 (Routine)
Violations:
- 5-501.115 - Repeat There is grease on the ground around the grease barrel.(Corrected).
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the soda nozzles and ice shoot at the self serve soda machine.
Clean and sanitize these surfaces for food contact. - 6-501.11 - Repeat The grout is worn out between tiles in the back of the kitchen.The wall tiles at the mop sink need to be re-sealed to the wall (along the top).There is one cracked wall tile at the three part sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 5-501.113 - Outside refuse container was uncovered.Grease barrel lid was not covered tightly.(Corrected)
Cover all waste containers when not in continuous use. - 7-202.11 - Critical A can of "RAID" household flying insect spray was found in the establishment and are not required for the maintenance and operation of the food establishment.(Corrected)
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: undersides of the soda dispensers (by drive thru and self serve), inside the ice machine.
Maintain nonfood-contact surfaces of equipment clean. - 6-303.11 - No hood light in the socket above the oven.
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. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.The back door has an air gap along the side of the door.
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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-501.12 - The wall at the three part sink has mold in the caulking and grout between tiles.The wall by the mop sink has mildew growth and is stained black.
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 4-204.112 - Repeat There was no temperature measuring device located in the warmers.
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.
May 07, 2003 (Routine)
Violations:
- 4-204.112 - There was no temperature measuring device located in both hot holding units.
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 Repeat Can opener blade not kept clean.
Clean and sanitize these surfaces for food contact. - 6-202.11 - Repeat The light bulb in the small Pepsi refrigerator was not properly shielded, coated, or shatter-resistant . One set of ceiling fluorescent lights in the back was not shielded.
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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-501.11 - Repeat Kitchen floor grouts worn out.Wall tiles missing/chipped along the 3-vat sink.Some baseboard tiles in disrepair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 5-501.115 - Grease spilled on ground in dumpster enclosure.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 6-501.114 - Unused on-door Delfiled refrigerator by dumpster (It will be moved next week).
Remove all unnecessary items from the facility. 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. - 6-501.16 - Mops and brooms are not hung up to air dry.
Provide mop rack.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. - 6-501.14 - One filter broken and one not in place in kitchen hood.
Repair or replace. - 3-304.14 - 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. - 9.2-3.3 - Critical Manager, Maidoh Eziashi, forgot his Certified Food Manager card at home.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
May 07, 2003 (Routine)
Violations:
- 4-204.112 - There was no temperature measuring device located in both hot holding units.
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 Repeat Can opener blade not kept clean.
Clean and sanitize these surfaces for food contact. - 6-202.11 - Repeat The light bulb in the small Pepsi refrigerator was not properly shielded, coated, or shatter-resistant . One set of ceiling fluorescent lights in the back was not shielded.
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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-501.11 - Repeat Kitchen floor grouts worn out.Wall tiles missing/chipped along the 3-vat sink.Some baseboard tiles in disrepair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 5-501.115 - Grease spilled on ground in dumpster enclosure.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 6-501.114 - Unused on-door Delfiled refrigerator by dumpster (It will be moved next week).
Remove all unnecessary items from the facility. 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. - 6-501.16 - Mops and brooms are not hung up to air dry.
Provide mop rack.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. - 6-501.14 - One filter broken and one not in place in kitchen hood.
Repair or replace. - 3-304.14 - 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. - 9.2-3.3 - Critical Manager, Maidoh Eziashi, forgot his Certified Food Manager card at home.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
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