Restaurant: Adam's Pizza & Subs
Address: 9784 Center St, Manassas, VA 20110
Type: Full Service Restaurant
Phone: 703 368-1935
Total inspections: 3
Last inspection: 03/31/2015
Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food containers - sugar, yeast.
Correction: Label working containers with the common name of its contents.
Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: Linen on glassware tray.
Correction: Do not use linen or paper on tableware / glassware trays. Recommend bar mesh.
Temperature Measuring Devices (corrected on site) Observation: The thermometer in the Pepsi cooler was not in an easily readable location.
Correction: Relocate thermometer so it is easily readable.
Light Bulbs Protective Shielding Observation: Bare lamp in keg cooler.
Correction: Replace lamp in keg cooler with shatter-resistant bulb / lamp.
Physical Facilities in Good Repair Observation: Dead ceiling light lamps in kitchen.
Correction: Replace dead lamps.
Facility approved for foodservice permit. Dishwasher appears to be working properly.
Responsibilities of Owner or Proprietor Observation: No "No Smoking" sign in dining area.
Correction: Post a "No Smoking" or international sign in dining and/or at the front entrance.
Temperature - Food Temperature Measuring Devices - Provided Observation: No thermometer was available to verify food temperatures.
Correction: Provide a cook's metal stem food thermometer to check cooking, reheating, & cooling temperatures.
Equipment - Fixed Equipment, Elevation or Sealing Observation: Table under-shelf by griddle less than 6" off the floor.;Adjust shelf to at least 6" off the floor.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Bread racks with pizza pans on floor.
Correction: Store equipment at least 6" off the floor. Recommend dunnage racks at least 6" off the floor.
Purpose of site visit: Evaluate facility for foodservice permit Correct the following items: 1) Submit drawing of proposed equipment layout. 2) Remove unnecessary items from premises. 3) Install a hot water heater with a minimum capacity of 60 GPH with 100 degree rise. 4) Replace ceiling panels in kitchen and storage areas with smooth non-absorbent cleanable panels. 5) Install castors or 6" legs on all equipment & with access for cleaning. 6) Install door closers on restroom doors. 7) Secure & seal mop sink to wall. 8) Install 4" legs on steam table. 9) Install soap & towel dispensers at kitchen handsink. 10) Install an approved splashguard on the right side if the kitchen handsink. 11) Replace dead lamps in kitchen & storage areas. provide a minimum of 50 foot-candles of light. 12) Install 100 watt equivalent lamps (fluorescent) in restroom light fixtures to provide a minimum of 20 foot-candles of light. 13) Install a mop rack on wall over mop sink. 14) Provide a designated area for employee clothing separate form food items & clean equipment. 15) Install doors on service counter if direction reversed. 16) Remove food items from area by restrooms. 17) Provide adequate hot water so dishwasher operates according to manufacturers specs. Note: discussed food safety & sanitation handouts with PIC> No violation noted during this evaluation.