Adam's Pizza & Subs, 9784 Center St, Manassas, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Adam's Pizza & Subs
Address: 9784 Center St, Manassas, Virginia
Phone: (703) 368-1935
Total inspections: 10
Last inspection: Jan 15, 2009

Restaurant representatives - add corrected or new information about Adam's Pizza & Subs, 9784 Center St, Manassas, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1800 - Corrected During Inspection The top of the dish machine not clean.
January 15, 2009Routine--Details / Comments
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tomatoes in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
November 14, 2007Routine21Details / Comments
  • 0060 - Critical Repeat No Certified Food Manager Present.
  • 0450 - Critical Employee observed chopping lettuce without wearing gloves
  • 0550 - Repeat Ice scoop is stored in ice machine, with scoop handle in contact with ice.
  • 0610 - Onions stored on top of plastic crates, which are not approved by the health department.
  • 1620 - 3-Compartment sink is being used for handwashing.
  • 1780 - Critical Equipment used to help prepare dough for pizzas has grime and debris.
  • 1800 - Hood vents are dirty.
  • 2310 - Critical Handsink is blocked and being used for storage.
  • 2580 - Condensation build up in freezer.
  • 2660 - Corrected During Inspection Uncovered trash can in women's restroom.
  • 3045 - No handwashing sign at handsink.
  • 3070 - Corrected During Inspection No toilet tissue in women's restroom
  • 3220 - Mop stored in mop bucket.
December 01, 2006Routine49Details / Comments
  • 0060 - Critical NO CFM in establishment. Gave resources list to sign up for classes.
  • 0550 - In-use utensils improperly stored between use. Ice scoop stored with handles in ice.
  • 0570 - Wiping cloths improperly stored between use.
  • 0580 - No gloves used during preparation on RTE food.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer is between 10 ppm-50 ppm
  • 2790 - The indoor ceiling material located at kitchen prepartion area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
December 12, 2005Routine25Details / Comments
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:can opener.
  • 1800 - Mop sink and coke machine vents dirty.
  • 3180 - Repeat Floor by rear door noted in need of cleaning.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
August 08, 2005Routine06Details / Comments
  • 1570 - Cooler gasket is damaged).
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cooler interior.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 3340 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 17, 2005Routine13Details / Comments
  • 3270 - Methods are not being used to control pests
  • 3270 - Premises are not being routinely inspected for evidence of pests
  • 0830 - Critical The ready-to-eat (RTE) commercially processed meats for sandwhiches in the refrigeration unit was not properly dated for disposition after opening.
  • 3180 - Ceiling tiles in establishment are stained with water, walls are dirty with hood system soot, floor is dirty, noted in need of cleaning.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Onions
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 3170 - Wall corners are damaged, is not maintained in good repair
  • 2350 - Critical Faucet at hand sink broken
  • 0070 - There is no person in charge with food training.
December 07, 2004Routine26Details / Comments
  • 3170 - paint wall replace shelf and repair drawer
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:oven
July 14, 2003Routine02Details / Comments
  • 3170 - Damage ceiling tile noted over the dining area.
  • 1770 - Micro wave dirty inside.
  • 1800 - The outer surfaces of the followin equipment noted dirty. Dish machine,Reach-in unit,pizza oven,and the refrigerator door gasket.
  • 0570 - Locker room not provided for employees jacket.
March 17, 2003Routine04Details / Comments
3180 - wall in kitchen in need of cleaning.January 30, 2003Routine01Details / Comments

January 15, 2009 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1800 - Corrected During Inspection The top of the dish machine not clean.
    Clean the top of the dish machine.
Comments:
Good retail practice discussed with the owner.

November 14, 2007 (Routine)



Violations:
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tomatoes in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
    Clean and sanitize these surfaces for food contact.
Comments:
New food regulation left with manager.

December 01, 2006 (Routine)



Violations:
  • 0060 - Critical Repeat No Certified Food Manager Present.
    Owner given the Demonstration of Knowledge test, failed with 11 out of 18 questions answered correctly and needing 14 or more to pass. Given a list of places for certification classes. Take certified food managers course.
  • 0450 - Critical Employee observed chopping lettuce without wearing gloves
    Minimize contact with food. Wear gloves while preparing ready to eat foods.
  • 0550 - Repeat Ice scoop is stored in ice machine, with scoop handle in contact with ice.
    Store ice scoop with handle up, or hang outside ice machine.
  • 0610 - Onions stored on top of plastic crates, which are not approved by the health department.
    Store food and equipment at least 6 inches above the floor.
  • 1620 - 3-Compartment sink is being used for handwashing.
    No handwashing at 3-compartment sink.
  • 1780 - Critical Equipment used to help prepare dough for pizzas has grime and debris.
    Clean machine more frequently.
  • 1800 - Hood vents are dirty.
    Clean hood vents.
  • 2310 - Critical Handsink is blocked and being used for storage.
    Handsink is for handwashing only. Provide access to handsink at all times.
  • 2580 - Condensation build up in freezer.
    Defrost freezer.
  • 2660 - Corrected During Inspection Uncovered trash can in women's restroom.
    Provide trash can with lid in women's restroom.
  • 3045 - No handwashing sign at handsink.
    Provide handwashing signage at all handsinks.
  • 3070 - Corrected During Inspection No toilet tissue in women's restroom
    Provide toilet tissue at all times.
  • 3220 - Mop stored in mop bucket.
    Store mop to air dry.

December 12, 2005 (Routine)



Violations:
  • 0060 - Critical NO CFM in establishment. Gave resources list to sign up for classes.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0550 - In-use utensils improperly stored between use. Ice scoop stored with handles in ice.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0580 - No gloves used during preparation on RTE food.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer is between 10 ppm-50 ppm
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 2790 - The indoor ceiling material located at kitchen prepartion area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

August 08, 2005 (Routine)



Violations:
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Mop sink and coke machine vents dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floor by rear door noted in need of 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.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

March 17, 2005 (Routine)



Violations:
  • 1570 - Cooler gasket is damaged).
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cooler interior.
    Clean and sanitize these surfaces for food contact.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 07, 2004 (Routine)



Violations:
  • 3270 - Methods are not being used to control pests
    When pests are found use methods to 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.
  • 3270 - Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed meats for sandwhiches in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3180 - Ceiling tiles in establishment are stained with water, walls are dirty with hood system soot, floor is dirty, noted in need of 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.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Onions
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 3170 - Wall corners are damaged, is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2350 - Critical Faucet at hand sink broken
    kReplace hand sink
  • 0070 - There is no person in charge with food training.
    There must always be someone in charge with food training+

July 14, 2003 (Routine)



Violations:
  • 3170 - paint wall replace shelf and repair drawer
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:oven
    Maintain nonfood-contact surfaces of equipment clean.

March 17, 2003 (Routine)



Violations:
  • 3170 - Damage ceiling tile noted over the dining area.
    Replace the damage ceiling over the dining area.
  • 1770 - Micro wave dirty inside.
    Clean inside the micro wave oven.
  • 1800 - The outer surfaces of the followin equipment noted dirty. Dish machine,Reach-in unit,pizza oven,and the refrigerator door gasket.
    Clean the above listed equipment to prevent cross contamination.
  • 0570 - Locker room not provided for employees jacket.
    Provide a locker room for the employees jackets to prevent contact with food which might lead to contamination.

January 30, 2003 (Routine)



Violation: 3180 - wall in kitchen in need of 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.

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