Addy's, 10820 Ballsford Rd, Manassas , VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Addy's
Address: 10820 Ballsford Rd, Manassas , Virginia
Total inspections: 17
Last inspection: Apr 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - shelving in walk in cooler rusty
  • 3170 - tile missing around mop sink
April 27, 2009Routine02Details / Comments
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1570 - reach in cooler was observed in a state of disrepair and damaged.
  • 3170 - light fixture in the kitchen is not maintained in good repair
  • 3180 - store room floor is noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained
August 19, 2008Routine16Details / Comments
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill.
  • 2310 B - Corrected During Inspection The handwash station at the storeage area is being used for purposes other than washing hands.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
April 24, 2008Routine14Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1570 - Repeat grill was observed in a state of disrepair and damaged.
  • 1600 - The compartment(s) or drainboards of the @EQUIPMENT@ are heavily soiled.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves, inside of cooler.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - wall in the kitchen near the grease trap noted in need of cleaning.
November 01, 2007Routine17Details / Comments
  • 0830 - Critical Repeat Food not dated in cooler.
  • 1770 A - Critical Repeat Shelf is rusted in walk in cooler. Dishwasher not sanitizing utensils pick-up.
  • 1800 - Repeat Door gasket is damaged on walk in cooler.
  • 2640 - Repeat Dumpster lids are damaged.
April 10, 2007Follow-up22Details / Comments
  • 0240 - No hair net on employees.
  • 0830 - Critical Food not dated in cooler.
  • 1570 - Broken equipment.
  • 1770 A - Critical Shelf is rusted in walk in cooler. Dishwasher not sanitizing utensils pick-up.
  • 1770 C - Filters above grill are dirty. Knobs are missing on stove.
  • 1800 - Door gasket is damaged on walk in cooler.
  • 2000 - Items stored on the ground.
  • 2610 - Dumpster area is damaged.
  • 2640 - Dumpster lids are damaged.
  • 3170 - Ceilings and walls not clean.
  • 3180 - Mold on walls above dishwasher.
March 27, 2007Routine29Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 1160 - Shelve in cooler 2 are rusted.
  • 1570 - RIC is broken
  • 1780 - Critical Cart is dirty
  • 1800 - Repeat The nonfood contact surface of the RIC door gasket has accumulations of grime and debris.
  • 2000 - Items stored on floor in storage room
  • 2620 - There are refuse containers in the kitchen without covers.
  • 2700 - Repeat Dumpster concrete pad is broken
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Wall and ceiling in kitchen noted in need of cleaning.
July 14, 2006Routine29Details / Comments
No violation noted during this evaluation. December 13, 2005Follow-up00Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the ric is not accurate.
  • 1570 - Repeat oven was observed in a state of disrepair and damaged.
  • 1600 - exterior of dishwasher was dirty
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ric
  • 1800 - The nonfood contact surface of the door gasket had accumulations of grime and debris.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the kitchen.
  • 2700 - dumpster area damage
  • 2720 - Outside refuse container was uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  • 3170 - walls and ceiling in kitchen is not maintained in good repair
  • 3220 - Mops and brooms not hung up to air dry.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
December 07, 2005Routine114Details / Comments
2350 - Critical There is a plumbing problem with is leaking, there is a big accumulation of water in the WICs floorOctober 13, 2004Follow-up10Details / Comments
  • 0130 - Critical Food employees observed with soiled hands and arms and uncovered cuts on hands and fingers
  • 0160 - 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.
  • 0210 - Chef and food employees wearing soiled clothing.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Information how to obtain kit was given to manager in addition to a temporary kit.
  • 1570 - Repeat Dirty unused equipment in kitchen (double broiler) and dirty and rusty reach in refrigerator shelves.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Grill and oven.
  • 1800 - The nonfood contact surface of the hand towels dispenser, WICs doors, ovens and other cooking equipment surfaces and the carts for food transportation have accumulations of grime and debris.
  • 2350 - Critical There is a plumbing problem with is leaking, there is a big accumulation of water in the WICs floor
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Hood system; light bulb globe broken, light bulb out,
  • 3180 - Repeat Dirty floors (under dishwasher) and between kitchen equipment and the dry food storage area noted in need of cleaning.
  • 3210 - Critical 3 vat compartment sink use to clean floor mats
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 3380 - Critical No sanitizer in use for food contact surfaces
September 29, 2004Routine79Details / Comments
  • 1040 - Repeat Two wood tables used as kitchen surface.
  • 1470 - No drainboards in the 3 vat sink.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hood filters
  • 3180 - Repeat Dirty floors corners under dishwasher and the dry food storage area.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 1570 - Repeat Unused oven (double broiler) was observed in a state of disrepair and damaged. The coolers shelves need to be painted or replaced.
  • 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated. Not ready to be used.
February 09, 2004Follow-up07Details / Comments
  • 1780 - Critical Repeat Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
  • 1800 - Repeat The nonfood contact surface of the hood filters, refrigerators doors, WIC floor have accumulations of grime and debris.
  • 3080 - Less than 50 foot candles of light was noted in the @AREAS@
  • 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable. Missing floor tiles.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the male restroom lavatory used by food employees
  • 3290 - Mop noted to be stored in such a way that it is contaminating equipment and food
  • 1040 - Wood table is used as a food contact surface.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice maker and can opener
  • 3170 - There is a perforation in the kitchen wall.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Repeat Dirty kitchen walls and floors.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 0570 - Wiping cloths improperly stored between use, the amount of sanitizer solution did not cover wiping cloths.
  • 1570 - Repeat Unused, damaged and dirty equipment kept in kitchen
January 30, 2004Routine115Details / Comments
  • 1570 - Repeat The door gasket of the reach in cooler is (missing, damaged).
  • 2350 ii - Repeat Plumbing connections under thebar sink as not properly abandoned.
  • 3180 - Repeat Floor under ice machine in the kitchen noted in need of cleaning.
May 19, 2003Follow-up03Details / Comments
  • 2910 - Insect control device does not retain the insects within the device. Insects on the floor
  • 1790 - Repeat The food contact equipment surface of the cooking grill is observed soiled with accumulations of grime and debris.
  • 3270 - Critical Harborage conditions exist
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests
  • 1570 - Repeat Electric box under sink has no cover, door to reach-in unit does not close, automatic soap dispenser is not used, but still hooked above sink, was observed in a state of disrepair and damaged.
  • 2350 ii - Open water valve connections, improperly abandoned water lines.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:shelves dirty outside of walk in box as well as inside, dishes are dirty
  • 3170 - Light fixtures in kitchen is not maintained in good repair
  • 2350 - Critical No drain plugs to the three compartment sink
  • 3180 - Floor is dirty by register at far location noted in need of cleaning.
April 28, 2003Routine27Details / Comments
  • 1780 - Critical Soda gun dirty.
  • 2930 - Back door has gap in bottom.
  • 0610 - Repeat Using trash bags to cover ice.
  • 3270 - Critical Harborage conditions exist
  • 0570 - .
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 0620 - Food stored under sewer lines.
  • 1570 - Repeat Reach in refrigerator seal broken, glass refrigerator door missing a handle, seals to ice machine damaged, light bulb out in ceiling, seal of walk in refrigerator broken, door to other walk in refrigerator broken, old items on top of b eer freezer.
  • 1770 - Repeat Soda lines next to ice machine in bar dirty, glasses and under bar dirty, bottom shelf under steam tray dirty, flour container dirty, shelves in dry storage dirty.
  • 3170 - Repeat Walls in kitchen damaged, tiles missing near dishwasher, ceiling damaged, electrical box exposed, tile missing under oven, mop sink damaged.
  • 1150 - Using unfinished wood as shelving in bar.
  • 2350 - Critical Pipes in bar broken, sewer line open.
  • 3180 - Dirty behind ice machine, floor near 3-vat sink dirty, old orange under equipment, walk in refrigerator dirty, grease trap dirty.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
March 28, 2003Follow-up410Details / Comments
  • 2120 - Critical No hot water at 3-vat sink.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar
  • 1800 - Shelves dirty in coffee station, blodgett oven dirty, steamer dirty.
  • 0840 - Critical The commercially processed ready-to-eat (RTE) foods in the refrigeration unit is not labeled with a ""consume by"" date.
  • 1790 - Charcoal grill dirty, microwave dirty, vulcan grill dirty, Vulcan oven has food spill.
  • 2810 - Using untreated wood under ice machine.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1570 - Refrigerator door not closing, seals on refrigerators broken.
  • 1770 - Doors to refrigerator dirty, ice machine rusty inside, greast trays to grill dirty, dirty food prep table, dishes dirty at coffee station for use, dishwashing area dirty, mixer dirty, can opener dirty, meat grinder dirty, spice container dirty, plastic residue on utensils, pot sink dirty.
  • 3200 - No vent system in dishwashing area.
  • 3170 - Wall damaged at coffee station, hole in wall by glass storage rack.
  • 1780 - Critical Ice machine dirty inside, dirty food prep table, mixer dirty.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  • 0610 - Ice machine not covered in ice bin.
  • 0540 - Critical Dishes dirty for use at coffee station, dishwasher area dirty, mixing clean dishes and dirty dishes.
  • 3180 - Floor dirty under equipment, floor under refrigerator dirty, water on kitchen floor, walls dirty around dishwasher, grease on floor by grease trap, floor sink behind equipment is dirty.
  • 3240 - Handwashing facilities are unclean and not maintained
March 27, 2003Routine413Details / Comments

April 27, 2009 (Routine)



Violations:
  • 1570 - shelving in walk in cooler rusty
    replace shelving
  • 3170 - tile missing around mop sink
    relace tile

August 19, 2008 (Routine)



Violations:
  • 0520 - Corrected During Inspection 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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. 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.
  • 1570 - reach in cooler was observed in a state of disrepair and damaged.
    Repair the reach in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - light fixture in the kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - store room floor is 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.
  • 3220 - Mops 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

April 24, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 B - Corrected During Inspection The handwash station at the storeage area is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
    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 to drying their hands on their clothing or other unclean materials

November 01, 2007 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat grill 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 Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - The compartment(s) or drainboards of the @EQUIPMENT@ are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves, inside of cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - wall in the kitchen near the grease trap 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.

April 10, 2007 (Follow-up)



Violations:
  • 0830 - Critical Repeat Food not dated in cooler.
    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 - Critical Repeat Shelf is rusted in walk in cooler. Dishwasher not sanitizing utensils pick-up.
    Replace shelving in walk in closet. Dishwasher must sanitize utensils.
  • 1800 - Repeat Door gasket is damaged on walk in cooler.
    Replace door gasket.
  • 2640 - Repeat Dumpster lids are damaged.
    Replace dumpster lids.

March 27, 2007 (Routine)



Violations:
  • 0240 - No hair net on employees.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0830 - Critical Food not dated in cooler.
    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.
  • 1570 - Broken equipment.
    Remove or replace broken equipment.
  • 1770 A - Critical Shelf is rusted in walk in cooler. Dishwasher not sanitizing utensils pick-up.
    Replace shelving in walk in closet. Dishwasher must sanitize utensils.
  • 1770 C - Filters above grill are dirty. Knobs are missing on stove.
    Clean filter. Replace knobs on stove.
  • 1800 - Door gasket is damaged on walk in cooler.
    Replace door gasket.
  • 2000 - Items stored on the ground.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2610 - Dumpster area is damaged.
    Repair or replace dumpster area.
  • 2640 - Dumpster lids are damaged.
    Replace dumpster lids.
  • 3170 - Ceilings and walls not clean.
    Paint or clean ceiling and walls.
  • 3180 - Mold on walls above dishwasher.
    Clean mold off of wall.
Comments:
Permit ended 3/17/2007.

July 14, 2006 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1160 - Shelve in cooler 2 are rusted.
    Replace shelve with rust resistant shelve
  • 1570 - RIC is broken
    Repair RIC
  • 1780 - Critical Cart is dirty
    Clean cart
  • 1800 - Repeat The nonfood contact surface of the RIC door gasket has 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.
  • 2000 - Items stored on floor in storage room
    Store items at least 6" off floor.
  • 2620 - There are refuse containers in the kitchen without covers.
    All refuse containers are to be fitted with snug lids.
  • 2700 - Repeat Dumpster concrete pad is broken
    Repair pad
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Wall and ceiling in kitchen 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.

December 13, 2005 (Follow-up)

Comments:
dishwasher has been repair Dishwasher is now sanitizing properly

December 07, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the ric is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Repeat oven was observed in a state of disrepair and damaged.
    Repair the oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - exterior of dishwasher was dirty
    clean exterior of dishwasher
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
    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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ric
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the door gasket 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.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the kitchen.
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
  • 2700 - dumpster area damage
    repair dumpster area
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
    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 to drying their hands on their clothing or other unclean materials
  • 3170 - walls and ceiling in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops and brooms 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.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 13, 2004 (Follow-up)



Violation: 2350 - Critical There is a plumbing problem with is leaking, there is a big accumulation of water in the WICs floor
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

September 29, 2004 (Routine)



Violations:
  • 0130 - Critical Food employees observed with soiled hands and arms and uncovered cuts on hands and fingers
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 0160 - 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.
  • 0210 - Chef and food employees wearing soiled clothing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Information how to obtain kit was given to manager in addition to a temporary kit.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat Dirty unused equipment in kitchen (double broiler) and dirty and rusty reach in refrigerator shelves.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Grill and oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the hand towels dispenser, WICs doors, ovens and other cooking equipment surfaces and the carts for food transportation have 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.
  • 2350 - Critical There is a plumbing problem with is leaking, there is a big accumulation of water in the WICs floor
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
  • 3045 - Repeat 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.
  • 3170 - Hood system; light bulb globe broken, light bulb out,
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Dirty floors (under dishwasher) and between kitchen equipment and the dry food storage area 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.
  • 3210 - Critical 3 vat compartment sink use to clean floor mats
    Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3380 - Critical No sanitizer in use for food contact surfaces
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
09/29/04: Expired permit posted ( will f/u with application). Violations # 2650, 1700 and 3380 were corrected.

February 09, 2004 (Follow-up)



Violations:
  • 1040 - Repeat Two wood tables used as kitchen surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 1470 - No drainboards in the 3 vat sink.
    Provide additional drainboards
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hood filters
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Dirty floors corners under dishwasher and the dry food storage area.
    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.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1570 - Repeat Unused oven (double broiler) was observed in a state of disrepair and damaged. The coolers shelves need to be painted or replaced.
    Repair the broiler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the broiler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated. Not ready to be used.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.

January 30, 2004 (Routine)



Violations:
  • 1780 - Critical Repeat Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of can operner at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
    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 to drying their hands on their clothing or other unclean materials
  • 1800 - Repeat The nonfood contact surface of the hood filters, refrigerators doors, WIC floor have 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.
  • 3080 - Less than 50 foot candles of light was noted in the @AREAS@
    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
  • 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable. Missing floor tiles.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the male restroom lavatory 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.
  • 3290 - Mop noted to be stored in such a way that it is contaminating equipment and food
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 1040 - Wood table is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice maker and can opener
    Clean and sanitize these surfaces for food contact.
  • 3170 - There is a perforation in the kitchen wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Repeat Dirty kitchen walls and floors.
    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.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0570 - Wiping cloths improperly stored between use, the amount of sanitizer solution did not cover wiping cloths.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat Unused, damaged and dirty equipment kept in kitchen
    Remove unused, damage dirty equipment from premises
Comments:
01/30/04: The kitchen was not in operation at inspection time, cooking will start at 4:30 PM. However, the hotel General Manager gave access to the kitchen, the bar area was locked, unable to inspect. The sanitation conditions of this establishment are very poor. The kitchen needs intensive cleaning. All dirty-unused equipment need to be removed from premises.Re-inspection is schedule for Friday, February 6, 2004 at 4:30 PM

May 19, 2003 (Follow-up)



Violations:
  • 1570 - Repeat The door gasket of the reach in cooler is (missing, damaged).
    Repair or replace the reach in cooler door gasket in accordance with the manufacturer's specifications.
  • 2350 ii - Repeat Plumbing connections under thebar sink as not properly abandoned.
    Plumbing systems and components shall be maintained in good repair.
  • 3180 - Repeat Floor under ice machine in the kitchen 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.

April 28, 2003 (Routine)



Violations:
  • 2910 - Insect control device does not retain the insects within the device. Insects on the floor
    Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
  • 1790 - Repeat The food contact equipment surface of the cooking grill is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 3270 - Critical Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Critical 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.
  • 1570 - Repeat Electric box under sink has no cover, door to reach-in unit does not close, automatic soap dispenser is not used, but still hooked above sink, was observed in a state of disrepair and damaged.
    Repair the items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2350 ii - Open water valve connections, improperly abandoned water lines.
    All water connections that have been abandoned must be properly abandoned.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:shelves dirty outside of walk in box as well as inside, dishes are dirty
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Light fixtures in kitchen 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 No drain plugs to the three compartment sink
    Provide drain plugs to the three compartment sink
  • 3180 - Floor is dirty by register at far location 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.

March 28, 2003 (Follow-up)



Violations:
  • 1780 - Critical Soda gun dirty.
    Clean soda gun.
  • 2930 - Back door has gap in bottom.
    Seal back door.
  • 0610 - Repeat Using trash bags to cover ice.
    Use a food approved material to cover ice.
  • 3270 - Critical Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 0570 - .
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 0620 - Food stored under sewer lines.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 1570 - Repeat Reach in refrigerator seal broken, glass refrigerator door missing a handle, seals to ice machine damaged, light bulb out in ceiling, seal of walk in refrigerator broken, door to other walk in refrigerator broken, old items on top of b eer freezer.
    Keep equipment in good repair or discard.
  • 1770 - Repeat Soda lines next to ice machine in bar dirty, glasses and under bar dirty, bottom shelf under steam tray dirty, flour container dirty, shelves in dry storage dirty.
    Keep equipment clean.
  • 3170 - Repeat Walls in kitchen damaged, tiles missing near dishwasher, ceiling damaged, electrical box exposed, tile missing under oven, mop sink damaged.
    Keep facilities in good repair.
  • 1150 - Using unfinished wood as shelving in bar.
    Must use a cleanable, durable material.
  • 2350 - Critical Pipes in bar broken, sewer line open.
    Keep plumbing in good repair.
  • 3180 - Dirty behind ice machine, floor near 3-vat sink dirty, old orange under equipment, walk in refrigerator dirty, grease trap dirty.
    Keep facilities clean.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.

March 27, 2003 (Routine)



Violations:
  • 2120 - Critical No hot water at 3-vat sink.
    Provide hot water.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 1800 - Shelves dirty in coffee station, blodgett oven dirty, steamer dirty.
    Clean equipment.
  • 0840 - Critical The commercially processed ready-to-eat (RTE) foods in the refrigeration unit is not labeled with a ""consume by"" date.
    Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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.
  • 1790 - Charcoal grill dirty, microwave dirty, vulcan grill dirty, Vulcan oven has food spill.
    Keep equipment clean.
  • 2810 - Using untreated wood under ice machine.
    Use a cleanable surface.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1570 - Refrigerator door not closing, seals on refrigerators broken.
    Repair refrigerator and seals.
  • 1770 - Doors to refrigerator dirty, ice machine rusty inside, greast trays to grill dirty, dirty food prep table, dishes dirty at coffee station for use, dishwashing area dirty, mixer dirty, can opener dirty, meat grinder dirty, spice container dirty, plastic residue on utensils, pot sink dirty.
    Keep equipment clean.
  • 3200 - No vent system in dishwashing area.
    Install vent system in dishwashing area.
  • 3170 - Wall damaged at coffee station, hole in wall by glass storage rack.
    Keep the physical facilities in good repair.
  • 1780 - Critical Ice machine dirty inside, dirty food prep table, mixer dirty.
    Keep equipment clean.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    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 to drying their hands on their clothing or other unclean materials
  • 0610 - Ice machine not covered in ice bin.
    Cover ice.
  • 0540 - Critical Dishes dirty for use at coffee station, dishwasher area dirty, mixing clean dishes and dirty dishes.
    Keep equipment and utensils clean.
  • 3180 - Floor dirty under equipment, floor under refrigerator dirty, water on kitchen floor, walls dirty around dishwasher, grease on floor by grease trap, floor sink behind equipment is dirty.
    Clean equipment.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
This establishment may not serve food to the public until reinspected at 10am on March 28 2003

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