Ann's Family Restaurant, 1170 Thomas Nelson Highway, Arrington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ann's Family Restaurant
Address: 1170 Thomas Nelson Highway, Arrington, Virginia
Total inspections: 6
Last inspection: Jul 8, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Ground beef over coblers.
  • 0820 A 2 - Corrected During Inspection Critical Sliced tomato cold holding at improper temperatures
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) macaronni salad and chili in the refrigerator, the food should have been discarded 2 days ago.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and hamburgers that may be served raw and/or undercooked
July 08, 2009Critical Procedures40Details / Comments
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0470 - Critical Different types of raw animal foods [ground meat over pork loin] stored in such a manner that may cause cross contamination.
  • 0470 - Critical Raw food of animal origin [ground beef and eggs stored beside cheese and produce] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition.
February 05, 2009Routine30Details / Comments
  • 0270 - Critical Food prepared in a private home [canned chow chow and jelly] was found in one of the refrigerator units.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed cheese and meat in the refrigeration unit was not properly dated for disposition after opening.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the glass front unit is not accurate.
  • 2350 ii - Repeat Plumbing connections under the 3 compartment sink are overflowing.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
April 08, 2008Routine25Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop was stored with handle in the ice.
  • 0570 - (CORRECTED DURING INSPECTION) Wiping cloths improperly stored between use.1. Wiping cloths stored on prep table2. Quat sanitizer for wiping cloths less than 200 ppm.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Pot of potatoes was stored directly on kitchen floor.
  • 1150 - The nonfood contact surface of the rubber matting on front counter shelves and on shelf under kitchen prep table is not designed or constructed to be easily cleanable.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in 3-C sink was not at an acceptable concentration.
  • 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: Measuring cup used to scoop sugar was extremely soiled. Operator removed cup from sugar.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving under rubber matting behind front counterShelf under rubber matting under kitchen prep tableBottom of reach-in freezer
  • 2350 ii - Plumbing connections under the 3-C sink are leaking.
  • 3170 - Floor around sink cabinet and urinal in men's room is not maintained in good repair. Sheet vinyl is not secured to floor and is curling up.
  • 3220 - Mops not hung up to air dry. Wet mop stored in bucket.
  • 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment. Insecticide not for use around food and drinking water present in kitchen closet. Insecticide was discarded.
September 06, 2006Routine38Details / Comments
  • 0820 - Corrected During Inspection Critical Milk in Powers unit cold holding at improper temperatures. Operator voluntarily discarded.
  • 1570 - Powers unit was observed in a state of disrepair. Unit was at 50F.
  • 3170 - Men's room floor is peeling around toilet. Operator has new flooring ready to be installed.
July 27, 2006Routine12Details / Comments
No violation noted during this evaluation. May 15, 2006Pre-Opening00Details / Comments

July 08, 2009 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Ground beef over coblers.
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 A 2 - Corrected During Inspection Critical Sliced tomato cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) macaronni salad and chili in the refrigerator, the food should have been discarded 2 days ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and hamburgers that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
Comments:
Kitchen is clean and well organized. Talk with cook about using time as a control for sliced tomato left out at room temperature. Employee health policy is in place. Equipment temperature found to be within proper ranges.

February 05, 2009 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0470 - Critical Different types of raw animal foods [ground meat over pork loin] stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 - Critical Raw food of animal origin [ground beef and eggs stored beside cheese and produce] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food items 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.
Comments:
The physical facility appeared to be well organized and clean. Food and equipment temperatures were found to be within the proper ranges. The handwashing sink was well stocked. The sanitizer concentration in the 3 compartment sink was at about 300 ppm. Employee health information, food storage order and consumer advisory information was left with the operator

April 08, 2008 (Routine)



Violations:
  • 0270 - Critical Food prepared in a private home [canned chow chow and jelly] was found in one of the refrigerator units.
    Do not use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed cheese and meat 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. 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the glass front unit is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 2350 ii - Repeat Plumbing connections under the 3 compartment sink are overflowing.
    Plumbing systems and components shall be repaired with an air gap installed under the sanitizing basin.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
Comments:
Facility appeared to be in substantial compliance of the VA Food Code at time of inspection. All food and equipment was found to be in the proper temperature ranges. The hand sink was fully stocked. Quat. sanitizer was at 300 ppm in the 3 compartment sink. Discussed stem thermometer use and calibration with the line cook.

September 06, 2006 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop was stored with handle in the 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 - (CORRECTED DURING INSPECTION) Wiping cloths improperly stored between use.1. Wiping cloths stored on prep table2. Quat sanitizer for wiping cloths less than 200 ppm.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Pot of potatoes was stored directly on kitchen floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1150 - The nonfood contact surface of the rubber matting on front counter shelves and on shelf under kitchen prep table is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in 3-C sink was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: Measuring cup used to scoop sugar was extremely soiled. Operator removed cup from sugar.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving under rubber matting behind front counterShelf under rubber matting under kitchen prep tableBottom of reach-in freezer
    Maintain nonfood-contact surfaces of equipment clean.
  • 2350 ii - Plumbing connections under the 3-C sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3170 - Floor around sink cabinet and urinal in men's room is not maintained in good repair. Sheet vinyl is not secured to floor and is curling up.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry. Wet mop stored in bucket.
    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.
  • 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment. Insecticide not for use around food and drinking water present in kitchen closet. Insecticide was discarded.
    Remove unnecessary poisonous or toxic materials.
Comments:
Food holding temperatures are good. Employees are wearing gloves when handling RTE foods and washing hands at apropriate times. Prepared RTE PHF is properly date coded. Powers unit has not yet been repaired but is used to store non-PHF only. Chemical test papers and stem thermometer are on hand. Handwash sinks are fully stocked.

July 27, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Milk in Powers unit cold holding at improper temperatures. Operator voluntarily discarded.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - Powers unit was observed in a state of disrepair. Unit was at 50F.
    Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Men's room floor is peeling around toilet. Operator has new flooring ready to be installed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This inspection is for change of operator. All required structural upgrades noted on last inspection have been completed. OK to change ownership. Permit to operate will be mailed NOTE: No PHF may be stored in the Powers unit until repaired or replaced. Fax service receipt to Health Dept. when repair is complete. Powers unit is used for inventory overflow. Adequate refrigeration for operation is available in kitchen.

May 15, 2006 (Pre-Opening)

Comments:
The following are required before permit to operate will be issued:
1. Replace all chipped/broken floor tiles in kitchen, dining and front door counter area
2. Paint with high gloss enamel raw wood under refrigeration units, behind mop sink and behind handsink
3. Install mop rack for hanging wet mops
4. Seal 3-C sink and handsink to wall
5. Remove rubber shelf liner in storage room and paint storage shelves with light colored high gloss enamel
6. Repair hole in door to chemical storage room
7. Replace back door
8. Install self closure device on back door
9. Provide non-absorbent pad for dumpster and grease barrel storage
10. Replace yellow Formica on wait station counter
11. Provide natural or mechanical ventilation in women's restroom
12. Remove storm window & provide screen for ventilation in men's restroom.
13. Secure flooring in back storage room and install coving at floor/wall juncture
14. Clean exterior of Powers reach-in
15. Refinish (paint) interior of powers unit
16. Apply for septic system review at Lovingston Health Department
17. Submit receipt of last septic tank pump
18. Install air gap (minimum 1") on 3-C sink plumbing
New GE reach-in refrigerator, new Fridgidaire reach-in freezer and new Frigidaire chest freezer have replaced prior units. All are approved for use.
The Powers unit is holding temperature but interior finish and gaskets are failing. This unit should be the next one replaced.

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