Casa Blanca Restaurant, 7911 Centreville Rd, Manassas, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Casa Blanca Restaurant
Address: 7911 Centreville Rd, Manassas, Virginia
Phone: (703) 365-9000
Total inspections: 12
Last inspection: Apr 23, 2009

Working hours:
  • Sunday: 11:00am - 02:00am
  • Friday: 11:00am - 02:00am
  • Saturday: 11:00am - 02:00am
  • Thursday: 02:00pm - 10:00pm
Accepted credit cards: Other
Primary contact: Alla Elghawy
Cuisine: Korean
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Casa Blanca Restaurant, 7911 Centreville Rd, Manassas, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. April 23, 2009Routine00Details / Comments
1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.April 02, 2009Follow-up--Details / Comments
  • 0060 - Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils,soiled gloves.
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tamales and pupusas in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1890 - Corrected During Inspection Critical The chorine concentration of the mechanical dishwasher was less that 10PPM. Not sanitizing food contact equipment. PIC was instructed to use the 3vat sink for sanitizing food contact equipment until machine be repaired.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the by the 3vat sink is blocked, preventing access by employees for easy handwashing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 50 foot candles of light was noted in the kitchen food preparation area and 3 vat sink (warewashing ).
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer
  • 3180 - Floor at the front food preparation area.
March 27, 2009Routine74Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the ice maker has accumulations of grime and debris.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the dishwasher is blocked, preventing access by employees for easy handwashing.
March 20, 2008Routine21Details / Comments
  • 0470 - Critical Uncovered food in walk in cooler.
  • 1600 - Repeat Dishwasher noted in need of cleaning.
  • 1700 - Corrected During Inspection Critical Can opener not clean.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - Dishwasher is not sanitizing properly.
  • 2000 - Exposed cleaned dishes and tableware.
  • 2310 - Corrected During Inspection Critical Repeat Hand sink noted blocked by cart.
April 09, 2007Routine34Details / Comments
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1570 - Repeat Torn cooler gasket.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:cooler gasket
  • 1800 - Dirty/dusty ice maker top.
  • 2310 - Critical Repeat Handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 3180 - Repeat Floor and wall noted in need of cleaning.
November 09, 2006Routine45Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Defective light bulbs.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER.
  • 2310 - Critical Repeat Handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 2350 - Critical Leaking pipe under sink.
  • 3030 - No disposable towels were provided at the hand washing lavatory.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 26, 2006Routine55Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat The door gasket of cooler is damaged.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen.
  • 3180 - Repeat Flooded floor in need of mopping /cleaning.
December 22, 2005Follow-up06Details / Comments
  • 0470 - Unwrapped or uncovered food.
  • 0480 - Unlabeled food containers.
  • 0550 - Dispensing utensils improperly stored between.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat Torn cooler gasket.
  • 1600 - Dirty dishwasher.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 2310 - Critical Handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 2890 - Light bulb in freezer is not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Floor and wall noted in need of cleaning.
October 31, 2005Routine19Details / Comments
  • 1570 - Door gaskets on kitchen prep cooler broken
  • 1720 - Repeat There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
April 07, 2005Pre-Opening02Details / Comments
  • 0820 - Critical Large kitchen prep cooler at 42 degrees.
  • 1060 - Bare wood & particleboard on cabinets & shelves.
  • 1570 - Dust on back of walk-in coils.
  • 1570 - Abandoned equipment outside building.
  • 1720 - 3-vat sink & dishwasher lack a sanitizer test kit.
  • 2000 - Bottom shelves in storage room less than 6" off the floor.
  • 2720 - Facility lacks a covered container for grease storage and disposal
  • 2810 - Cracks & gaps in counters & cabinets
  • 3080 - Dead lamps in kitchen ceiling above walk-ins.
  • 3080 - Inadequate lighting at bar handsink & 3-vat sink.
April 05, 2005Pre-Opening17Details / Comments
No violation noted during this evaluation. April 04, 2005Pre-Opening00Details / Comments

April 23, 2009 (Routine)

Comments:
This is an inspection to follow up with the dishwasher machine. The machine was repaired, (part was installed) and working properly, chlorine sanitizer concentration approximately 75 PPM.

April 02, 2009 (Follow-up)



Violation: 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
Continue using the 3vat sink for manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils until machine is repaired. To minimize workload you can move to all single service utensils.
Comments:
Employee Health Policy in place. The PIC reported that the they obtained the dishwasher machine part, they are awaiting for the technician to install the part. He was asked to contact the PW Health Department after the machine be repaired.

March 27, 2009 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
    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.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils,soiled gloves.
    Removed soiled gloves and wash hands, between changing food preparation tasks. Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
    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.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tamales and pupusas 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.
  • 1700 - Critical Repeat 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.
  • 1890 - Corrected During Inspection Critical The chorine concentration of the mechanical dishwasher was less that 10PPM. Not sanitizing food contact equipment. PIC was instructed to use the 3vat sink for sanitizing food contact equipment until machine be repaired.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the by the 3vat sink 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 carts and other equipment preventing its use.
  • 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.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen food preparation area and 3 vat sink (warewashing ).
    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
  • 3080 - Less than 10 foot candles of light was noted in the walk in 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.
  • 3180 - Floor at the front food preparation 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.
Comments:
Permit will expired on 4/6/09, application left with PIC. No cooking during inspection time (no customers during this time either).The major changes of the food regulations, risk factors for foodborne illness,employee health, proper handwashing and sanitation of food contact surfaces were discussed with PIC. The menu was evaluated, consumer advisory not need it. It was requested that food training be provided to food workers. PIC was instructed to contact the HD after the dishwasher machine be repaired. ALERT card and the Employee are the First Line of Food defense DVD information in Spanish and English provided. Chlorine concentration at 3 comp sink 75 PPM, adequate.

March 20, 2008 (Routine)



Violations:
  • 0830 - Critical Repeat 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 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.
  • 1800 - The nonfood contact surface of the ice maker 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.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the dishwasher 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 trays preventing its use.
Comments:
Spoke with manager concerning glove use and new regulations.

April 09, 2007 (Routine)



Violations:
  • 0470 - Critical Uncovered food in walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1600 - Repeat Dishwasher noted in need of cleaning.
    Clean dish machine daily.
  • 1700 - Corrected During Inspection Critical Can opener not clean.
    Clean and sanitize can opener after use.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - Dishwasher is not sanitizing properly.
    Repair or replace chlorine pump.
  • 2000 - Exposed cleaned dishes and tableware.
    Protect all food contact items during storage.
  • 2310 - Corrected During Inspection Critical Repeat Hand sink noted blocked by cart.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
Comments:
Permit expires 4/6/2008.

November 09, 2006 (Routine)



Violations:
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat 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 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 - Repeat Torn cooler gasket.
    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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:cooler gasket
    Clean and sanitize these surfaces for food contact.
  • 1800 - Dirty/dusty ice maker top.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical Repeat Handwashing facility 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 @EQUIPMENT@ preventing its use.
  • 3180 - Repeat Floor and wall 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 26, 2006 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 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 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.
  • 1530 - Repeat There is no properly working test kit provided 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.
  • 1570 - Defective light bulbs.
    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 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical Repeat Handwashing facility 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 @EQUIPMENT@ preventing its use.
  • 2350 - Critical Leaking pipe under sink.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3030 - No disposable towels were provided at the hand washing lavatory.
    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
  • 3340 - Critical Containers of cleaners 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 22, 2005 (Follow-up)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1530 - Repeat There is no properly working test kit provided 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.
  • 1570 - Repeat The door gasket of cooler is damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen.
    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
  • 3180 - Repeat Flooded floor in need of mopping /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.

October 31, 2005 (Routine)



Violations:
  • 0470 - Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between.
    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.
  • 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.
  • 1570 - Repeat Torn cooler gasket.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 1600 - Dirty dishwasher.
    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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical Handwashing facility 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 @EQUIPMENT@ preventing its use.
  • 2890 - Light bulb in freezer is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Floor and wall 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 07, 2005 (Pre-Opening)



Violations:
  • 1570 - Door gaskets on kitchen prep cooler broken
    Replace broken door gaskets on kitchen prep cooler.
  • 1720 - Repeat There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

April 05, 2005 (Pre-Opening)



Violations:
  • 0820 - Critical Large kitchen prep cooler at 42 degrees.
    Adjust prep cooler to maintain food at 41 degrees or less. Recommend setting temperature at 38 degrees.
  • 1060 - Bare wood & particleboard on cabinets & shelves.
    Vanish all bare wood & partleboard on cabinets & particleboard.
  • 1570 - Dust on back of walk-in coils.
    Clean back of walk-in coils.
  • 1570 - Abandoned equipment outside building.
    Remove abandoned equipment from premises.
  • 1720 - 3-vat sink & dishwasher lack a sanitizer test kit.
    Provide a sanitizer test kit for the 3-vat sink & dishwasher.
  • 2000 - Bottom shelves in storage room less than 6" off the floor.
    Raise bottom shelves in storage room to at least 6" off the floor.
  • 2720 - Facility lacks a covered container for grease storage and disposal
    Provide a covered container for grease storage & disposal.
  • 2810 - Cracks & gaps in counters & cabinets
    Seal all cracks & gaps in cabinets and counters.
  • 3080 - Dead lamps in kitchen ceiling above walk-ins.
    Replace dead lamps in kitchen ceiling.
  • 3080 - Inadequate lighting at bar handsink & 3-vat sink.
    Provide a minimum of 20 foot-candles of covered lighting at the bar handsink & 3-vat sink.
Comments:
not approved for permit

April 04, 2005 (Pre-Opening)

Comments:
not approved for permit. see report

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