Colleen Drive-In, 4105 Thomas Nelson Highway, Arrington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Colleen Drive-In
Address: 4105 Thomas Nelson Highway, Arrington, Virginia
Total inspections: 13
Last inspection: Feb 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use, sanitizer levels were low.
  • 3170 - Repeat The ceiling in the dry storage room is rotten and falling inward is not maintained in good repair
February 05, 2009Routine02Details / Comments
  • 1060 - The wooden bread shelf on the line is not nonabsorbent,and/or smooth.
  • 1750 - Corrected During Inspection Repeat The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade
  • 3170 - Ceiling in the dry storage room is leaking and the wood is rotting
August 27, 2008Routine04Details / Comments
  • 0820 - Critical Hamburgers hot holding at improper temperatures.
  • 0820 - Critical Tomatoes cold holding at improper temperatures.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  • 3180 - Ceilings and floors in the walk-in cooler noted in need of cleaning because of mold growth..
  • 3380 - Corrected During Inspection Critical Chlorine concentration in the wiping cloth bucket is too low.
October 10, 2007Routine31Details / Comments
  • 1150 - Repeat The nonfood contact surface of the following equipment is not designed or constructed to be easily cleanable:1. Yellow laminated table surface is chipped and worn2. Finish on painted metal table at cookline is chipped
  • 1580 - The small cutting board used for ice cream service is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
  • 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  • 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade
September 06, 2006Routine13Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Open bags of cheese sticks, meat patties and chicken stored in chest freezer.Crisp cooked bacon stored uncovered on pass through window sill.
  • 1150 - Repeat The nonfood contact surface of the laminate kitchen table top is not designed or constructed to be easily cleanable. Laminate is worn and chipped.
  • 1320 - There was no temperature measuring devices located in the chest freezers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of microwave ovenInterior of ice cream freezer
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Badly dented can of marshmallow topping not separated from usuable inventory.
September 09, 2005Routine05Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Open bags of cheese sticks, meat patties and chicken stored in chest freezer.Crisp cooked bacon stored uncovered on pass through window sill.
  • 1150 - Repeat The nonfood contact surface of the laminate kitchen table top is not designed or constructed to be easily cleanable. Laminate is worn and chipped.
  • 1320 - There was no temperature measuring devices located in the chest freezers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of microwave ovenInterior of ice cream freezer
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Badly dented can of marshmallow topping not separated from usuable inventory.
September 09, 2005Routine05Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Open bags of cheese sticks, meat patties and chicken stored in chest freezer.Crisp cooked bacon stored uncovered on pass through window sill.
  • 1150 - Repeat The nonfood contact surface of the laminate kitchen table top is not designed or constructed to be easily cleanable. Laminate is worn and chipped.
  • 1320 - There was no temperature measuring devices located in the chest freezers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of microwave ovenInterior of ice cream freezer
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Badly dented can of marshmallow topping not separated from usuable inventory.
September 09, 2005Routine05Details / Comments
  • 0470 A 4 - The following food was observed in the chest freezer stored without being in covered containers, or wrapped:. Meat patties, cheese sticks, chicjen breasts and chicken wings.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop stored in ice machine with handle in ice.
  • 1150 - Repeat The nonfood contact surface of thelaminate counter by the prep unit is not designed or constructed to be easily cleanable. Laminate finish is worn and chipped.
March 09, 2005Routine03Details / Comments
  • 0550 - Repeat In-use utensils improperly stored between use. Knives were stored in stagnant water.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) lunch meats in the refrigerator, the food should have been discarded 1-2 days ago.
  • 1150 - The nonfood contact surface of the counter by the prep cooler is not designed or constructed to be easily cleanable.
  • 2310 B - The handwash station at the back prep area is being used for purposes other than washing hands.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
July 16, 2004Routine23Details / Comments
No violation noted during this evaluation. December 15, 2003Follow-up00Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  • 2540 - Critical Sewage is being dumped on the ground surface. An employee stated that mop water is being disposed of on the ground.
  • 1550 - The 3-compartment sink is not sealed to adjoining equipment or walls.
  • 0550 - Dispensing utensils improperly stored between uses. The ice scoop and sprinkle scoop were stored with their handles in contact with the food, and two knives were stored in stagnant water by the sundae prep line.
  • 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  • 1750 - The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
  • 0160 - Critical A food employee failed to wash his or her hands donning clean disposable gloves.
  • 0960 2 - The food contact surface of the cardboard used to store frozen breaded chicken breasts is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 3180 - The wood shelves under the 3-compartment sink and prep area are noted in need of cleaning.
  • 2720 - Outside refuse container was uncovered. The dumpster lids are being left open between uses.
  • 2580 - A condensate drain lines servicing the walk units were emptying liquid waste directly onto the ground behind the facility.
November 13, 2003Routine37Details / Comments
No violation noted during this evaluation. March 19, 2003Follow-up00Details / Comments
  • 3750 - The permit is not posted in a location that is conspicuous to consumers
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0160 - Critical Observed workers coming from front counter area, and from tasks such as handling cans in the dry storage area, and touching foods before first washing hands.
  • 1890 - Critical Observed workers washing and rinsing containers at three compartment sink but not sanitizing these same containers. (Workers rewashed and sanitized items.)
  • 0570 - Wiping cloths improperly stored between use.
  • 1750 - Single-service cardboard boxes were observed reused for the storage of containers of soup.
  • 0610 - A case of eggs was stored on the cooler floor.
  • 2000 - Some cases of single-service products were improperly stored in storage area. Some were stored directly on the floor.
  • 1570 - Kitchen counter is badly damaged. Also the paint on some of the white shelves in the cooking area and the shelf for the phone need refinishing.
  • 2890 - Light bulb in back kitchen are not shielded, coated, or otherwise shatter-resistent.
  • 3220 - Mops and brooms not hung up to air dry.
  • 3180 - Floors in storage building can not be effectively cleaned due to the fact that merchandise is stored directly on the floor. The storage space does not facilitate easy cleaning, subsequently the floors are not clean.
January 22, 2003Routine39Details / Comments

February 05, 2009 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use, sanitizer levels were low.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3170 - Repeat The ceiling in the dry storage room is rotten and falling inward is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Employee health policy is in effect. Consumer advisory is not required. Good date marking is being conducted. The handsink was well stocked and employs were noted washiing hands. Bare hand contat to ready-to-eat foods was being avoided. Food and equipment temperatures were in the proper ranges

August 27, 2008 (Routine)



Violations:
  • 1060 - The wooden bread shelf on the line is not nonabsorbent,and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - Corrected During Inspection Repeat The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
    The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade
    Clean and sanitize these surfaces for food contact.
  • 3170 - Ceiling in the dry storage room is leaking and the wood is rotting
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Facility is clean and good order at the time of inspection. Good date marking is being conducted. Food storage order is good. Employees were noticed washing hands often. Sanitizer concentration was within the proper ranges.

October 10, 2007 (Routine)



Violations:
  • 0820 - Critical Hamburgers hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Tomatoes cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Ceilings and floors in the walk-in cooler noted in need of cleaning because of mold growth..
    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.
  • 3380 - Corrected During Inspection Critical Chlorine concentration in the wiping cloth bucket is too low.
    Use chlorine at a concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Employees were observed washing hands and handwashing stations were well stocked. The facility appears to be in good order and the staff is knowledgeable. Discussed with the staff the requirement to break down and clean the soft serve ice cream machine at least one time every 24 hours.

September 06, 2006 (Routine)



Violations:
  • 1150 - Repeat The nonfood contact surface of the following equipment is not designed or constructed to be easily cleanable:1. Yellow laminated table surface is chipped and worn2. Finish on painted metal table at cookline is chipped
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1580 - The small cutting board used for ice cream service is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
    The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
  • 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
    The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
  • 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade
    Clean and sanitize these surfaces for food contact.
Comments:
Discussed cool down of tuna salad with operator. Handsinks are fully stocked. Gloves are worn when handling RTE foods. Hands washed at appropriate times. Chlorine sanitizer solution 100 ppm. General sanitation is good today.

September 09, 2005 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Open bags of cheese sticks, meat patties and chicken stored in chest freezer.Crisp cooked bacon stored uncovered on pass through window sill.
    Keep food covered while stored.
  • 1150 - Repeat The nonfood contact surface of the laminate kitchen table top is not designed or constructed to be easily cleanable. Laminate is worn and chipped.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring devices located in the chest freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of microwave ovenInterior of ice cream freezer
    Maintain nonfood-contact surfaces of equipment clean.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Badly dented can of marshmallow topping not separated from usuable inventory.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Chlorine sanitizer 100 ppm. Hands are being washed at appropriate times. Gloves being worn when preparing RTE foods. General sanitation is good today. NOTE: Strongly recommend NOT storing pork BBQ in tightly covered styrofoam containers. Styrofoam keeps cold from reaching food contents and hinders refrigeration process and effectiveness.

September 09, 2005 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Open bags of cheese sticks, meat patties and chicken stored in chest freezer.Crisp cooked bacon stored uncovered on pass through window sill.
    Keep food covered while stored.
  • 1150 - Repeat The nonfood contact surface of the laminate kitchen table top is not designed or constructed to be easily cleanable. Laminate is worn and chipped.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring devices located in the chest freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of microwave ovenInterior of ice cream freezer
    Maintain nonfood-contact surfaces of equipment clean.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Badly dented can of marshmallow topping not separated from usuable inventory.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Chlorine sanitizer 100 ppm. Hands are being washed at appropriate times. Gloves being worn when preparing RTE foods. General sanitation is good today. NOTE: Strongly recommend NOT storing pork BBQ in tightly covered styrofoam containers. Styrofoam keeps cold from reaching food contents and hinders refrigeration process and effectiveness.

September 09, 2005 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.Open bags of cheese sticks, meat patties and chicken stored in chest freezer.Crisp cooked bacon stored uncovered on pass through window sill.
    Keep food covered while stored.
  • 1150 - Repeat The nonfood contact surface of the laminate kitchen table top is not designed or constructed to be easily cleanable. Laminate is worn and chipped.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring devices located in the chest freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of microwave ovenInterior of ice cream freezer
    Maintain nonfood-contact surfaces of equipment clean.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Badly dented can of marshmallow topping not separated from usuable inventory.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Chlorine sanitizer 100 ppm. Hands are being washed at appropriate times. Gloves being worn when preparing RTE foods. General sanitation is good today. NOTE: Strongly recommend NOT storing pork BBQ in tightly covered styrofoam containers. Styrofoam keeps cold from reaching food contents and hinders refrigeration process and effectiveness.

March 09, 2005 (Routine)



Violations:
  • 0470 A 4 - The following food was observed in the chest freezer stored without being in covered containers, or wrapped:. Meat patties, cheese sticks, chicjen breasts and chicken wings.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop stored in ice machine with handle in ice.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1150 - Repeat The nonfood contact surface of thelaminate counter by the prep unit is not designed or constructed to be easily cleanable. Laminate finish is worn and chipped.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
Chemical test strips and stem thermometewr on hand. Chlorine sanitizing solution concentrations are fine. Handwashing is performed at appropriate times and gloves are being used to minimize bare hand contact with RTE foods. Facility is neat and well organized. Sanitation is good today.

July 16, 2004 (Routine)



Violations:
  • 0550 - Repeat In-use utensils improperly stored between use. Knives were stored in stagnant water.
    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.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) lunch meats in the refrigerator, the food should have been discarded 1-2 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. THE FOODS WERE EMBARGOED AND WILL NOT BE SERVED.
  • 1150 - The nonfood contact surface of the counter by the prep cooler 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.
  • 2310 B - The handwash station at the back prep area is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. CORRECTED.
Comments:
Chemical test papers and metal stem thermometers are available. All sanitizing solutions are the proper concentration. Discussed the cleaning procedure of the soft serve machine. Foods are being properly date marked. The handsink is stocked with soap and paper towels. Employees are washing their hands properly. The overall cleanliness`of the kitchen is good.

December 15, 2003 (Follow-up)

Comments:
The following violations have been corrected from the previous inspection: 1. All ready-to-eat potentially hazardous foods are being properly date marked. 2. Employees are washing their hands frequently and correctly. 3. Mop water is being properly disposed of in the commode. 4. The 3-compartment sink has been sealed to the wall. 5. The milk container tubes are the proper length and cut at an angle. 6. No cardboard was observed reused for the storage of foods. 7. All cleaning issues noted on the previous inspection have been addressed. 8. The dumpster is being kept closed between uses. 9. Condensate lines are draining into buckets and are being properly disposed of. The facility has shown significant improvement from the previous inspection.

November 13, 2003 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. DISCUSSED THIS ISSUE WITH THE OPERATOR.
  • 2540 - Critical Sewage is being dumped on the ground surface. An employee stated that mop water is being disposed of on the ground.
    Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. THE OPERATOR AGREED TO USE THE COMMODE FOR MOP WATER DISPOSAL. CORRECTED DURING INSPECTION.
  • 1550 - The 3-compartment sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 0550 - Dispensing utensils improperly stored between uses. The ice scoop and sprinkle scoop were stored with their handles in contact with the food, and two knives were stored in stagnant water by the sundae prep line.
    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.
  • 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
    The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
  • 1750 - The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
    The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
  • 0160 - Critical A food employee failed to wash his or her hands donning clean disposable gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on clean gloves, 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. DISCUSSED THIS ISSUE WITH THE OPERATOR.
  • 0960 2 - The food contact surface of the cardboard used to store frozen breaded chicken breasts is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the cardboard box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 3180 - The wood shelves under the 3-compartment sink and prep area are 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.
  • 2720 - Outside refuse container was uncovered. The dumpster lids are being left open between uses.
    Cover all waste containers when not in continuous use.
  • 2580 - A condensate drain lines servicing the walk units were emptying liquid waste directly onto the ground behind the facility.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the ground surface.
Comments:
The cleaning procedure for the soft serve machine was discussed, and employees are properly cleaning and sanitizing the machine. Discussed the use and storage of restricted use pesticides. Discussed the switching of paper towels used to line utensil trays. Gloves are being used to handle ready-to-eat foods. All sanitizing solutions are the proper concentration. The handsink is fully stocked with soap and paper towels.

March 19, 2003 (Follow-up)

Comments:
Location has been loaned a training video to view. Will return video at a later date.
Follow-up visit revealed numerous improvements, including the following:
1. The cooks now wear gloves when preparing sandwiches, etc.
2. The dishwashing sink was properly set up and the basins were properly labeled for use.
3. The system for packaging and dispensing portions of fries, etc. in the freezer insures that the product will be protected from possible contamination.
4. Several new light fixtures have been added. These are modern well-shielded fixtures. The illumination of the kitchen is significantl improved.
5. Mops and brooms properly stored/suspended on wall.

January 22, 2003 (Routine)



Violations:
  • 3750 - The permit is not posted in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0160 - Critical Observed workers coming from front counter area, and from tasks such as handling cans in the dry storage area, and touching foods before first washing hands.
    Wash hands after performing any action that would soil them and before handling food products.
  • 1890 - Critical Observed workers washing and rinsing containers at three compartment sink but not sanitizing these same containers. (Workers rewashed and sanitized items.)
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1750 - Single-service cardboard boxes were observed reused for the storage of containers of soup.
    Discontinue the reuse of single-use cardboard boxes. Provide approved reusable food storage containers designed for your food storage needs.
  • 0610 - A case of eggs was stored on the cooler floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Some cases of single-service products were improperly stored in storage area. Some were stored directly on the floor.
    Store a minimum of 6 inches off the floor on approved shelving.
  • 1570 - Kitchen counter is badly damaged. Also the paint on some of the white shelves in the cooking area and the shelf for the phone need refinishing.
    Counter needs to be repaired soon to render this surface smooth and cleanable. Paint/finish touchups to some woodwork are also needed.
  • 2890 - Light bulb in back kitchen are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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.
  • 3180 - Floors in storage building can not be effectively cleaned due to the fact that merchandise is stored directly on the floor. The storage space does not facilitate easy cleaning, subsequently the floors are not clean.
    Regularly clean all storage room floors to eliminate deposites of soil and other debris.

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Colleen Deli & Catering
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