Joe's Pizza & Subs, 9644 Grant Ave, Manassas, VA - Pizza inspection findings and violations

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Business Info

Pizza: Joe's Pizza & Subs
Address: 9644 Grant Ave, Manassas, Virginia
Phone: (703) 368-4111
Total inspections: 9
Last inspection: Aug 17, 2009

Accepted credit cards: Mastercard, Visa
Primary contact: Sammy Musarreh
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Joe's Pizza & Subs, 9644 Grant Ave, Manassas, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3240 - Handwashing facilities are unclean and not maintained.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  • 3250 - Toilet room doors are being kept open
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area.
August 17, 2009Routine04Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3170 - wall near walk in cooler is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
November 17, 2008Routine04Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1150 - The nonfood contact surface of the shelve liners is not designed or constructed to be easily cleanable.
  • 1960 - Cardboard boxes used as shelve liners
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
November 08, 2007Routine13Details / Comments
  • 0610 - Jars and boxes on the floor in the walk in cooler.
  • 0830 - Critical No date marking on ready to eat foods (ham, cheese, etc.) in walk in cooler.
  • 1570 - Unused/broken microwave.
  • 1700 - Corrected During Inspection Critical Bleach concentration is low.
  • 1720 - Repeat No test kit provided for sanitizer.
  • 1800 - Mop sink is being used for storage and hood vents are dirty.
  • 2310 - Corrected During Inspection Critical Handsink is used for storage.
  • 2930 - Back door open with no screen, and back door and door to employee restroom both do not have a self-closing device.
  • 3020 - Corrected During Inspection Repeat No soap at handsink.
  • 3030 - Corrected During Inspection No paper towels provided at handsinks.
  • 3660 - Current permit is not posted.
November 30, 2006Routine38Details / Comments
  • 0060 - Critical A CFM was not present during preparation and service of food to the public.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Repeat The door gasket of the reach in coolers are damaged.
  • 1720 - Repeat There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 2000 - Single service items observed unprotected from contamination.
  • 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 2790 - Repeat The indoor wall material located at kitchen preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen preparation area.
  • 3170 - Repeat Ceiling, walls, and ceiling light fixtures are not maintained in good repair
  • 3270 - Critical Repeat Harborage conditions exist
December 14, 2005Follow-up28Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical Grocery bag is being reused to store raw meat in freezer and is not safe.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in coolers in not provided.
  • 1570 - The door gasket of the reach in coolers are damaged.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 1800 - The nonfood contact surface of the walk in cooler had accumulations of grime and debris.
  • 2030 - Knives stored improperly and could easily be contaminated.
  • 2310 B - The handwash station at the kitchen prep area is being used for purposes other than washing hands.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 2790 - The indoor wall material located at kitchen preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen preparation area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Repeat Ceiling, walls, and ceiling light fixtures are not maintained in good repair
  • 3180 - Repeat Walls and air vents in the kitchen preparation area noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3270 - Critical Harborage conditions exist
  • 3660 - Establishment operating without a valid permit.
November 09, 2005Routine315Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processedmeat in the refrigeration unit was not properly dated for disposition after opening.
  • 2310 - Critical The handwashing facility located at the is blocked, preventing access by employees for easy handwashing.
May 03, 2004Critical Procedures20Details / Comments
  • 3170 - Repeat wall in storage room and ceiling in hallway is not maintained in good repair
  • 3180 - wall in storage area and vent in hallway is in need of cleaning.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:mixer
July 17, 2003Routine03Details / Comments
  • 3170 - repair hole in wall,replace door gasket on reach in box and repair ceiling in furnace room
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris mixer and shelf
January 24, 2003Routine02Details / Comments

August 17, 2009 (Routine)



Violations:
  • 3240 - Handwashing facilities are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing. Repair faucet.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 3250 - Toilet room doors are being kept open
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area.
    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

November 17, 2008 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    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 135F.
  • 3030 - Corrected During Inspection Repeat 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
  • 3170 - wall near walk in cooler 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 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.

November 08, 2007 (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.
  • 1150 - The nonfood contact surface of the shelve liners 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.
  • 1960 - Cardboard boxes used as shelve liners
    Use noabsorbant material as shelve liners
  • 2930 - Repeat 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.

November 30, 2006 (Routine)



Violations:
  • 0610 - Jars and boxes on the floor in the walk in cooler.
    Raise to at least 6 inches off of the ground.
  • 0830 - Critical No date marking on ready to eat foods (ham, cheese, etc.) in walk in cooler.
    Lable all ready to eat foods with date placed in storage, and use or discard within 7 days.
  • 1570 - Unused/broken microwave.
    Remove broken/unused equipment from premises.
  • 1700 - Corrected During Inspection Critical Bleach concentration is low.
    Add more bleach to increase concentration.
  • 1720 - Repeat No test kit provided for sanitizer.
    Provide test kit.
  • 1800 - Mop sink is being used for storage and hood vents are dirty.
    Keep mop sink accessible at all times, and clean hood vents.
  • 2310 - Corrected During Inspection Critical Handsink is used for storage.
    Handsink is for handwashing only.
  • 2930 - Back door open with no screen, and back door and door to employee restroom both do not have a self-closing device.
    Keep door closed while in operation or install a screen door, and install self-closing devices on both back door and employee restroom door.
  • 3020 - Corrected During Inspection Repeat No soap at handsink.
    Provide soap at handsink.
  • 3030 - Corrected During Inspection No paper towels provided at handsinks.
    Provide paper towels at all handsinks.
  • 3660 - Current permit is not posted.
    Post permit so it is easily seen by the public.

December 14, 2005 (Follow-up)



Violations:
  • 0060 - Critical A CFM was not present during preparation and service of food to the public.
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat The door gasket of the reach in coolers are damaged.
    Repair or replace the reach in cooler door gasket in accordance with the manufacturer's specifications.
  • 1720 - Repeat There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 2790 - Repeat The indoor wall material located at kitchen preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen preparation area.
    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.
  • 3170 - Repeat Ceiling, walls, and ceiling light fixtures are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Critical Repeat Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

November 09, 2005 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken salad 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.
  • 0960 1 - Critical Grocery bag is being reused to store raw meat in freezer and is not safe.
    Replace to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in coolers in not provided.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - The door gasket of the reach in coolers are damaged.
    Repair or replace the reach in cooler door gasket in accordance with the manufacturer's specifications.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The nonfood contact surface of the walk in cooler 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 - Knives stored improperly and could easily be contaminated.
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
  • 2310 B - The handwash station at the kitchen prep area is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 2790 - The indoor wall material located at kitchen preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen preparation area.
    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.
  • 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.
  • 3170 - Repeat Ceiling, walls, and ceiling light fixtures are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls and air vents in the kitchen preparation 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 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.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.

May 03, 2004 (Critical Procedures)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processedmeat 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.
  • 2310 - Critical The handwashing facility located at the 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.

July 17, 2003 (Routine)



Violations:
  • 3170 - Repeat wall in storage room and ceiling in hallway is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - wall in storage area and vent in hallway is 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:mixer
    Clean and sanitize these surfaces for food contact.

January 24, 2003 (Routine)



Violations:
  • 3170 - repair hole in wall,replace door gasket on reach in box and repair ceiling in furnace room
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris mixer and shelf
    Maintain nonfood-contact surfaces of equipment clean.

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