Long John Silver's Restaurant, 4301 Dale Blvd, Woodbridge, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Long John Silver's Restaurant
Address: 4301 Dale Blvd, Woodbridge, Virginia
Phone: (703) 680-2738
Total inspections: 2
Last inspection: Jun 1, 2009

Restaurant representatives - add corrected or new information about Long John Silver's Restaurant, 4301 Dale Blvd, Woodbridge, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - Torn dining room seats.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: coke dispenser and food scoops.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3290 - Mop, broom and dustpan noted to be stored in such a way that they may contaminate food equipment.
June 01, 2009Routine22Details / Comments
  • 0450 - Critical Food employee failed to wash his or her hands.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 2620 - There are refuse containers in the kitchen without covers.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2750 - A strong offending odor is emanating from the refuse container stored outdoors. Valley Protein waste grease container
  • 3180 - Icy floor in walk-in freezer.
  • 3220 - Mops not hung up to air dry.
October 03, 2008Routine16Details / Comments

June 01, 2009 (Routine)



Violations:
  • 1570 - Torn dining room seats.
    Repair or replace
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: coke dispenser and food scoops.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 3290 - Mop, broom and dustpan noted to be stored in such a way that they may contaminate food equipment.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Discussed violations with the person-in-charge

October 03, 2008 (Routine)



Violations:
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0610 - 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.
  • 2620 - There are refuse containers in the kitchen without covers.
    All refuse containers are to be fitted with snug lids.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2750 - A strong offending odor is emanating from the refuse container stored outdoors. Valley Protein waste grease container
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • 3180 - Icy floor in walk-in freezer.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Discussed inspection findings and changes in regulation with the manager. Routine and change of ownership inspection.

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