Montclair Family Restaurant, 17001 Dumfries Rd, Dumfries, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Montclair Family Restaurant
Address: 17001 Dumfries Rd, Dumfries, Virginia
Phone: (703) 491-4097
Total inspections: 10
Last inspection: Jul 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Critical Repeat Unwrapped or uncovered food in the cooler.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0790 - Improper methods used to thaw fish and poultry.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves.
July 28, 2009Routine15Details / Comments
  • 0470 - Critical Repeat Raw animal food 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) Lazagne in the refrigeration unit is not properly dated for disposition.
  • 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level spray hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
June 20, 2008Routine31Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in cooler.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Lasagne in the refrigeration unit is not properly dated for disposition.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the spray hose is less than twice the diameter of the water supply inlet.
  • 3660 - Establishment operating without a valid permit.
February 05, 2008Routine31Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in coolers.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2310 - Critical Repeat Handwashing facility noted being used for storage, preventing access by employees for easy handwashing.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect @ @from contamination
February 22, 2007Routine25Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the WIC.
  • 0550 - Improper utensil used to dispense food.
  • 0830 - Critical Repeat No date marking on food
  • 1150 - The nonfood contact surface of the shleve in cooler is not designed or constructed to be easily cleanable.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - Repeat The nonfood contact surface of the shelve has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
August 16, 2006Routine36Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food on lower shelves of cooler.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1720 - Repeat 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: can opener and slicer.
  • 1800 - Dirty storage shelves.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
April 24, 2006Routine36Details / Comments
  • 0470 - Repeat Unwrapped or uncovered food.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat Cooler handle was noted broken.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
  • 3170 - Ceiling is not maintained in good repair
  • 3180 - Repeat Ceiling noted in need of cleaning.
August 22, 2005Routine08Details / Comments
No violation noted during this evaluation. March 31, 2005Complaint00Details / Comments
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
  • 1600 - Repeat The compartment(s) or drainboards of the dishwasher are heavily soiled.
  • 1060 - The nonfood contact surface of the toaster table is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3180 - Repeat Kitchen wall-floor corners noted in need of cleaning.
  • 1570 - Repeat Cooler handle was observed in a state of disrepair.
November 08, 2004Routine05Details / Comments
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 3180 - ceiling vents, wall and floor noted in need of cleaning.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
April 17, 2003Routine04Details / Comments

July 28, 2009 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - 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.
  • 0790 - Improper methods used to thaw fish and poultry.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain an appropriate test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Discussed violations with the person-in-charge. Permit expires 6/11/10.

June 20, 2008 (Routine)



Violations:
  • 0470 - Critical Repeat 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Lazagne 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.
  • 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level spray hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
Comments:
No improvement from last inspection. Spoke with the manager concerning repeat violations. Notice of violation will be sent for repeat violations. Owner will be called in for a hearing if violations continue.

February 05, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food preparation conducted 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.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Lasagne 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.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the spray hose is less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.
Comments:
Permit is expired. Manager states he paid permit last year. I will check with office to see if payment was recieved. Spoke with manger concerning repeat violation. If improvement are not made on food storage practices NOV will be sent. Raw chicken can not be stored above ready to eat salad.

February 22, 2007 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in coolers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - 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.
  • 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.
  • 1720 - Repeat 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.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical Repeat Handwashing facility noted being used for storage, 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.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect @ @from contamination
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

August 16, 2006 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the WIC.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Improper utensil used to dispense food.
    Use appropriate dispensing tools
  • 0830 - Critical Repeat No date marking on food
    Foods prepared for future use must be dated.
  • 1150 - The nonfood contact surface of the shleve in 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.
  • 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.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - Repeat The nonfood contact surface of the shelve 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical The handwashing facility located at 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 equipment preventing its use.

April 24, 2006 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food on lower shelves of cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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 140F and the container.
  • 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.
  • 1600 - 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.
  • 1720 - Repeat 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: can opener and slicer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Dirty storage shelves.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.

August 22, 2005 (Routine)



Violations:
  • 0470 - Repeat Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 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 Cooler handle was noted broken.
    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 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
    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.
  • 3170 - Ceiling is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Ceiling 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.

March 31, 2005 (Complaint)

Comments:
Customer complaint / investigated, no violation found, Owner / manager very cooperative. Case closed.

November 08, 2004 (Routine)



Violations:
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1600 - Repeat The compartment(s) or drainboards of the dishwasher are heavily soiled.
    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.
  • 1060 - The nonfood contact surface of the toaster table is not corrosion resistant, 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.
  • 3180 - Repeat Kitchen wall-floor corners 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.
  • 1570 - Repeat Cooler handle was observed in a state of disrepair.
    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.

April 17, 2003 (Routine)



Violations:
  • 1600 - 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 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 3180 - ceiling vents, wall and floor 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.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

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