Padrino's II, 18035 Dumfries Shopping Plaza, Dumfries, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Padrino's II
Address: 18035 Dumfries Shopping Plaza, Dumfries, Virginia
Phone: (703) 221-2188
Total inspections: 15
Last inspection: Sep 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3030 - No disposable towels were provided at the hand washing lavatory.
September 14, 2009Risk Factor Assessment02Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in coolers.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Bread stored near trash bin
  • 1570 - Broken cooler gaskets.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Containers of WD-40 oil are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 03, 2008Routine26Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Heavily soiled wiping cloths in use.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Knife was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: freezer interior .
  • 3180 - Employee toilet noted in need of cleaning.
  • 3250 - Toilet room doors are being kept open
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
April 18, 2008Routine27Details / Comments
  • 0380 - Critical Noted dented cans, no separation.
  • 0550 - Repeat Wrong storage of ice scoop.
  • 0610 - Repeat Boxes of food stored on floor in walk ins.
  • 0830 - Critical No date markings on food in walk in cooler.
  • 1570 - Torn cooler gasket in reach in cooler.
  • 2000 - Improper storage of cleaned tableware.
  • 3260 - Purse noted near food items.
  • 3300 - Repeat Unnecessary items and equipment.
June 04, 2007Routine26Details / Comments
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the cooler is not accurate.
  • 1570 - Non-functional thermometer.
  • 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
  • 3170 - Repeat Foor is not maintained in good repair
  • 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
December 12, 2006Routine17Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0820 - Critical @FOOD@ cold holding at improper temperatures.
  • 1570 - Repeat The door gasket of cooler is damaged.
  • 2890 - Repeat Light bulbs are not shielded, coated, or otherwise shatter-resistent.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food and food contact surfaces from contamination
  • 3170 - Repeat Wall is not maintained in good repair
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical Repeat Containers of toxic items are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 01, 2006Routine26Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat 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 gasket is damaged.
  • 1720 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 2890 - Light bulbs are not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Repeat Wall and floor are not maintained in good repair
  • 3180 - Repeat Wall and floor noted in need of cleaning.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3340 - Critical WD-40 oil is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 31, 2005Routine210Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 2000 - Single service items observed unprotected from contamination.
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  • 2720 - Outside refuse container was uncovered.
  • 3170 - Ceiling water stained over salad bar and is not maintained in good repair
June 07, 2005Complaint15Details / Comments
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1570 - The door gasket of the cooler is damaged.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen
  • 3170 - Floor and wall are not maintained in good repair
  • 3180 - Repeat Kitchen floor noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3660 - Establishment operating without a valid permit.
May 12, 2005Routine07Details / Comments
  • 0470 - Unwrapped or uncovered food
  • 3180 - Entire floor noted in need of cleaning.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 3340 - Critical Containers of WD-40 oil are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2810 - Floor and wall are not smooth and easily cleanable.
November 15, 2004Routine15Details / Comments
0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.June 15, 2004Complaint10Details / Comments
No violation noted during this evaluation. June 10, 2004Critical Procedures00Details / Comments
  • 0060 - Critical Person in charge was not aware of any of the food regulations
  • 0830 - Critical Large food bins, corn starch, flour, were not labeled with product name
  • 1570 - Storing equipment behind the walk in box in the kitchen that is not currently in use.
  • 2000 - Single service items observed unprotected from contamination.
  • 2260 - Critical The backflow preventer was disabled at the mop sink
  • 3170 - Repeat Mop sink wall is not maintained in good repair
  • 3180 - Ceiling tiles were water stained
  • 3660 - Posted permit was out of date
June 25, 2003Routine35Details / Comments
No violation noted during this evaluation. June 25, 2003Routine00-
  • 3170 - Floor and wall are not maintained in good repair
  • 3340 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3300 - Facility is storing items unnecessary to the operation or maintenance of the establishment.
  • 1770 - Observed accumulations of grime and debris on the following food contact surface: tin can opener
March 10, 2003Routine14Details / Comments

September 14, 2009 (Risk Factor Assessment)



Violations:
  • 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.
  • 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
Comments:
Discussed violations with the person-in-charge

November 03, 2008 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in coolers.
    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 135F.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Bread stored near trash bin
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1570 - Broken cooler gaskets.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Corrected During Inspection Critical Containers of WD-40 oil are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of WD-40 oil must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Discussed inspection findings and changes in the regulation with the owner

April 18, 2008 (Routine)



Violations:
  • 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.
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat 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.
  • 0610 - Repeat 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 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 - Knife was observed in a condition that prevents necessary maintenance and easy cleaning.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: freezer interior .
    Clean and sanitize these surfaces for food contact.
  • 3180 - Employee toilet 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.
  • 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.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

June 04, 2007 (Routine)



Violations:
  • 0380 - Critical Noted dented cans, no separation.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0550 - Repeat Wrong storage of ice scoop.
    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.
  • 0610 - Repeat Boxes of food stored on floor in walk ins.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical No date markings on food in walk in cooler.
    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.
  • 1570 - Torn cooler gasket in reach in cooler.
    Repair the gasket 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 gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2000 - Improper storage of cleaned tableware.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3260 - Purse noted near food items.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3300 - Repeat Unnecessary items and equipment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

December 12, 2006 (Routine)



Violations:
  • 0550 - Repeat 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.
  • 0610 - Repeat 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the cooler is not accurate.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1570 - Non-functional thermometer.
    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.
  • 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
    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
  • 3170 - Repeat Foor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 01, 2006 (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 140F and the container.
  • 0820 - Critical @FOOD@ cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - Repeat The door gasket of cooler is damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 2890 - Repeat Light bulbs are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food and food contact surfaces 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
  • 3170 - Repeat Wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Critical Repeat Containers of toxic items 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.

August 31, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat 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 gasket is damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 1720 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 2890 - Light bulbs are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Wall and floor 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 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.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical WD-40 oil is 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.

June 07, 2005 (Complaint)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
    Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 3170 - Ceiling water stained over salad bar and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 12, 2005 (Routine)



Violations:
  • 0610 - Repeat 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.
  • 1570 - The door gasket of the cooler is damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 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
  • 3170 - Floor and wall 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 Kitchen 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.

November 15, 2004 (Routine)



Violations:
  • 0470 - Unwrapped or uncovered food
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3180 - Entire 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.
  • 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 3340 - Critical Containers of WD-40 oil 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.
  • 2810 - Floor and wall are not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.

June 15, 2004 (Complaint)



Violation: 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.
Comments:
06/15/04: This is a complaint f/u inspection. Food temperatures and sanitizing techniques acceptable.

June 10, 2004 (Critical Procedures)

Comments:
No critical violations

June 25, 2003 (Routine)



Violations:
  • 0060 - Critical Person in charge was not aware of any of the food regulations
    It was suggested that they obtain food code training.
  • 0830 - Critical Large food bins, corn starch, flour, were not labeled with product name
    Please label all food bins if food is not in original container
  • 1570 - Storing equipment behind the walk in box in the kitchen that is not currently in use.
    Remove all unused equipment from the facility.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2260 - Critical The backflow preventer was disabled at the mop sink
    Please install new back flow preventer
  • 3170 - Repeat Mop sink wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling tiles were water stained
    Please replace all water stained ceiling tiles.
  • 3660 - Posted permit was out of date
    Please apply for current permit

March 10, 2003 (Routine)



Violations:
  • 3170 - Floor and wall are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of cleaner 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.
  • 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.
  • 3300 - Facility is storing items unnecessary to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 1770 - Observed accumulations of grime and debris on the following food contact surface: tin can opener
    Clean and sanitize these surfaces for food contact.

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