Padrinos II, 3249 Jefferson Davis Highway, Stafford, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Padrinos II
Address: 3249 Jefferson Davis Highway, Stafford, Virginia
Phone: (540) 659-7910
Total inspections: 17
Last inspection: Jul 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 C - Corrected During Inspection Single service cup stored in the salt. Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Cups removed.
  • 0820 A 2 - Critical REPEAT Mozzarella IT - 43, sour cream ST - 43, and shell eggs ST - 43.6 in the walk in cooler; cole slaw in IT - 49, sausage roll IT - 48, and mozzarella IT - 47 in the display case; and sliced tomato IT - 49 and sliced ham IT - 50 in the sandwich prep unit cold holding at improper temperatures. Items in the display case were moved to the pizza prep unit.
  • 1800 - REPEAT The following nonfood contact surfaces have accumulations of grime and debris: 2nd shelf of the rear reach in freezer, drop in freezer has a build up of ice particles, and the sandwich prep unit.
  • 1960 - Corrected During Inspection Plastic and stainless steel containers were found stacked while wet after cleaning and chemical sanitization. Items were moved to the 3-compartment sink.
  • 3180 - REPEAT The following physical structures are noted in need of cleaning: air vent cover over the hand sink, mop sink, and the door to the employee's restroom.
  • 3460 - Corrected During Inspection Critical Medicines are located on the shelf over the pizza prep table. Medicine moved to the shelf where the employee's store their personal belongings.
July 16, 2009Routine24Details / Comments
No violation noted during this evaluation. June 22, 2009Critical Procedures00Details / Comments
  • 0450 C - Corrected During Inspection Single service cup stored in the salt and sugar. Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Cups removed.
  • 0470 - Corrected During Inspection Critical REPEAT Raw sausage stored over cooked sausage in the reach in freezer. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Items moved.
  • 0610 - Corrected During Inspection Spices stored on the floor or food stored less than 6" above the floor. Spices moved to the table.
  • 0820 A 2 - Critical REPEAT Tuna IT - 47 in the sandwich prep unit (corrected), mozzarella IT - 45 and steak IT - 43 in the walk in cooler, cole slaw in IT - 45 and sausage roll IT - 47 in the display case cold holding at improper temperatures
  • 1060 - Corrected During Inspection REPEAT The nonfood contact surface of the cardboard box used to store spices in and the milk crates are not corrosion resistant, nonabsorbent, and/or smooth. Both box and crate were removed.
  • 1530 - There is no properly bleach working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1550 - REPEAT The hand sink in the employee's restroom is not sealed to adjoining equipment or walls.
  • 1570 - Corrected During Inspection Weights stored in the kitchen. Unused or non-functioning equipment not removed from the premises. Weights removed.
  • 1570 - REPEAT Hose attached to the 2-compartment sink was repaired with duct tape - observed in a state of disrepair and damaged.
  • 1770 A - Critical REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: both slicers, can opener, and microwave.
  • 1800 - REPEAT The following nonfood contact surfaces have accumulations of grime and debris: pizza prep unit, pizza grate, display case, and the doors to the walk in reach in freezer.
  • 2020 A (single-service/single-use) - Corrected During Inspection Single-service plates, forks, and knives are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 2890 - Light bulb over the pizza oven are not shielded, coated, or otherwise shatter-resistant.
  • 3170 - REPEAT The following physical structures are not maintained in good repair: light missing near pizza prep unit, light out in the display case, light out in the rear hood system.
  • 3180 - REPEAT The following physical structures are noted in need of cleaning: wall behind the pizza prep unit, floor under the sub oven, and the air vent over the 3-compartment sink.
  • 3220 - REPEAT Mops not hung up to air dry.
  • 3260 - Corrected During Inspection Employees coats found hanging on the food rack. Employees are not using the dressing rooms, designated area or lockers provided. Coats removed.
  • 3330 - Corrected During Inspection Critical REPEAT Spray bottle of degreaser is not properly labeled. Container labeled.
  • 3340 - Critical REPEAT Containers of paints are not stored separately from insecticides or rodenticides.
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Eliminator and Combat were discarded.
April 28, 2009Routine613Details / Comments
0800 - Critical Steak meat IT - 45 and steak meat IT - 45 cooked on 7/7/08 was not adequately cooled to prevent the growth of harmful bacteria.July 08, 2008Follow-up10Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Shell eggs stored over shredded mozzarella and chicken stored over cooked steak meat (corrected) in the walk in cooler Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 A 2 - Critical Repeat Spaghetti IT - 44 and mozzarella IT - 47 in walk in cooler and tuna IT - 50 in sandwich prep unit cold holding at improper temperatures
  • 1080 - Repeat The wooden table in the middle of the kitchen is not designed and constructed to be durable. The wood is separating on the inside.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer.
  • 1890 - Critical Repeat Employees are not using the 3-compartment sink to properly clean dishes.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
June 13, 2008Follow-up43Details / Comments
  • 0240 - REPEAT Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Shell eggs stored beside vegetable and two containers of raw chicken stored on top of sauce buckets in the reach in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: desserts and oregano
  • 0480 - Observed many unlabeled food containers.
  • 0820 A 2 - Critical REPEAT Whipping cream ST - 46, spaghetti IT - 44, linguini IT - 43, precooked steak IT - 44, sausage IT - 44 all in the walk in cooler; ham IT - 47, boiled eggs IT - 58, sliced tomato IT - 49, Vitamin D milk ST - 53 all in display case; ham IT - 50, sliced tomato IT - 47, tuna IT - 49 all in sandwich prep unit; mozzarella IT in pizza prep unit IT - 46 cold holding at improper temperatures
  • 0830 - Critical The ready-to-eat (RTE) commercially processed tuna, sliced meats, cooked steak, spaghetti, and linguini in the refrigeration unit were not properly dated for disposition after opening.
  • 0830 - Critical REPEAT The prepared ready-to-eat (RTE) salad dressings in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the "To Go" bags where veal and ravioli is stored directly in are not safe.
  • 1060 - The nonfood contact surface of the bottom of both prep tables are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1080 - The wooden table in the middle of the kitchen is not designed and constructed to be durable. The wood is separating on the inside.
  • 1320 - There was no temperature measuring device located in the display case (corrected) and all reach in freezers.
  • 1550 - REPEAT The hand sink in both restrooms are not sealed to adjoining equipment or walls.
  • 1570 - Large cutting knife was observed in a state of disrepair and damaged.
  • 1570 - The toilet in the employee's restroom and numerous melted containers that were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - The door gasket to the new white drop in freezer is in poor repair.
  • 1580 - The cutting boards along the pizza prep units and over the 3-compartment sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: tongs hanging over 2-compartment sink, small cheese grater, parts used for slicing cheese over 3-compartment sink, meat slicer, and the floor mixer.
  • 1800 - REPEAT The following nonfood contact surfaces have accumulations of grime and debris: white dish drain, white reach in freezer, exterior of gray reach in freezers,
  • 1890 - Critical Employees are not using the 3-compartment sink to properly clean dishes.
  • 1960 - The stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Equipment is stored on the floor underneath the cash register.
  • 2810 - Wall or wall covering underneath the 2-compartment sink and around the hand sink is not smooth and easily cleanable.
  • 3030 - Corrected During Inspection No disposable towels were provided at the only hand washing sink.
  • 3170 - REPEAT The following physical structures are not maintained in good repair: hole in wall over mop sink, duct tape used to repair the bottom of the walk in cooler, holes in restroom door, lights out in hood system (corrected), and hole in wall across from the display case.
  • 3180 - REPEAT The following physical structures are noted in need of cleaning: air vent over the 2-compartment sink, air vent covers in the walk in cooler, and air vent covers in the display case.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 3260 - Corrected During Inspection REPEAT Employees apron stored over 3-compartment sink and in spice box.
  • 3330 - Critical Spray bottles are not properly labeled.
  • 3340 - Critical Containers of Windex stored with equipment underneath the case register and dish soap stored with foods in dry storage room.
April 11, 2008Routine818Details / Comments
No violation noted during this evaluation. June 19, 2007Complaint00Details / Comments
No violation noted during this evaluation. June 12, 2007Complaint00Details / Comments
  • 0820 - Critical Repeat Spaghetti in sandwich prep unit IT - 45 (discarded), milk in rear display case ST - 46, and sausage roll cooked yesterday IT - 46 cold holding at improper temperatures.
  • 1550 - Repeat The hand sink in the women's restroom is not sealed to adjoining walls.
  • 2000 - Repeat Clean single service containers were observed stored with the food-contact surface facing upward
  • 3180 - Repeat The following physical structures noted in need of cleaning: walls in dry storage room.
May 15, 2007Follow-up13Details / Comments
  • 0220 - Corrected During Inspection Critical The employee is drinking from an uncovered container in the food preparation area.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Repeat Employee preparing steak sub with bare hands. Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 - Critical Repeat Spaghetti in sandwich prep unit IT - 44, cooked onions IT - 53, spaghetti in sandwich prep IT - 43, tuna IT - 44, sliced tomatoes in display case IT - 44, steak cooked yesterday IT - 44.6, sausage roll cooked yesterday IT - 46.7 cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats and lasagne in the refrigeration unit is not properly dated for disposition.
  • 1550 - Repeat The hand sink in the restroom is not sealed to adjoining walls.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: sandwich prep unit, all refrigeration gaskets, storage shelves, pizza holding rack on top of small pizza oven, exterior of large pizza oven, floor fan, and the fan cover to the large display case.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2000 - Corrected During Inspection Tongs were found hanging on the grill.
  • 2000 - Corrected During Inspection Repeat Clean single service containers were observed stored with the food-contact surface facing upward
  • 2890 - Corrected During Inspection Repeat Light bulb in walk in hood system is not shielded, coated, or otherwise shatter-resistent.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door.
  • 3170 - Repeat The following physical structures are not maintained in good repair: holes in wall over hand sink, broken tiles underneath 2-compartment sink, hole in wall beside drop in freezer, and holes in wall in men's restroom.
  • 3180 - Repeat The following physical structures noted in need of cleaning: HVAC vent over hand sink, hood system, and HVAC vent in employee's restroom
  • 3260 - Corrected During Inspection Repeat Employees hat, keys, and cell phones are stored with food and equipment. Employees are not using the dressing rooms or lockers provided.
  • 3300 - Corrected During Inspection Facility is storing unnecessary item (motor bike) to the operation or maintenance of the establishment.
April 10, 2007Routine412Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Corrected During Inspection Employees using single service cup to dispense salt. Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowl or utensil without handle used to dispense food.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0560 - Linens in contact with sliced meats.
  • 0820 - Critical Repeat Spaghetti IT - 43, cooked onions IT - 50 mozzarella IT - 43.3, spaghetti in sandwich prep IT - 43, cole slaw IT - 44, spaghetti IT - 45.4, tuna IT - 44 cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats and lasagne in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the cans and grocery bags are not safe.
  • 1060 - The nonfood contact surface of the duct tape and bottom shelf of prep table is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1550 - The hand sink is not sealed to adjoining walls.
  • 1570 - Corrected During Inspection Small strainer, shelves in walk in cooler, and shelves in the front display case were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Large white drop in freezer and the fan cover to the large display case were observed in a state of disrepair and damaged.
  • 1580 - The cutting board along the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave
  • 1800 - The following nonfood contact surfaces have accumulations of grime and debris: sandwich prep unit, the pizza prep unit, all refrigeration gaskets, pizza holding rack on top of small pizza oven, exterior of large pizza oven, display case, floor fan, and the fan cover to the large display case.
  • 2000 - Corrected During Inspection Clean single service containers were observed stored with the food-contact surface facing upward.
  • 2310 - Critical The only handwashing sink is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Critical The front sink basin is slow to drain.
  • 2890 - Light bulb in walk in cooler is not shielded, coated, or otherwise shatter-resistent.
  • 2920 - Toilet room door is not provided with a self-closing door.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - The following physical structures are not maintained in good repair: holes in wall over hand sink, broken tiles underneath 2-compartment sink, holes in wall in men's restroom, and two lights out in rear hood system (one corrected).
  • 3180 - The following physical structures noted in need of cleaning: HVAC vent over hand sink
  • 3260 - Corrected During Inspection Employees coat and weights on shelf where foods are stored. Employees are not using the dressing rooms or lockers provided.
  • 3340 - Corrected During Inspection Critical Repeat Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in dry storage room.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not stored separately from old can of Raid in restroom.
March 05, 2007Routine716Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands.
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 - Critical Repeat Spaghetti in walk in cooler IT - 49 cold holding at improper temperatures. Spaghetti made 2 hours ago.
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced deli meats in the refrigeration unit is not properly dated for disposition.
April 26, 2006Critical Procedures40Details / Comments
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  • 0470 - Critical Shell eggs stored over vegetables in walk in cooler.
  • 0820 - Critical Mozzarella (IT) - 56.4 cold holding on sandwich prep unit at improper temperatures.
  • 2200 - Critical An air gap between the hose connected to the water supply outlet and the flood rim level 2-compartment sink 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.
  • 3340 - Corrected During Inspection Critical Repeat Container of glass cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 29, 2005Critical Procedures50Details / Comments
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  • 1060 - Repeat The nonfood contact surface of the wooden storage racks are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The door gasket of the pizza prep unit is damaged. Pizza prep unit in disrepair. Establishment order a new pizza prep unit.
  • 1580 - Repeat All cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice particles on chest freezer.
  • 1800 - Repeat Gaskets on all refrigeration units in need of detailed cleaning.
  • 3340 - Corrected During Inspection Critical Repeat Container of glass cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 18, 2005Follow-up--Details / Comments
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  • 0160 - Critical Driver comes back after deliveries and immediately engages in food preparation without washing his hands.
  • 0560 - Linens are used in contact with food in front display case.
  • 0610 - Repeat Food stored on the floor in walk in cooler and onions stored on floor next to dry storage area.
  • 0790 - Meat placed on prep table to thaw.
  • 1060 - Repeat The nonfood contact surface of the front counter, microwave table, and wall next to office are not corrosion resistant, nonabsorbent, and/or smooth. Shelves throughout establishment are rusty to include refrigeration units. Establishment using soda crates as storage shelves.
  • 1550 - The 2-compartment sink and employees bathroom sink are not sealed to adjoining wall.
  • 1570 - Repeat The door gasket of the pizza prep unit is damaged. Pizza prep unit in disrepair.
  • 1580 - Repeat All cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior or microwave, ice particles on reach in freezer, and ice particles on chest freezer.
  • 1800 - Repeat Facility in need of detailed cleaning to include all interior and exterior of equipment and shelving. Gaskets on all refrigeration units in need of detailed cleaning.
  • 2010 - Clean utensils were found hanging on the pizza oven (corrected). Clean utensils stored on dirty wall over 2-compartment sink.
  • 2310 - Critical Repeat The front handwashing facility is blocked preventing access by employees for easy handwashing.
  • 2890 - Light bulb in kitchen and in the employees bathroom are not shielded, coated, or otherwise shatter-resistent.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the lavatories used by food employees.
  • 3170 - Repeat Floor on front cook line is not maintained in good repair. Floor under 2-compartment sink has broken tiles. Holes in wall over hand sink. Holes in wall behind 2-compartment sink. Holes in wall next to office. Duct tape around pipe underneath 2-compartment sink. Duct tape around pipes over can storage rack. Holes in door of employees restroom.
  • 3180 - Repeat ALL FLOORS AND WALLS THROUGHOUT THE ESTABLISHMENT IN NEED OF DETAILED CLEANING. Establishment has cob webs in corners throughout and food on floor underneath all equipment. HVAC vents over pizza prep, over 2-compartment sink, and in women's restroom in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3290 - Repeat Electrical cord noted to be stored in such a way that it is contaminating food.
  • 3300 - Repeat Facility is storing bicycle in storage area.
  • 3340 - Critical Repeat Container of glass cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3360 - Critical Pesticides are not being applied by a certified applicator. Establishment using Raid.
  • 3460 - Critical Medicines are located in dry storage area and on dry storage rack.
March 15, 2005Routine--Details / Comments
  • 1550 - The handsink in the ladies restroom is not sealed properly to the adjoining wall and the toilet in the men's restroom is not sealed properly to adjoining floor.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Corrected.
  • 3180 - HVAC vent above the handsink noted in need of cleaning.
  • 3170 - Repeat Floor tile in kitchen is not maintained in good repair
  • 1570 - Slicer blade was observed in a state of disrepair and damaged.
  • 3140 - Locker or other suitable facilities are not located to protect food from contamination. Observed personal items stored with food on dry storage shelf.
  • 3340 - Critical Repeat Bottle of all purpose cleaner not properly stored to prevent the contamination of equipment.
  • 3290 - Shop vac and electrical cords noted to be stored in such a way that it is contaminating food.
  • 0480 - Unlabeled working containers of spices.
  • 0960 1 - Critical The food contact surface of the large container storing semolina flour is not made of food grade materials..
  • 0610 - Repeat Food stored on the floor. Observed box of lettuce sitting directly on floor of walk in cooler. Corrected..
  • 0470 - Critical Repeat Salt observed uncovered in dry storage room and raw shell eggs stored above tomatoes in the walk in cooler. Corrected.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of microwave oven, ice particle build up in the reach in freezer and chest freezer..
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces: Working containers of spices stored with exterior of containers considerably unclean and storage rack gaskets unclean.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Corrected.
March 15, 2004Routine610Details / Comments
  • 2350 - Critical Observed a leak at handsink faucet.
  • 2650 - There is no refuse container at the area immediately adjacent to the hand sink.
  • 0450 - Critical Observed pizza sauce container without a scoop with a handle.
  • 1800 - Facility in need of full detail cleaning of equipment interior and exterior and shelving.Observed hood unclean.
  • 1960 - Observed stacking of wet pans.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1780 - Critical Food contact surfaces of the dishes used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1570 - Observed an unused sandwich prep refrigeration unit in a state of disrepair and damaged.Unnecessary sheets of metal observed stored beneath hood.Pizza pan table in disrepair, not smooth and easily cleanable.Slicer blade in disrepair.Can opener in disrepair.
  • 3300 - Facility is storing unnecessary items in the kitchen.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2720 - Outside refuse container was uncovered.
  • 3340 - Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored with food in dry storage area.
  • 1060 - Observed wood and chipped painted shelves.
  • 3270 - Critical Observed several flies throughout kitchen.Evidence of rodents in dry storage area.
  • 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination. Sugar stored beneath many personal items. Cardboard boxes used for storage for foods and utensils. Open boxes of spices stored in dry storage area.
  • 2890 - Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistent.
  • 0380 - Critical A dented can of mushrooms observed damaged packaging offered for sale or service.
  • 3020 - Soap was not provided at the hand washing sink in the employee rest-room.
  • 3030 - No disposable towels were provided at the handsink and the employees rest-room handsink.
  • 2880 - Men's restroom exhaust fan detached from ceiling.
  • 2200 - Critical No air gap provided at 2-compartment sink.
  • 1890 - Critical 3-compartment sink not set up sequentially.
  • 1770 - Critical Freezer and chest freezer need to be defrosted.Observed pizza sauce container unclean.Observed mixer head unclean.
  • 3180 - Facility in need of detail cleaning of floors, walls and ceiling. Observed men's rest-room unclean.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3150 - Products for credit, redemption, or return are not being stored in a separate designated area.
  • 3170 - Observed floor tiles to be cracked and missing throughout kitchen.
July 08, 2003Routine1018Details / Comments

July 16, 2009 (Routine)


Violations: Comments:
Discussed with PIC: food storage - recommend making one reach in freezer for ready to eat foods and the other for raw foods; thermometer; facility is much cleaner.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Foods received from Roma, Supreme, and Saval Foods
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

June 22, 2009 (Critical Procedures)

Comments:
Discussed with PIC: all critical violations noted April 28, 2009 were corrected - a full inspection is scheduled for July 2, 2009
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
This inspection was limited to the risk factors that have been identified by the centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.

April 28, 2009 (Routine)


Violations: Comments:
Discussed with PIC: Due to the number of repeat violations, this establishment is being placed under enforcement.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Handouts given
Foods received from Supreme, Roma, and Salva Foods (Baltimore)
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

July 08, 2008 (Follow-up)


Violation: 0800 - Critical Steak meat IT - 45 and steak meat IT - 45 cooked on 7/7/08 was not adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Comments:
Discussed with PIC: all items noted on 6/13/08 have been corrected. Therefore establishment is removed from enforcement.
Cooling procedures reviewed and cooling log given to PIC. Initiate use of smaller containers and freezers for proper cooling.
Establishment has been thoroughly cleaned. Thank you.

June 13, 2008 (Follow-up)


Violations: Comments:
Discussed with PIC: duct tape must be removed from bottom of the walk in cooler; ensure that tuna is date marked; condenser vent covers in the walk in cooler require cleaning; ensure that employee's belongings (lotion) is stored away from foods and/or equipment; status of establishment;
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

April 11, 2008 (Routine)


Violations: Comments:
Discussed with PIC: Due to the number of repeat violations, this establishment is being placed under enforcement; cleaning of the facility; attendance at a food safety class;
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Handouts given
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

June 19, 2007 (Complaint)

Comments:
Continued investigation of complaint received on 6/6/07

June 12, 2007 (Complaint)

Comments:
Investigation of complaint received on 6/6/07

May 15, 2007 (Follow-up)


Violations: Comments:
This is a smoking establishment.
Discussed with PIC: This facility has made satisfactory progress in correcting all violations noted on April 10, 2007 - therefore they are removed from enforcement. In future inspections, if the numbers of repeat violations fall within the guidelines of the enforcement policy, the establishment will be placed under enforcement and a Notice of Violation will be issued; have all refrigeration units turned down to allow cold foods to be held at 41 or below.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

April 10, 2007 (Routine)


Violations: Comments:
This is a smoking establishment.
Discussed with PIC: due to the number of repeat violations, this establishment is being placed under enforcement.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

March 05, 2007 (Routine)


Violations: Comments:
This is a smoking establishment.
Discussed with PIC: enforcement policy and temperature handouts given
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

April 26, 2006 (Critical Procedures)


Violations: Comments:
Discussed with PIC: enforcement policy and handouts given
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer.

August 29, 2005 (Critical Procedures)


Violations: Comments:
Temperatures continued: DC: mozzarella ST - 37.
PIC has not attended a "food certification" class. He is scheduled for October 19th's "Over Easy" class.
Discussed with PIC: mop must to stored to air dry and drop in freezer must be replaced.

April 18, 2005 (Follow-up)


Violations:

March 15, 2005 (Routine)


Violations: Comments:
Discussed the above with the PIC in addition to: numerous repeat violations and required attendance at a food safety class (brochure given)

March 15, 2004 (Routine)


Violations: Comments:
Other temperatures observed: Milk 34'F, Cheese 39'F, Ham 36'F.

July 08, 2003 (Routine)


Violations: Comments:
Facility overall unorganized. Cheese - 41.2' F; capicolla - 39' F; steak - 167.4' F; meatball sauce - 101' F; meatball sauce - 167.8' F (corrected); sausage - 47.7' F; cheese - 42' F; ground beef - 33.6' F; ricotta cheese - 42' F.

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