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

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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:
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 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.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 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.
    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.
  • 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.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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:
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 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.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0610 - Corrected During Inspection Spices stored on the floor or food stored less than 6" above the floor. Spices moved to the table.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1530 - There is no properly bleach working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1550 - REPEAT The hand sink in the employee's restroom is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - Corrected During Inspection Weights stored in the kitchen. Unused or non-functioning equipment not removed from the premises. Weights removed.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - REPEAT Hose attached to the 2-compartment sink was repaired with duct tape - observed in a state of disrepair and damaged.
    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 REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: both slicers, can opener, and microwave.
    Clean and sanitize these surfaces for food contact.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • 2890 - Light bulb over the pizza oven are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - REPEAT Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 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.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3330 - Corrected During Inspection Critical REPEAT Spray bottle of degreaser is not properly labeled. Container 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 REPEAT Containers of paints are not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Eliminator and Combat were discarded.
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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:
  • 0240 - Repeat 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.
  • 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.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Spaghetti discarded.
  • 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.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer.
    Clean and sanitize these surfaces for food contact.
  • 1890 - Critical Repeat Employees are not using the 3-compartment sink to properly clean dishes.
    3-compartment sink must be set up to wash, rinsing, and sanitize equipment before coming in contact with food and before use.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Discussed 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:
  • 0240 - REPEAT 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.
  • 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.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: desserts and oregano
    Store food in packages, covered containers, or wrappings.
  • 0480 - Observed many unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 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
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Spaghetti discarded.
  • 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.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 0830 - Critical REPEAT The prepared ready-to-eat (RTE) salad dressings 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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the "To Go" bags where veal and ravioli is stored directly in are not safe.
    Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - The nonfood contact surface of the bottom of both prep tables are 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.
  • 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.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1320 - There was no temperature measuring device located in the display case (corrected) and all reach in freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1550 - REPEAT The hand sink in both restrooms are not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - Large cutting knife was observed in a state of disrepair and damaged.
    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.
  • 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.
    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.
  • 1570 - The door gasket to the new white drop in freezer is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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.
    Clean and sanitize these surfaces for food contact.
  • 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,
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1890 - Critical Employees are not using the 3-compartment sink to properly clean dishes.
    3-compartment sink must be set up to wash, rinsing, and sanitize equipment before coming in contact with food and before use.
  • 1960 - The stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Equipment is stored on the floor underneath the cash register.
    Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2810 - Wall or wall covering underneath the 2-compartment sink and around the hand sink is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 3030 - Corrected During Inspection No disposable towels were provided at the only hand washing sink.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3260 - Corrected During Inspection REPEAT Employees apron stored over 3-compartment sink and in spice box.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3330 - Critical Spray bottles 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 Containers of Windex stored with equipment underneath the case register and dish soap stored with foods in dry storage room.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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:
  • 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.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1550 - Repeat The hand sink in the women's restroom is not sealed to adjoining walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2000 - Repeat Clean single service containers were observed stored with the food-contact surface facing upward
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3180 - Repeat The following physical structures noted in need of cleaning: walls in dry storage room.
    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.
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:
  • 0220 - Corrected During Inspection Critical The employee is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Corrected During Inspection Repeat 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 Repeat Employee preparing steak sub with bare hands. 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.
  • 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.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats and 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.
  • 1550 - Repeat The hand sink in the restroom is not sealed to adjoining walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
  • 2000 - Corrected During Inspection Tongs were found hanging on the grill.
    Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Corrected During Inspection Repeat Clean single service containers were observed stored with the food-contact surface facing upward
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2890 - Corrected During Inspection Repeat Light bulb in walk in hood system is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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
    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 - 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.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3300 - Corrected During Inspection Facility is storing unnecessary item (motor bike) 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.
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:
  • 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 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0480 - Corrected During Inspection Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0560 - Linens in contact with sliced meats.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 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.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Spaghetti discarded and other foods placed in sandwich prep unit.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats and 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.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the cans and grocery bags are not safe.
    Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - The nonfood contact surface of the duct tape and bottom shelf of prep 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.
  • 1550 - The hand sink is not sealed to adjoining walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 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.
    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. Strainer discarded.
  • 1570 - Large white drop in freezer and the fan cover to the large display case were observed in a state of disrepair and damaged.
    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.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave
    Clean and sanitize these surfaces for food contact.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Corrected During Inspection Clean single service containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Critical The only handwashing sink 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 table preventing its use.
  • 2350 ii - Critical The front sink basin is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 2890 - Light bulb in walk in cooler is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Toilet room door is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 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
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing 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).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following physical structures noted in need of cleaning: HVAC vent over hand sink
    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 - Corrected During Inspection Employees coat and weights on shelf where foods are stored. 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.
  • 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.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to chemical storage area.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not stored separately from old can of Raid in restroom.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Can discarded.
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:
  • 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.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Corrected During Inspection Critical Employee 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.
  • 0820 - Critical Repeat Spaghetti in walk in cooler IT - 49 cold holding at improper temperatures. Spaghetti made 2 hours ago.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced deli meats 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.
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:
  • 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.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0470 - Critical Shell eggs stored over vegetables in walk in cooler.
    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.
  • 0820 - Critical Mozzarella (IT) - 56.4 cold holding on sandwich prep unit at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 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.
    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.
  • 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.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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:
  • 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.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 1060 - Repeat The nonfood contact surface of the wooden storage racks are 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.
  • 1570 - Repeat The door gasket of the pizza prep unit is damaged. Pizza prep unit in disrepair. Establishment order a new pizza prep unit.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat All cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice particles on chest freezer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat Gaskets on all refrigeration units in need of detailed cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 15, 2005 (Routine)



Violations:
  • 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.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0160 - Critical Driver comes back after deliveries and immediately engages in food preparation without washing his hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0560 - Linens are used in contact with food in front display case.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0610 - Repeat Food stored on the floor in walk in cooler and onions stored on floor next to dry storage area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Meat placed on prep table to thaw.
    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
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1550 - The 2-compartment sink and employees bathroom sink are not sealed to adjoining wall.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - Repeat The door gasket of the pizza prep unit is damaged. Pizza prep unit in disrepair.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat All cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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.
    Clean and sanitize these surfaces for food contact.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2010 - Clean utensils were found hanging on the pizza oven (corrected). Clean utensils stored on dirty wall over 2-compartment sink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2310 - Critical Repeat The front handwashing facility 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 prep table preventing its use.
  • 2890 - Light bulb in kitchen and in the employees bathroom are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3290 - Repeat Electrical cord noted to be stored in such a way that it is contaminating food.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3300 - Repeat Facility is storing bicycle in storage area.
    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 Container of glass cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3360 - Critical Pesticides are not being applied by a certified applicator. Establishment using Raid.
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
  • 3460 - Critical Medicines are located in dry storage area and on dry storage rack.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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:
  • 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.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Corrected.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3180 - HVAC vent above the handsink 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.
  • 3170 - Repeat Floor tile in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1570 - Slicer blade was observed in a state of disrepair and damaged.
    Replace the blade.
  • 3140 - Locker or other suitable facilities are not located to protect food from contamination. Observed personal items stored with food on dry storage shelf.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
  • 3340 - Critical Repeat Bottle of all purpose cleaner not properly stored to prevent the contamination of equipment.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3290 - Shop vac and electrical cords noted to be stored in such a way that it is contaminating food.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 0480 - Unlabeled working containers of spices.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0960 1 - Critical The food contact surface of the large container storing semolina flour is not made of food grade materials..
    Replace the container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 0610 - Repeat Food stored on the floor. Observed box of lettuce sitting directly on floor of walk in cooler. Corrected..
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0470 - Critical Repeat Salt observed uncovered in dry storage room and raw shell eggs stored above tomatoes in the walk in cooler. Corrected.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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..
    Clean and sanitize these surfaces for food contact.
  • 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.
    Clean and sanitize these surfaces.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level of between 50 and 100ppm..
  • 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Corrected.
    Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Other temperatures observed: Milk 34'F, Cheese 39'F, Ham 36'F.

July 08, 2003 (Routine)



Violations:
  • 2350 - Critical Observed a leak at handsink faucet.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 2650 - There is no refuse container at the area immediately adjacent to the hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 0450 - Critical Observed pizza sauce container without a scoop with a handle.
    Discard the contaminated food and inform employees not to use a utensils more than once to taste food that is to be sold or served.
  • 1800 - Facility in need of full detail cleaning of equipment interior and exterior and shelving.Observed hood unclean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Observed stacking of wet pans.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1780 - Critical Food contact surfaces of the dishes used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of dishes thoroughly no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 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.
    Remove, repair, or replace.
  • 3300 - Facility is storing unnecessary items in the kitchen.
    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.
  • 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.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 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.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1060 - Observed wood and chipped painted shelves.
    Paint all exposed wood.
  • 3270 - Critical Observed several flies throughout kitchen.Evidence of rodents in dry storage area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 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.
    Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 2890 - Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0380 - Critical A dented can of mushrooms observed damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3020 - Soap was not provided at the hand washing sink in the employee rest-room.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the handsink and the employees rest-room handsink.
    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
  • 2880 - Men's restroom exhaust fan detached from ceiling.
    Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
  • 2200 - Critical No air gap provided at 2-compartment sink.
    Corrected.
  • 1890 - Critical 3-compartment sink not set up sequentially.
    Compartments set up as wash, rinse, sanitize.
  • 1770 - Critical Freezer and chest freezer need to be defrosted.Observed pizza sauce container unclean.Observed mixer head unclean.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Facility in need of detail cleaning of floors, walls and ceiling. Observed men's rest-room unclean.
    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.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3150 - Products for credit, redemption, or return are not being stored in a separate designated area.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3170 - Observed floor tiles to be cracked and missing throughout kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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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